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Kashmiri Chai

Ingredients:

• 1 tsp Kashmiri chai leaves
• 3 cups of water + more
• 1 petal of star anise
• 1/2 cup milk
• a pinch of salt
• 1-2 pods cardamom
• crushed almonds and pistachios (optional)

Method:

Firstly, the tea leaves HAVE to be bought from Kashmiri Bazaar, (a small marketplace in the inner city) as my grandfather insisted, but my mum has learnt to order it online or just call the corner shop to deliver. 

In his eyes we’ve set ourselves up for failure in this first step but personally we’ve gained three hours, it is an absolute nightmare going to Kashmiri Bazaar.

Self-care we call it.

After adding the tea leaves, salt and star anise to the water you 

boil it 

         and boil it 

                          and boil it. 

                                           And you watch it boil. 

You’ll get bored eventually.

I like to play this game where I catch all the bubbles in my ladle and then

let                       them                           f  r  e  e.

Only to catch them again. 

Similar to how you’re going to get frustrated whilst it brews, but you just have to keep it together.

Once your patience and the tea is reduced to a half in volume, add about 2 cups of cold water and let it boil for a few minutes.

To ACTUALLY make the tea, combine milk and a cup of strained tea you’ve just brewed, some cardamom and salt and let it boil. 

                                                         And it boils 

                                                                             and boils 

                                                                                            and boils. 

And you watch it boil 

                                     and boil 

                                                   and boil. 

Eventually, the colour deepens to a beautiful blush pink. 

Garnish it with some nuts and serve hot.