Boil the tea leaves and spices:

• In a saucepan, add the water, Kashmiri green tea leaves, baking soda, crushed cardamom pods, cinnamon stick, cloves, and ground ginger (if using).
• Bring the mixture to a boil, then lower the heat and simmer for 5-7 minutes, stirring occasionally. The water will turn a deep red or maroon color during this time.

Prepare the tea base:

• After simmering, strain the tea mixture into another pot to remove the tea leaves and spices.
• Return the strained tea to the stove and bring it back to a simmer.

Add milk and sweeten:

• Add the milk to the strained tea and bring the mixture to a boil over medium heat.
• Stir occasionally to prevent the milk from burning.
• Add sugar and a pinch of salt (if using) and stir until dissolved.

Achieve the pink color:

• Once the chai comes to a boil and is well mixed, remove it from the heat. The addition of milk will give the tea its characteristic creamy, pink hue, thanks to the baking soda and the reaction with the green tea leaves.

Serve:

• Pour the Kashmiri Pink Chai into cups and serve hot. You can garnish with crushed pistachios or almonds for added flavor and decoration if desired.