Kashmiri Chai

Ingredients:

• 3 1/2 cups cold filtered water
• 1 1/2 tsp kashmiri chai
• 2 1/2 cups organic whole milk
• 1 cinnamon stick
• 5 green cardamom pod seeds
• 1/4 tsp baking soda
• 1/4 tsp salt
• 5 pistachios
• 5 almonds
• Desired amount of sugar

Mix cold water, cinnamon, cardamom, baking soda, salt and bring to a boil

Cover and let cook on medium-low heat for about 30 minutes. By then there should only be about 1/4 cup of water left over

Add another cup of cold water. Now this next part is kind of important and supposedly what brings about the pink color. You basically have to ‘beat’ the tea leaves. Here’s how you do it. Take a bowl and pour the tea in it, then you pour the tea back into the pot, then back into the bowl. Continue doing this for like a minute back and forth (or as long as you want to, because it is kinda fun!).  If you’ve ever seen “chai-wallah’s” in Pakistan or India then I’m sure you know what I’m talking about. They sit there and do this pretty much all day long!

Bring water to boil again and pour in the milk slowly.

Boil everything for 5 minutes

While that’s boiling, take some pistachios and almonds and crush them

Pour the chai through a strainer

Add sugar if desired. Top it off with crushed pistachios and almonds and enjoy!

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