Kashmiri Pink Tea

Method

1. In a pot, combine 2 cups of water with salt, baking soda, cardamom, cinnamon, star anise, and Kashmiri tea leaves. Bring to a boil. If you do not have Kashmiri tea leaves, you can use any green tea, though you may need a little more baking soda. When the liquid reduces to about 1 cup, add 2 more cups of ice-cold water. This helps develop the tea's flavor. When it reduces again to about 1 cup, strain the liquid into a bottle. This is your Kashmiri tea concentrate. You can refrigerate it and use it for 2–3 weeks.
2. Heat the milk in a pot. Once it comes to a boil, add the Kashmiri tea concentrate a little at a time. Stop adding concentrate once the milk turns fully pink. Traditionally this tea is served salted, but you can sweeten it with sugar if you prefer. Finish by sprinkling chopped pistachios and cashews on top and serve hot.