Start by bringing 4 cups of filtered water to a rolling boil in a medium saucepan over medium-high heat. Once boiling, add 2 tablespoons of Kashmiri green tea. Let it simmer vigorously for 5 minutes.

After 5 minutes, carefully stir in ½ teaspoon of baking soda. Continue boiling for an additional 2 minutes.

Now, add 1 star anise, 4 crushed cardamom pods, and a cinnamon stick to the boiling tea mixture. Boil for just 1 minute more.

Lower the heat and let the mixture simmer gently for 20 to 30 minutes, reducing the volume by half.

Stir in ¼ teaspoon of salt and gradually pour in 2 cups of whole milk while increasing the heat back to medium.

Bring the chai to a gentle boil while continuously stirring, achieving a light, blush color.

Once the chai has reached the desired pink shade, remove from heat and strain into cups.

Sweeten to taste with sugar or honey and garnish with crushed nuts as desired.