Drinks
Shir Chai (Afghan Milk Tea) (یاچ ریش)
Ingredients
- - Water — 250ml (1 cup)
- - Green tea leaves — 5g (1 tbsp)
- - Whole milk — 500ml (2 cups)
- - Ground cardamom — 2g (1/4 tsp)
- - Sugar, to taste — 20g (1 1/2 tbsp)
- - Pinch of baking soda (optional) — 1g (pinch)
Method
- Bring the water to a boil and add the green tea leaves; simmer for 3-4 minutes.
- Add a pinch of baking soda if using, which helps develop the tea's colour.
- Pour in the milk and bring back to a gentle simmer.
- Add cardamom and sugar, stirring to dissolve.
- Simmer for a further 5 minutes, then strain into cups and serve hot.
Introduction: A warming, lightly spiced milk tea, often taking on a subtle pink hue when made with green tea and a touch of baking soda.
Cultural Background: Shir Chai is a fixture of daily Afghan life, served throughout the day to guests and family alike as a gesture of hospitality.
Tips: Simmer the tea leaves in water first before adding milk for better colour development. Adjust sugar to taste — it’s traditionally served fairly sweet.
Variations: Use black tea instead of green for a more classic milk tea flavour. Add a pinch of ground ginger for a warming winter version.
Vegetarian/Vegan: Naturally vegetarian. For a vegan version, replace milk with a full-fat plant-based milk.
Serving Suggestions: Serve alongside naan, kaymak, or any breakfast sweet.
Storage: Best served fresh; can be refrigerated for up to 1 day and reheated.
Reheating: Reheat gently on the stovetop, stirring occasionally.
Nutrition: 110 kcal | Protein 4g | Carbs 12g | Fat 5g
FAQs:
Q: Why does this tea sometimes look pink? A: A pink hue develops from the reaction between baking soda and the tea leaves during simmering, especially with certain green teas. Q: Can I make this without baking soda? A: Yes — the tea will simply have a more golden-brown colour rather than pink.
A: