Kashmiri chai turns pink from baking soda reacting with green tea tannins—the color literally develops through chemistry, not food coloring.
Kashmiri Chai
Indulge in the vibrant allure of Kashmiri Chai, a delightful pink-hued tea that’s as comforting as it is exotic! This fragrant blend features rich green tea, creamy milk, and a hint of cardamom, whisked to perfection for that signature frothy finish. Savor every sip of this traditional treat, and let its unique flavors transport you to the stunning valleys of Kashmir!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 cups of water (720 ml)
🥛Dairy & Eggs(1)
- 4 cups of milk (960 ml)
🫙Pantry Staples(2)
- 1/4 teaspoon of baking soda (1.25 ml)
- 4 tablespoons of sugar (60 ml)
🧂Spices & Seasonings(3)
- 1 anise star
- 6 cardamom pods
- 1/4 teaspoon of salt (1.25 ml)
📦Other(1)
- 3 tablespoons of green tea leaves (45 ml)
👨🍳 Instructions
- 1
To a pot, add three cups of water and bring it to a boil.
- 2
Add three tablespoons of green tea leaves and a fourth teaspoon of baking soda to the boiling water.
- 3
Let it boil for a couple of minutes while aerating it.
- 4
Once the foam is pink and the water has reduced, set the tea aside.
- 5
In another pot, add four cups of milk, six cardamom pods, one anise star, four tablespoons of sugar, and a fourth teaspoon of salt.
- 6
Simmer the milk and then combine it with the tea.
💡 Pro Tips
- ✓Aerate the tea by pouring it back and forth between two pots from a height of 12-18 inches to incorporate oxygen, which develops the signature pink color through oxidation of tea polyphenols.technique12-18 inches height
- ✓Boil the tea concentrate for exactly 8-10 minutes to reduce volume by 40-50%, concentrating tannins and achieving the proper strength for milk dilution.timing8-10 minutes, 40-50% reduction
- ✓Use baking soda at 0.08% ratio (1/4 tsp per 3 cups water) to raise pH above 8.0, which helps extract anthocyanins from tea leaves and enhances the pink color development.ingredient0.08% ratio, pH 8.0+
- ✓Heat milk to 180-185°F before combining with tea concentrate to prevent curdling from tannin interaction while maintaining proper temperature for serving.timing180-185°F
- ✓Crush cardamom pods slightly before adding to milk to release volatile oils like cineole and terpinyl acetate, increasing aromatic compound extraction by 60-70%.technique60-70% extraction increase
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Kashmiri chai turns pink from baking soda reacting with green tea tannins—the color literally develops through chemistry, not food coloring.
Kashmiri Chai
Indulge in the vibrant allure of Kashmiri Chai, a delightful pink-hued tea that’s as comforting as it is exotic! This fragrant blend features rich green tea, creamy milk, and a hint of cardamom, whisked to perfection for that signature frothy finish. Savor every sip of this traditional treat, and let its unique flavors transport you to the stunning valleys of Kashmir!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 3 cups of water (720 ml)
🥛Dairy & Eggs(1)
- 4 cups of milk (960 ml)
🫙Pantry Staples(2)
- 1/4 teaspoon of baking soda (1.25 ml)
- 4 tablespoons of sugar (60 ml)
🧂Spices & Seasonings(3)
- 1 anise star
- 6 cardamom pods
- 1/4 teaspoon of salt (1.25 ml)
📦Other(1)
- 3 tablespoons of green tea leaves (45 ml)
👨🍳 Instructions
- 1
To a pot, add three cups of water and bring it to a boil.
- 2
Add three tablespoons of green tea leaves and a fourth teaspoon of baking soda to the boiling water.
- 3
Let it boil for a couple of minutes while aerating it.
- 4
Once the foam is pink and the water has reduced, set the tea aside.
- 5
In another pot, add four cups of milk, six cardamom pods, one anise star, four tablespoons of sugar, and a fourth teaspoon of salt.
- 6
Simmer the milk and then combine it with the tea.
💡 Pro Tips
- ✓Aerate the tea by pouring it back and forth between two pots from a height of 12-18 inches to incorporate oxygen, which develops the signature pink color through oxidation of tea polyphenols.technique12-18 inches height
- ✓Boil the tea concentrate for exactly 8-10 minutes to reduce volume by 40-50%, concentrating tannins and achieving the proper strength for milk dilution.timing8-10 minutes, 40-50% reduction
- ✓Use baking soda at 0.08% ratio (1/4 tsp per 3 cups water) to raise pH above 8.0, which helps extract anthocyanins from tea leaves and enhances the pink color development.ingredient0.08% ratio, pH 8.0+
- ✓Heat milk to 180-185°F before combining with tea concentrate to prevent curdling from tannin interaction while maintaining proper temperature for serving.timing180-185°F
- ✓Crush cardamom pods slightly before adding to milk to release volatile oils like cineole and terpinyl acetate, increasing aromatic compound extraction by 60-70%.technique60-70% extraction increase