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Loading...A signature warming beverage from the Kashmir Valley, this vivid pink tea is brewed slowly with special green tea leaves and a pinch of baking soda to coax out its iconic salmon hue. Finished with milk, salt, and crushed pistachios, it is traditionally sipped at breakfast or with fresh bread.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings4
Yield4 cups
Nutrition Facts
Per serving (estimated)
- 120 kcalCalories
- 7 gFat
- 3 gSaturated Fat
- 8 gCarbs
- 1 gFiber
- 6 gSugar
- 5 gProtein
- 380 mgSodium
- 220 mgPotassium
- 180 mgCalcium
- 0.5 mgIron
- 1 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the tea base
- 2 cups water
- 2 tablespoons Kashmiri green tea leaves
- 1/4 teaspoon baking soda
- 4 green cardamom pods, lightly crushed
To finish the tea
- 2 cups whole milk
- 1/2 teaspoon fine sea salt, or to taste
- 2 tablespoons crushed pistachios
- 1 tablespoon slivered almonds
- 1 pinch saffron strands (optional)
Directions
- Combine the water, Kashmiri green tea leaves, baking soda, and crushed cardamom in a small heavy saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer vigorously for 8 to 10 minutes, until the liquid reduces by about one-third and turns a deep brick-red color.
- Pour in the milk and add the salt. Stir well and continue to simmer gently for another 10 minutes, allowing the tea to froth and rise; the color should shift from reddish to a bright pink. Skim any foam if desired and stir it back in for a creamy texture.
- Taste and adjust the salt; the tea should be distinctly savory with a subtle mineral edge.
- Strain the tea through a fine-mesh sieve into a warmed teapot or directly into small heatproof cups, pressing gently on the leaves to extract maximum flavor.
- Sprinkle the surface of each cup with crushed pistachios and slivered almonds. Add a tiny pinch of saffron strands if using for extra aroma and color.
- Serve immediately while steaming hot, traditionally paired with fresh bread, crisp biscuits, or a small dish of dates and almonds.
Cook’s Notes
- Do not skip the baking soda; it is essential for developing the characteristic pink color through its reaction with the tea polyphenols and milk proteins.
- For a richer pink shade, you can boil the tea leaves a second time with a splash of water before adding the milk.
- Authentic Kashmiri green tea leaves can be ordered from specialty spice retailers; do not substitute with regular black tea or the color will not develop.
- The salt level is traditional and may surprise first-timers; reduce to 1/4 teaspoon if you prefer a milder savoriness, but do not add sugar.
- A spoonful of clotted cream stirred in at the end adds authentic Kashmiri richness and a softer mouthfeel.
