In the heart of winter, there’s a special joy in savoring Kashmiri chai, a delightful pink tea featured in Maryam Jillani’s book, “Pakistan.” This tea, traditionally enjoyed at post-wedding celebrations, boasts a vibrant pink hue that sets it apart. While the authentic method involves a cold-water shock and aeration to achieve the desired color, many modern cooks opt for a quicker route by adding baking soda. The tea concentrate can be stored in the fridge for up to a month, ready to be heated with milk and garnished with your favorite nuts when the craving strikes.
For this unique Kashmiri Chai, you’ll need ice-cold water, Kashmiri tea leaves, cardamom pods, star anise, salt, baking soda, full-fat milk, sugar for sweetness, and crushed pistachios if desired. To prepare, boil 2 cups of ice-cold water in a saucepan and add the tea leaves, cardamom, star anise, and salt. After reducing the liquid, incorporate baking soda and aerate the tea until it transforms into a rich burgundy shade. Further cooking with ice-cold water results in the desired hue. Strain the tea and store it for future use. When ready to serve, gently simmer the tea with milk, sweeten to taste, and serve topped with pistachios.
This recipe, serving six, is an excerpt from “Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands” by Maryam Jillani, with photography by Sonny Thakur, published by Hardie Grant North America in March 2025.