Clover Pink Moon Kashmiri Chai

Check out this Clover Pink Moon Milk Kashmiri Chai recipe written by Zainab Shah in Sunset Magazine!

12-17 mins COOK TIME

1 ½ cups water

 3 tbsp Kashmiri tea leaves or green tea leaves

 5 whole cardamom pods

 5 whole star anise

 3 cinnamon sticks

 5 cloves

 ½ tsp baking soda

 1 ½ cups ice water

 2 cups Clover Pink Moon

 ¼ tsp salt

 2 tsp sugar (optional)

 2 tsp crushed pistachios

 2 tsp crushed almonds

 1 tbsp jamaica flowers

12-17 mins COOK TIME
  • 1Prepare your ice water so that by the time you are making your tea, there are no cubes left. Set aside.
  • 2In a medium saucepan, bring 1 ½ cups of room-temperature water to a boil on high heat.
  • 3Add the tea leaves, cardamom pods, star anise, cinnamon sticks, and cloves.
  • 4Once the mix is boiling, add the baking soda. The mixture should begin to froth a bit; this is normal.
  • 5Reduce the heat to medium, and aerate the tea using a ladle, scooping some liquid and pouring it back into the saucepan from a height of 3 to 4 inches.
  • 6Continue cooking on medium high heat until the liquid is reduced to half, about 10 to 12 minutes. This is when the mixture should turn a pink hue. If it hasn’t, add a pinch more baking soda.
  • 7Add the ice water, and continue aerating with the ladle for a few minutes. Add the milk, salt, and sugar if you’re using it, and simmer for an additional 2-5 minutes, or until warmed through.
  • 8Do not overheat, as this will tarnish the pink color.
  • 9Strain the Kashmiri chai into four cups using a sieve or coffee filter.
  • 10Garnish with pistachios, almonds, and jamaica flowers and enjoy!