Kashmiri chai is a Pakistani celebratory tea that gets its characteristic pink color by simmering green tea with baking soda for a long time, then straining and aerating it several times. A sprinkle of pistachios adds richness in both appearance and flavor.
Bring the green tea, water, and baking soda to a boil in a pot. Reduce the heat and simmer for 40 minutes, stirring occasionally, until it turns a deep reddish color.
Pour the tea through a strainer into another container and add cold water. Pour it back and forth between the two containers a few times to aerate it and develop the pink color.
Add the hot milk, sugar, and crushed cardamom, then simmer over low heat for another 15 minutes.
Divide the tea among glasses, sprinkle chopped pistachios over the top, and serve hot.
Add the baking soda gradually while simmering the tea; too much can make it taste soapy. Allergen: contains milk and tree nuts (pistachios).
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