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Kashmiri Chai

Kashmiri Chai

Course Drinks
Cuisine Pakistani
Keyword Kashmiri Chai, Pakistani Recipes
Prep Time 2 minutes
Cook Time 2 hours
Aerating Time 10 minutes
Total Time 2 hours 2 minutes


  • 6 tbsp Kashmiri Tea Leaves
  • 1/2 tsp Baking Soda
  • 1/4-1/2 tsp salt
  • 5-6 Cardamom Pods
  • 1 Badiyan ka Phool (Optional)
  • 1 small piece of cinnamon stick (optional)
  • 2 cups ice cold water (I mix mine with ice)
  • finely chopped pistachios & almonds


  1. Add all the ingredients except the ice cold water to a pot with 8 cups of cold tap water. 

  2. Bring to a boil, simmer for 2 hours, topping up if you need to so that the liquid doesn't drop below 1/4 of the original level 

  3. Run the tea through a sieve into a large bowl, press the tea leaves to extract every last bit of flavour and discard the tea leaves.

  4. Now get ready for a work out. Pour the ice cold water from a height into the tea concentrate.

  5. Pour back and forth from bowl to bowl or use a ladle to drop it back into the bowl from a height to aerate the tea. I suggest doing this in your sink or a prepped surface area since it does splash a bit. 

  6. After a full 5-8 minutes of doing this the foam the tea produces will take on a rich bodied pink

  7. Bring the tea mix back to a boil, simmer for five minutes. The "kahwa" is ready.

  8. To make each cup of tea: Take a ladle (about 1/3 of a cup) of the kahwa, bring to a boil, add 2/3 cup milk and a splash of water. At this stage I like to throw in an extra cardamom pod too. Cook for 2-3 minutes and serve topped with a scant spoon of crushed pistachios