Kashmiri Pink Tea

In a saucepan, combine 3 cups of water, Kashmiri green tea leaves, baking soda, crushed cardamom pods, star anise if using, and salt. Bring to a rolling boil over medium-high heat. Let it boil for 5-7 minutes.

Reduce the heat to medium. Vigorously whisk the tea mixture by lifting it with a ladle and pouring it back into the pan from a height. Continue whisking for about 10-12 minutes until the liquid reduces slightly and starts to turn a deep reddish-brown color.

Add 1 cup of ice-cold water to the boiling kahwa. This crucial step helps to shock the tea and enhances the development of the vibrant pink color. Bring the mixture back to a boil.

Continue to simmer the kahwa on medium-low heat for another 10-15 minutes, allowing it to further reduce and intensify in color. The liquid should be a concentrated, dark reddish-brown base. Strain the kahwa through a fine-mesh sieve into a separate pot, discarding the tea leaves and spices.

To the strained kahwa concentrate, add the full-fat milk and sugar if desired. Stir well to combine. Heat the mixture over medium heat, stirring occasionally, until it comes to a gentle simmer.

Once the tea and milk mixture is simmering, continue to cook for another 5-7 minutes, stirring occasionally. You will notice the beautiful pink color developing as the tea heats through. Do not boil vigorously.

Pour the hot Kashmiri Pink Tea into individual serving cups. Garnish generously with crushed pistachios and almonds. Serve immediately and enjoy this traditional Pakistani delicacy.