1-First: prepare the ice water by mixing 1 cup of room temperature water with 2-3 large ice cubes and set it aside. This step helps shock the tea later for a deeper pink hue.

2-Next, heat a medium saucepan over high heat and add 1 cup of water along with 2 tablespoons of Kashmiri chai leaves or non-bitter green tea leaves, 2 star anise, 6-8 green cardamom pods, 2 whole cloves if you like, and 1 inch cinnamon stick if desired.

3-Bring the mixture to a boil, then add 1/8 teaspoon of heaped baking soda, which will make it fizz a bit. Let it boil on high for 5-6 minutes, stirring occasionally by ladling and pouring back to aerate. Watch as the color shifts from pale green to a lovely deep pink; if needed, add a touch more baking soda up to 1/2 teaspoon.

4-Once it’s the right color, pour in the prepared ice water and discard the ice cubes. Aerate the tea a few more times to enhance the pink shade. Then, stir in 1 cup of whole milk, 1/2 cup of half and half for creaminess, 1/4 teaspoon of kosher salt, and 2 to 2.5 tablespoons of your chosen sweetener.

5-Bring it to a light boil and turn off the heat right away to keep the color vibrant. Taste and adjust the salt or sweetener as you like, then strain the tea into cups. Finish by garnishing with 1/2 to 1 tablespoon of crushed raw almonds and 1/2 tablespoon of crushed unsalted pistachios for that extra touch.