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.
Recipe courtesy of Hamayun Arshad
50 min
5 min
45 min
10 servings


  • 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


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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