Kashmir Tea

On grand occasions, hosts in Pakistan often serve a fragrant spiced tea made with milk. There it is brewed with pink tea, but here in her new home, Farah Ahmed finds that good-quality black tea provides a similar taste. Dress up the tea with cream and nuts, or serve it plain

Yield: Makes 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 31%
  • Protein: 8.1g
  • Fat: 4.7g
  • Saturated fat: 2.9g
  • Carbohydrate: 16g
  • Fiber: 0.0g
  • Sodium: 129mg
  • Cholesterol: 20mg


  • 2 cardamom pods
  • 2 whole cloves
  • 1 cinnamon stick (about 3 in. long)
  • 4 teaspoons Darjeeling or orange pekoe tea leaves
  • About 1 tablespoon sugar
  • 1/4 cup lightly whipped cream (optional)
  • 2 teaspoons chopped unsalted roasted pistachios (optional)


  1. 1. Slightly crush cardamom pods; remove and discard outer white hulls. Put black cardamom seeds and cloves into a 1 1/2 to 2-quart pan. With a wood spoon, press spices to lightly crush. Add cinnamon stick, milk, and tea. Cook over medium heat, stirring often, just until milk comes to a boil, about 14 minutes. Remove from heat and cool slightly.
  2. 2. Pour tea mixture through a fine wire strainer into tea cups. Add sugar to taste. Garnish each cup with a dollop of whipped cream and 1/2 teaspoon of chopped pistachios.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Kashmir Tea Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy