Winters are a perfect time to enjoy hot and warming drinks. Kashmiri kahwa is a traditional tea. It is a great drink to sip on winter days. Spices in kahwa are warming in nature and it tastes excellent. Kashmiri cuisine is known for its simplicity and richness of flavours. The use of spices makes it easily digestible and gives complexity of flavours. During the freezing cold season in winters, Kashmiri people keep sipping this hot beverage frequently. The hot beverage keeps the body warm and spices keep up their immunity levels high. In our home, I make it quite frequently. I first tested it on a short duration work trip of my husband to Kashmir where we also accompanied him. It became our to go drink in our next posting at Shillong where we had cold weather most of the time of year.
Ingredients For Kahwa
To serve: These are optional ingredients but add a lot of taste to this tea drink. You can use them or skip as per your choice. Slivers of almonds or pistachio are added as garnish and texture. See recipe card for quantities.
How to make kahwa or kahwah at home?
Traditionally in Kashmiri homes, kahwa is made in a kettle like vessel known as a samovar. Samovar is a copper kettle that has a compartment for coal which keeps it hot as well. In the water compartment, Kashmiri tea and other spices are added to it.
Instructions
I am sharing with you the method by which you can make it in the saucepan.
Substitutions
Tea: If you can’t find green tea you can use regular Kashmiri tea.Honey: You can substitute honey with either maple syrup or stevia. You can also use any other sweetener of your choice.
Recipe Notes
You can premix all the ingredients in the mentioned quantities and make a kahwa pre mix to use as required.
Top tip
After adding tea and spices immediately turn off the heat. Do not boil it too much otherwise it may turn bitter.
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