Recipe
Why make it
A soft pink, lightly salted milk tea made by boiling green tea leaves with a little baking soda, then finishing with milk and crushed nuts. It is a warming winter cup with a rich, silky body.
Serves 4
+ 3 more in the full recipe
Step 1 of 6
Put the 750 ml water, tea leaves, baking soda, cardamom and cinnamon in a saucepan. Bring to a boil over medium-high heat. The water will foam and darken quickly.
Step 2 of 6
Reduce the heat to medium and let it boil steadily, stirring now and then, until the liquid has reduced by about one-third and is a deep reddish-brown.
Step 3 of 6
Pour in one-third of the ice-cold water and bring back to a boil. Ladle the tea up and pour it back into the pan from a height a few times. Repeat with the remaining ice water in two more rounds, boiling for about 3 minutes each…
Step 4 of 6
Add the milk and half of the crushed nuts. Bring to a gentle simmer over medium heat, stirring so the milk does not catch on the base.
Step 5 of 6
Simmer for 6 to 8 minutes, ladling and pouring the chai back into the pan every minute or so. It is ready when it turns a soft, even pink and tastes rounded, not grassy.
The last step is in the full recipe.
Cook’s tip
The colour comes from a long boil, the baking soda and the aeration. Do not skip the ladling, as it helps the pink develop.
Ready to cook?
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