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A decorative teacup filled with frothy pink Kashmiri chai, topped with crushed pistachios and dried rose petals, placed on an ornate metal tray with cinnamon sticks and scattered rose petals.

Kashmiri Chai

A creamy, nutty, and beautifully pink traditional Kashmiri tea made by slowly simmering green tea leaves with baking soda, spices, and then adding icy-cold milk for the magical pink transformation. A cozy winter drink passed down through generations.
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Course: Beverage, Breakfast, Snack, tea
Cuisine: Indian, kashmiri, South Asian
Keyword: Kashmiri Chai ingredients, Kashmiri Chai latte, Kashmiri Chai leaves, Kashmiri Chai near me, Kashmiri Chai price, Kashmiri chai recipe, Kashmiri chai taste
Prep Time: 5 minutes
Cook Time: 35 minutes
Aerating: 5 minutes
Total Time: 45 minutes
Servings: 4 cups
Calories: 165kcal
Cost: $8

Equipment

  • 1 Medium pot (Avoid aluminum)
  • 1 Fine mesh strainer (For removing leaves & spices)
  • 1 Ladle (For aerating “tea waterfall”)
  • 1 Small serving cups (Traditional presentation)
  • 1 Measuring spoon set

Ingredients

Tea Base

  • 2 tablespoon Kashmiri chai leaves - Authentic or substitute green tea
  • 4 cups Water - Cold water
  • ½ teaspoon Baking soda - Essential for pink color
  • 4–5 pods Green cardamom - Crushed
  • 1 small Cinnamon stick
  • 1 pinch Salt - Balances flavor

Milk Addition

  • 2 cups Whole milk - Must be cold
  • ¼ cup Half-and-half or cream - Adds richness
  • 2 tablespoon Sugar - Optional to taste
  • 1 pinch Salt - Enhances flavor

Garnish

  • — — Rose petals - Optional
  • — — Crushed pistachios - Classic topping
  • — — Sliced almonds
  • — — Ground cardamom - For aroma

Instructions

  • Add tea leaves, water, baking soda, crushed cardamom, and cinnamon. Bring to a boil, then simmer 25–30 minutes until dark reddish-brown. Test with milk for pink color.
    A large pot of simmering pink Kashmiri chai base with floating green cardamom pods, star anise, and tea leaves, being stirred on a stovetop with steam rising.
  • Strain tea leaves and spices. Return tea concentrate to the pot and add a pinch of salt.
  • Pour cold whole milk and cream into the tea concentrate. Simmer gently to achieve pink color.
    Hot pink tea in a saucepan swirling as milk is poured in, creating a marbled pattern of cream and deep pink under rising steam.
  • Pour the tea back into the pot from a height 20–30 times with a ladle to make it frothy and velvety.
  • Add sugar if desired, heat gently, pour into cups, and top with crushed pistachios, almonds, rose petals, and a pinch of cardamom.
    A glass mug of foamy pink Kashmiri chai topped with dried rose petals and spices, resting on a dark plate decorated with rose petals, cardamom pods, and cinnamon sticks.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 240g | Calories: 165kcal (8%) | Carbohydrates: 14g (5%) | Protein: 6g (12%) | Fat: 10g (15%) | Saturated Fat: 5.5g (34%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg (8%) | Sodium: 180mg (8%) | Potassium: 330mg (9%) | Sugar: 12g (13%) | Vitamin A: 350IU (7%) | Vitamin C: 1mg (1%) | Calcium: 210mg (21%) | Iron: 0.2mg (1%)
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