In a pot set on high heat, add 1 and 1/2 cups of water.
Add 1/4 teaspoon of baking soda and 1 teaspoon of Kashmiri pink tea leaves to the pot. Stir gently to combine.
Allow the mixture to come to a boil on high-medium heat. Let it simmer until the water reduces to approximately 1/4 of its original quantity. This process infuses the tea with its signature pink color.
Next, add 3/4 teaspoon of salt, 4 cups of water, and the crushed green cardamom pods to the pot. Stir well to incorporate the flavors.
Allow the mixture to come to a boil again, ensuring the flavors of the cardamom are infused into the tea.
Once the tea has reached a boil, pour in 2 cups of milk. This addition will create a creamy texture that perfectly complements the aromatic spices.
Stir the tea gently and let it simmer for a few minutes, ensuring it doesn't boil over.As a final touch, add crushed almonds in each cup to enhance the taste and presentation of the tea. Finally, strain the tea using a fine-mesh sieve into cups or a teapot. This step ensures a smooth and refined texture, free from any loose tea leaves or cardamom pods.
Top of with fresh cream in each cup (optional)
