Pink Tea Recipe



Ready In:

45 minutes




  • 4 Tbsp of Kashmiri tea leaves
  • 1/2 Tsp of Salt
  • 1/2 Tsp of baking soda
  • 2 Cups of whole milk
  • 5-7 Cardamom pods crushed
  • 3 Cups of regular water
  • 2 Cups of Ice cold water
  • 1 Inch cinnamon stick
  • Sugar to taste
  • Finely chopped pistachios & almonds

Step by Step Instructions

  • Take a crock or a slow cooker (tea pan) pour regular water, Kashmiri tea leaves, cardamom, cinnamon, and baking soda.

  • Mix all these ingredients well and boil on medium heat until the water reduces to half. It may take about 15 mins or so.

  • Shake the pot in a circular motion, ensure the tea mixes really well (After a full 5-8 minutes of doing this the foam the tea produces will take on a rich pink colour)

  • Add the cold water, and boil it again for 15 mins or so, add sugar, salt and continue boiling the mixture again(the “kahwa” is ready) (This can be stored in the fridge as mentioned below)

  • Now add the whole milk to the tea mixture and boil for about 15 mins on medium heat.

  • The more you boil this tea, the stronger, richer and creamier the tea will be.

  • Strain the tea into cups, add your favorite nuts and serve hot.

  • You can store it in the refrigerator for later use.

    Note: For storing, just skip milk from the above, boil the ingredients by following the same procedure and use the chai for later by mixing boiled milk