KASHMIRI CHAI RECIPE BY TASTY
Kashmiri chai, also known as noon chai, originates from the Kashmir valley and features a beautiful pink hue that comes from the addition of baking soda.
Provided by Aleya Zenieris
Categories Drinks
Time 17m
Yield 3 servings
Number Of Ingredients 14
Steps:
- Add the cardamom pods to a mortar and crush with a pestle into small pieces.
- Add the room temperature water, Kashmiri tea leaves, crushed cardamom, star anise pods, cloves, and cinnamon sticks to a small saucepan. Bring to a boil over medium-high heat. Once boiling, add the baking soda (it will fizz and bubble) and reduce the heat to medium. While boiling, use a ladle to scoop some liquid from the pot and pour it back in from as high as you can without splattering (the aeration of the liquid helps give the tea its pink hue). Continue until the liquid is reduced by half, 7-10 minutes.
- Add the ice water and continue to aerate the tea with the ladle for another 2 minutes. Add the milk, half-and-half, sugar, and salt and bring to a gentle simmer. Once simmering, remove the pot from the heat and steep for another 3 minutes.
- Strain the chai through a fine-mesh sieve into a heatproof spouted measuring cup, making sure to squeeze out all the liquid. Discard the solids.
- Divide the chai between 3 mugs and top with the crushed pistachios and almonds. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 21 grams, Fat 29 grams, Fiber 4 grams, Protein 6 grams, Sugar 11 grams
KASHMIRI CHAI WITH GIN
Steps:
- Finely grind nuts, cardamom, cinnamon, and saffron with mortar and pestle or in grinder. Add nutmeg.
- Bring milk just to a simmer in a 2-quart heavy saucepan, then whisk in brown sugar, salt, and nut mixture and cook over low heat, stirring occasionally, 3 minutes to infuse flavors.
- Meanwhile, bring water to a boil in a 1-quart saucepan, then add tea leaves and boil 1 minute. Pour tea through a fine-mesh sieve into hot-milk mixture, discarding tea leaves, and cook chai over low heat 1 minute.
- Divide gin among 4 (8-ounce) mugs and top with hot chai.
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- Heat 1 litre water in a large & wide sauce pan. Once it reaches a boil, add 4 teaspoon of green tea leaves. The sauce pan needs to be large enough for pouring and re-pouring the tea later so make sure to choose a large size.
- Let the mixture boil for 10-15 minutes till it reduces to about half the initial amount. This usually takes 10 minutes if you are boiling one litre of water but can take longer if you are making a larger quantity. The initial mark at the edge of the pan can be used as an indicator.
- Turn heat to low and add baking soda/meetha soda. The soda will bubble up and there will be a hint of pink around the edges. This is what creates that trademark pink shade in the Kashmiri Chai. Too much baking soda can result in a bitter after taste so be careful when adding. ½ teaspoon is good for 1 litre of Kashmiri Chai.
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- Heat a medium saucepan over high heat. Add water, Kashmiri chai leaves, star anise, green cardamom pods, cloves and cinnamon (if using) and bring to a boil.
- Once it comes to a boil, add the baking soda. It’ll fizz a little. Allow this mixture to boil over high heat for 5-6 minutes. Occasionally, use a ladle to aerate (scoop and pour back) the tea. You’ll notice the froth in the water go from pale green to a deep pink color. If not, add another 1/8 tsp of baking soda.** The water will be greatly reduced, almost evaporated.
- Add the prepared ice water (discard any ice cubes). If you’d like, you can aerate several times to deepen the color. Add the milk, half & half, salt, and sweetener. Allow it to a come to a light boil, then immediately turn off the heat. Do not allow it to boil for too long as it'll start to lose some of its pink color. Taste and adjust salt and sweetener.
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