Cooler temperatures bring out warm clothes, hearty meals as well as hot and delicious drinks! While I live in pumpkin spice territory, one drink most popular in Pakistani households is Kashmiri Chai also known as Pink Tea. This milky hot beverage with the perfect pink shade, hint of cardamom and star anise is a signature winter drink throughout Pakistan. I remember my mom making it for us on cold weekend mornings in the fall and winter. We had it in the classic blue lace printed Corning bowls just about every desi household owned (does anyone remember those beauties?) with puff pastry shells broken into pieces, floating in the bowl of chai, slowly absorbing the goodness. We ate the pink tea saturated puff pastry shells with a spoon. It was the perfect start to snow days!
Now, being older and busier; I don’t get the time to make Kashmiri Chai often. When making cup for my husband or myself, I tend to go with the quick and easy instant teabags which do just fine. However, sometimes when I want good, old fashioned Kashmiri Chai, especially for parties; I opt for my moms recipe which never goes wrong. One of the best things about Kashmiri Chai is, the kehva can be stored in the fridge for at least three to four days. Therefore, it can be prepared ahead of time if one needs it for a party or simply for home use.
Note: The tea/kehva can be made and stored in a bottle in the fridge for a couple weeks. It can be even put in smaller glass bottles and given as party favors or gifts! Just pour desired amount into saucepan, bring to boil, add milk, boil again and enjoy.
