KASHMIRI CHAI Recipe

Prep spices

Lightly crush the cardamom pods and green peppercorns with the flat side of a knife or a mortar and pestle to expose the seeds. Gently crush the saffron threads between your fingers or let them soak later in warm milk (see below).

Combine liquids

In a heavy-bottomed saucepan, combine 1 cup water and 2 tablespoons green tea leaves. Add the pinch (1/8 tsp) of baking soda. Bring to a vigorous boil over medium-high heat. The soda will help the tea develop its characteristic pink color and a slight froth; watch carefully to avoid boiling over.

Reduce and simmer

Lower the heat to medium-low and simmer the tea and water for 3–4 minutes, uncovered, stirring occasionally. The liquid should darken and become fragrant.

Add milk

Stir in 4 cups of whole milk and the crushed spices (cardamom, cinnamon stick, green peppercorns and sliced ginger). Increase heat and bring mixture just to a gentle boil, then immediately reduce to a low simmer. Simmer, uncovered, for 15–20 minutes, stirring occasionally to prevent milk from scalding, until the color lightens to a rosy hue and the aroma of spices is well infused.

Bloom saffron

While the milk simmers, place the saffron threads in 1 tablespoon of warm milk (from the saucepan) or a small bowl and let them bloom for 5–10 minutes to release color and aroma.

About 5 minutes before finishing the simmer, add the bloomed saffron and rose water to the pan. Taste and adjust the floral note carefully—rose water is potent.

Add 4 tablespoons granulated sugar (or to taste) and 1/8 teaspoon salt into the chai. Stir until fully dissolved. Continue to simmer gently for another 2–3 minutes to let the flavors meld and the sugar to incorporate.

Strain the chai through a fine-mesh sieve or cheesecloth into a clean saucepan or teapot to remove tea leaves, spices and ginger slices. Press gently on solids with a spoon to extract flavorful liquid but avoid forcing too much bitterness.

If you prefer a frothy traditional presentation, transfer the strained chai back to the pan and pour it from one vessel to another from a small height several times to aerate, or whisk briskly until frothy.

Pour into warmed cups. Garnish each cup with a pinch of chopped pistachios and slivered almonds if using. Serve hot.