Eid Recipe - Pakistani Pink Tea

One of the most cherished beverages in Pakistani culture is the iconic Pink Tea, also known as Chai Shireen. This vibrant and flavorful tea is a popular choice during festive occasions like Eid, where families gather to celebrate with delicious food and drinks. The signature color of the tea comes from the infusion of special spices and the traditional process of making it. With a perfect balance of sweet, creamy, and aromatic flavors, Pakistani Pink Tea is the ideal drink to serve to your guests. Let’s dive into this special Eid recipe to make your celebrations even more memorable!

Ingredients:

For the Tea Base:

4 cups water

4-5 tea bags (or 2 tablespoons loose Kashmiri tea leaves)

2-3 cardamom pods, lightly crushed

2-3 cloves

1 small cinnamon stick

1-2 star anise (optional)

1 tablespoon sugar (adjust to taste)

For the Pink Color & Creaminess:

1/4 cup evaporated milk

1/4 cup sweetened condensed milk

1/4 cup whole milk (or as needed for consistency)

1/2 teaspoon baking soda (this is what gives the tea its signature pink color)

Rosewater or kewra water (optional, for extra fragrance)

For Garnish:

Crushed pistachios or almonds (optional)

A few dried rose petals (optional)

How to Make Pakistani Pink Tea:

Boil the Tea Base:

Start by boiling 4 cups of water in a saucepan. Add the tea bags or loose tea leaves, crushed cardamom pods, cloves, cinnamon stick, and star anise (if using). Bring to a boil, and then let it simmer for 5-10 minutes, allowing the spices and tea to infuse and create a rich, flavorful base.

Add the Baking Soda:

Now, add the key ingredient to create that beautiful pink color: baking soda. Stir gently. The baking soda will cause the tea to foam and turn a light reddish or brownish color at first, but it’s essential for getting the characteristic pink hue when milk is added.

Add Milk and Condensed Milk:

Once the tea has brewed, add the evaporated milk, sweetened condensed milk, and whole milk to the saucepan. Stir well and bring the tea to a boil again. As it boils, the tea will change color to a lovely shade of pink. Adjust the milk quantity based on how creamy you want the tea to be.

Flavoring:

For an added layer of fragrance, add a few drops of rosewater or kewra water (a type of floral essence used in South Asian cuisine). This gives the tea an aromatic touch that complements the rich flavor.

Simmer and Adjust Sweetness:

Let the tea simmer for a few more minutes to allow the flavors to meld together. Taste the tea and adjust the sugar as needed, depending on your sweetness preference.

Strain and Serve:

Strain the tea into serving cups to remove the tea leaves and whole spices. You should have a smooth, rich, and creamy pink tea ready for serving.

Garnish:

Garnish the tea with crushed pistachios, almonds, or even dried rose petals for an extra festive touch. This adds both texture and a hint of elegance to your tea.

Serving Tips:

Perfect Pairing: Pakistani Pink Tea is often served alongside traditional sweets like Samosas, Pakoras, or Khatai (sweet biscuits). It also pairs wonderfully with savory snacks.

Chilled Option: If you prefer a cool twist, you can serve this tea chilled over ice during hot days, offering a refreshing and flavorful alternative.

Tips for the Best Pakistani Pink Tea:

Tea Type: Use strong black tea for the best flavor. Some prefer Ceylon tea or Kashmiri tea for a richer, more intense taste.

Baking Soda: The key to achieving the signature pink color is the right amount of baking soda. If you add too much, the tea may become bitter, so use it sparingly.

Milk Consistency: Adjust the milk to your desired creaminess level. More evaporated milk will make it richer, while regular milk keeps it lighter.

Rosewater or Kewra: These aromatic ingredients are optional but enhance the tea’s fragrance, giving it a truly authentic taste.