Begin by pouring 4 cups of water into a medium-sized saucepan. Place it on high heat and bring the water to a rolling boil.

Once boiling, add 2 tablespoons of Kashmiri green tea to the saucepan. Lower the heat slightly and let the tea boil energetically for 5 minutes.

Sprinkle a pinch of baking soda into the boiling tea, stirring immediately. Allow it to continue boiling for an additional 2 minutes.

Introduce 1 star anise, 5 crushed cardamom pods, and 1 cinnamon stick into the pot. Let these spices infuse for another minute over a steady boil.

Reduce the heat to low and allow the mixture to simmer for 20 to 30 minutes.

After simmering, add a pinch of salt to the liquid. Stir well to ensure the salt dissolves completely.

Gradually pour in 1 cup of whole milk while stirring continuously. Increase the heat to medium and bring the chai just to a boil.

Remove the saucepan from heat and carefully strain the chai into cups using a fine mesh strainer. Discard the spices and tea leaves.

Add sugar or honey to taste while the chai is still warm, stirring until it dissolves completely. Optionally, sprinkle crushed nuts on top.

Finally, serve your Kashmiri Pink Chai hot and invite family or friends to share in this delightful experience.