Boil 4 cups of fresh, filtered water in a medium saucepan over medium-high heat. Once boiling, add 2 tablespoons of Kashmiri green tea and boil for about 5 minutes, observing the color change.

Stir in ½ teaspoon of baking soda into the boiling mixture. Continue boiling for another 2 minutes as the tea takes on a deep red hue.

Add 1 star anise, crushed cardamom pods, and a cinnamon stick to the boiling mixture. Allow these spices to infuse for an additional minute.

Reduce heat to low and let the chai simmer for 20 to 30 minutes, stirring occasionally until it reduces to half its original volume.

Stir in ¼ teaspoon of salt to enhance flavor depth and mix until dissolved.

Add 2 cups of whole milk to the mixture, bringing it back to a gentle boil while stirring continuously.

Once it turns pink, remove from heat and strain the spices using a fine mesh strainer for a smooth texture.

Sweeten to taste with sugar or honey and garnish with crushed almonds or pistachios. Serve hot in clear glasses.