Kashmiri tea
In Northern India, more than in other parts of this small country, they like to brew tea with spices - sometimes with milk, sometimes with water. Another favorite addition: pistachios or almonds. Use loose leaf tea: green or oolong.
Ingredients
Servings 4- 4 tsp. leaf green tea
- 4 glasses of bottled water
- 2 boxes of cardamom
- a pinch of saffron strands
- 1 cinnamon stick
- small handful of peeled almonds or pistachios
- sugar or honey
Cooking
Step 1
Pour the cardamom, saffron and cinnamon tea with cold bottled water, bring to a boil, reduce heat to low, and simmer on heat for 5 minutes. The Kashmiris themselves use a special type of samovar for brewing tea.
Step 2
Finely chop the nuts with a knife. Warm up the cups. Put a few nuts in each cup, pour tea through a strainer, sweeten to taste.
Step 3
Another way to make Kashmiri tea is to put chopped nuts into the water along with the tea leaves. In this case, it is better to use nuts that are not peeled from a thin dark skin - they have much more flavor. Although the tea in this case will be dark.