Steps
- Divide 480ml of water equally. Chill half with ice. Bring the other half to a boil in a saucepan with 6 teaspoons of Kashmiri green tea leaves, 2 star anise, and 6 green cardamom pods.
- Stir in ⅛ heaped teaspoon of baking soda. Boil over high heat for 5-6 minutes, occasionally scooping and pouring the tea back with a ladle, until the foam turns deep pink and little water remains.
- Discard the ice and add the chilled water before the leaves stick. Add 240ml of whole milk, 120ml of half-and-half, ¼ teaspoon of kosher salt, and 6 teaspoons of cane sugar.
- Bring just to a light boil, remove from the heat, and strain into cups.