"If there is heaven on earth, then it is here here....here..!!"
-Jahangir, Mughal Emperor
2 cups/750 ml water
2 tea bags Cardamom Pods
1 Star Anise
3-4 Cardamom Pods
a pinch Cinnamon Powder
1 teaspoon Baking Soda
a pinch Sea Salt
2 teaspoons or as per taste Honey
1/2 cup or 130 ml Milk
For Garnish Almonds
For Garnish Pistachios
The best thing about Spring season is that it reminds us how colorful our world is. The sight of blooming flowers makes me feel so grateful to live this amazing life. All the colors and fragrance in our surroundings makes every moment of this season worth enjoying. I just want to spend all my time outdoors adoring the natural beauty around me.
My evenings are centered around preparing a healthy dinner for our family. But just before that to give myself an energetic kick, I make myself a hot cup of tea. But today I decided to give myself a little break from regular Indian masala tea since I had a friend visiting in the evening. As she belonged to different country, I thought why not impress her with my home country India’s pride,that is Kashmir. I prepared special Pink Tea or Noon Chai, as it is famously known there. And no wonder she just loved it.
I encountered this special beverage few years ago when I visited Kashmir with my husband and other family members. We tried this tea at a local cafe in Gulmarg and instantly fell in love with it. Typically, this tea is enjoyed with sweet breads, famously known as lavasa, bakarkhani kulcha and sheermaal. It is traditionally made from special tea leaves, milk, salt, and usually cooked in a samavar. A pinch of baking soda gives it a pronounced pink color. Here I have given this tea my own usual twist, so make sure to try it out.
Beat the boredom of your high tea evenings with this refreshing tea and make most of this spring season.
Once the spices and tea leaves has released all the it's aroma, add baking soda and give a stir using a ladle. At this stage, keep stirring the tea in up and down pouring pattern for good 10-15 minutes.
(Note: If using regular tea leaves, then keep stirring until you start to see very light pink color. Since I have used raspberry tea leaves, my tea already has pink shade. This is a good option if you want to make your tea decaffeinated.)
Add salt and again give a quick stir.
Now add honey or choice of sweetener and give a thorough mix. Then pour in milk and let it boil for few more minutes.
(Note: Make sure to add milk after adding sweetener only. Since raspberry tea leaves have some acidic elements, it can curdle the milk. So make sure to balance the acidity with sweetener first. However, if using regular tea leaves then you can add sweetener after milk.)
Once the tea is ready, garnish the tea with peeled almonds and pistachios while serving.