Kashmir Tea

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

Sunset FEBRUARY 1997

  • Yield: Makes 4 servings


  • 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. 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. 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.

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

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Kashmir Tea Recipe