Kashmiri Tea
- Total:
- 50 min
- Prep:
- 5 min
- Cook:
- 45 min
- Yield:
- 10 servings
- Level:
- Easy
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.
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