Recipe courtesy of Hamayun Arshad
Kashmiri Tea
You'll never want to return to shop-bought chai tea bags again once you've tried this version of Kashmiri chai tea, made with rose syrup, star anise, cinnamon and cardamom.
- Level: Easy
- Total: 50 min
- Prep: 5 min
- Cook: 45 min
- Yield: 10 servings
Ingredients
10 teaspoons Kashmiri tea leaves*
5 cardamom pods, seeds only*
3 star anise
1/2 cinnamon stick
4 pints cold water
3 1/2 pints milk
5 tablespoons sugar
2 tablespoons rose syrup* or rosewater
Directions
- Place the Kashmir tea leaves, cardamom seeds, star anise, and cinnamon stick into a large saucepan. Add 3 pints 15 fluid ounces of the water and bring to a boil, reserving 2 tablespoons of water. Boil for 25 to 30 minutes, or until the volume of liquid has reduced by a third.
- Remove the mixture from the heat and add the reserved 2 tablespoons cold water. Add the milk and the sugar, and bring to a boil. Reduce the heat, and simmer for another 4 to 5 minutes. Add the rose syrup, and stir well to combine. Strain the mixture through a fine sieve, reserving the liquid. Serve immediately.
Cook’s Note
*Can be found at specialty Asian markets.
