Kashmiri Chai Recipe By Tasty

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!

Steps:

• Add the cinnamon stick and cardamom pods to a mortar and crush with a pestle into small pieces.
• Add the water, turmeric, ginger, black peppercorns, and crushed cinnamon and cardamom to a small saucepan. Bring to a simmer over medium heat, then immediately reduce the heat to low and continue gently simmering for 3 minutes.
• Pour in the milk, add the tea, and increase the heat to medium. Bring to a boil, then immediately reduce heat to low and gently simmer for 5 minutes, stirring occasionally. Remove the pot from the heat, stir in the sugar, and let steep for 3 minutes.
• Strain the chai through a fine-mesh sieve into a heatproof spouted measuring cup, making sure to squeeze out all of the liquid. Discard the solids.
• Divide the chai between 2 mugs. Garnish with ground cinnamon, then serve immediately.
• Enjoy!