Kashmiri chai is Pakistan's special-occasion tea, gaining its signature pink hue from boiling green tea with baking soda and repeatedly straining and aerating it. The pistachios scattered on top add both looks and flavor.
Bring the green tea to a boil with the water and baking soda, then simmer over low heat, stirring occasionally, for 40 minutes until it turns a deep reddish color.
Strain the tea into another pot, add cold water, and pour it back and forth between the two pots several times to aerate it and develop the pink color.
Add the warm milk, sugar and crushed cardamom, and simmer over low heat for 15 more minutes.
Pour the tea into cups, sprinkle with chopped pistachios, and serve hot.
Add the baking soda a little at a time while the tea boils; too much gives it a soapy taste. Allergens: contains milk and dairy, tree nuts (pistachio).
If you want a deeper pink color, you can repeat the straining-and-aerating step once more; each repeat deepens the shade a little further.
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