Begin by bringing 4 cups of fresh, filtered water to a rolling boil in a medium saucepan. Once boiling, add 2 tablespoons of Kashmiri green tea leaves, stirring briefly. Reduce the heat to medium-low and let the mixture simmer for about 5 minutes.

Next, carefully stir in ½ teaspoon of baking soda, which is essential for achieving the beautiful pink hue. Allow this mixture to boil for an additional 2 minutes.

Introduce 1 star anise, 4 crushed cardamom pods, and 1 cinnamon stick to the pot. Stir gently, then let the chai boil for one more minute.

Reduce the heat to low and cover the saucepan, allowing the chai to simmer for 20-30 minutes.

Once your chai has reduced, stir in ¼ teaspoon of Himalayan salt.

Add 1 cup of whole milk to the spiced tea mixture. Turn the heat back up to medium-low.

Finally, remove the pan from heat and taste your chai, sweetening it with sugar to your liking. Pour the steaming chai into cups.