Ingredients
Scale
- 4 cups filtered water
- 6 green cardamom pods, crushed
- 2 tablespoons loose black tea leaves
- 2 cups full-fat milk
- 2 tablespoons sugar, or to taste
- unsalted shelled pistachios, for garnish
- saffron threads, a pinch
Instructions
- In a medium saucepan, combine 4 cups of filtered water and 6 crushed green cardamom pods.
- Bring the mixture to a rolling boil over medium heat.
- Once boiling, add 2 tablespoons of loose black tea leaves and stir gently.
- Let it simmer on low heat for about 10 minutes.
- Gradually pour in 2 cups of full-fat milk while whisking vigorously.
- Continue to whisk until you notice the color changing to a beautiful pink hue.
- Add sugar to taste and stir until fully dissolved.
- Remove from heat and strain the chai into serving cups using a fine mesh strainer.
- Garnish each cup with chopped pistachios and a few saffron threads.
Notes
Store leftover chai in airtight container.
Reheat gently on low heat.
Serve with traditional Kashmiri snacks.
Use fresh spices for authentic flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Method: Stovetop
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg