Savor the delicious iced Kashmiri pink chai a refreshing summer delight perfect for cooling off on hot days Experience this unique treat today
Ingredients
Scale
2 tablespoons of green tea leaves
4 cups of cold water
¼ teaspoon of sodium bicarbonate (baking soda)
1 cup of milk
½ cup of granulated sugar
2 tablespoons of crushed pistachios
1 teaspoon of kewra water or rose water
Ice cubes as needed
Instructions
In a pot, bring 4 cups of cold water to a boil. Add the green tea leaves and baking soda. Simmer for 15 minutes.
Remove the pot from heat and let it cool. Strain the liquid into a bowl and cool for at least an hour.
Mix in 1 cup of milk while stirring continuously.
Add sugar to taste and stir until completely dissolved.
Let the mixture chill in the refrigerator for at least 30 minutes, then pour into glasses filled with ice cubes. Finish with a splash of kewra or rose water and crushed pistachios.
Notes
A vibrant twist on the classic Kashmiri pink chai, offering a fusion of flavor and refreshment that’s perfect for summer.
