Pink Salt Tea
Traditional pink salt tea recipe made with Kashmiri tea leaves, baking soda, milk, and Himalayan pink salt for a creamy, rosy drink.
Equipment
- Saucepan
- Wooden ladle or spoon
- Fine mesh strainer
- Measuring spoons and cups
- Serving cups
Ingredients
- 2 cups water
- 1 teaspoon Kashmiri tea leaves
- ¼ teaspoon baking soda
- 1 cup cold water
- 1½ cups full-fat milk or oat/almond milk for vegan version
- ½ teaspoon Himalayan pink salt or to taste
- 1 teaspoon crushed pistachios optional, for garnish
- 1 teaspoon crushed almonds optional, for garnish
Instructions
Boil the Tea Base
- In a saucepan, combine 2 cups of water and the Kashmiri tea leaves.
- Bring to a boil, then add baking soda and simmer for 10–15 minutes until the water turns a deep maroon.
Aerate with Cold Water
- Add 1 cup of cold water and stir vigorously for 3–4 minutes to encourage oxidation and pigment development.
Add Milk and Salt
- Pour in the milk slowly while stirring. Add pink salt and let the mixture simmer gently until it transforms into a delicate pink hue.
Strain & Garnish
- Strain the tea into cups. Garnish with crushed almonds and pistachios if desired. Serve hot.
Notes
Authentic Kashmiri tea leaves are crucial for achieving the rich color and flavor.
For iced versions, let the tea cool, pour over ice, and garnish with mint and lemon.
Adjust salt gradually to avoid overpowering the delicate balance.
Vegan substitutions work well with oat milk for a creamy texture.