Kashmiri Pink Chai (Noon Tea)

Source: Yerbe Mate Culture

Ingredients:

4 cups water

2tbsp Kashmiri/Himalayan (or other) green tea

½ tsp baking soda

1-2 star anise

2 cardamom pods, crushed

1 cinnamon stick

¼ tsp salt

2 cups whole milk

sugar or honey to taste

Crushed nuts (like pistachios) and edible flowers (like rose petals) for garnish

Directions:

Bring the water to boil in a saucepan. Add the green tea and boil additional 5min.

Stir in baking soda and the water will turn deep red. Continue boiling for 2min.

Add spices (except salt) and boil another minute.

Reduce heat and simmer the tea for 20-30min until it reduces to about half of its volume. This will intensify the flavor and color.

Now stir in the salt and mix well.

Add the milk and increase the heat, bringing the tea to a boil again. Stir continuously to avoid burning the mild. The tea will now start to turn pink.

Once the tea is a beautiful pink color, remove from the heat. Strain it into cups and remove the spices and tea leaves.

Sweeten with sugar or honey to taste. 

Garnish with    crushed nuts and edible flowers

Serve hot and enjoy!