Step 1

Add the cold water, leaves, and the spices to a wide pot. Put the heat on medium-high and bring everything to a boil.

Step 2

Once the liquid starts to boil, add baking soda and salt. Reduce the heat to low and let it simmer until you see that the liquid has reduced to half its initial quantity (around 2 cups). Occasionally, use a spoon, scoop the liquid up high above the pot, and pour it back down. This pouring technique will help aerate the kehwa.

Step 3

After the reduction is complete, pour the ice water into the pot from high above. Remove the ice cubes before you do this. Do not turn off the heat - instead, reduce it to the lowest possible setting.

Step 4

Continue to aerate the mixture by using a ladle and pouring from up high until the colour deepens. If, after a maximum of 7-8 minutes, the colour has not changed from green to pink, add more baking soda a pinch at a time until it does. If the colour has not yet changed after adding a whole teaspoon extra of baking soda, do not add more. Turn off the heat and strain the kehwa. You can let it cool, store it, and use it later.

Step 5

To make the chai, boil milk in a saucepan or pot until it is at a light boil. Add the kehwa, any sweeteners, or any extra spices if used. Afterwards, cover the pot and reduce the heat to medium-low. Let the tea steep for 2-3 minutes before straining again into serving mugs.

Step 6

Garnish with crushed nuts and dry fruits if used. Serve hot, and enjoy your Kashmiri chai!