In Kashmir, kahwa is more than a drink. It is served to guests, after meals and on cold winter evenings, traditionally brewed in a brass samovar. It is a light green tea infused with saffron and whole spices, finished with slivered almonds.
What gives kahwa its flavour
- Green tea: a light, clean base.
- Saffron: the golden colour and gentle floral aroma.
- Cardamom and cinnamon: warmth and sweetness.
- Cloves and rose petals: depth and fragrance.
- Almonds: a soft, nutty finish.
Kahwa recipe (2 cups)
You'll need
- 2 teaspoons Kashmiri Kahwa blend
- 500 ml water
- A few extra saffron strands (optional)
- Honey or sugar to taste
- 4–5 almonds, thinly sliced
Method
- Bring the water to a boil, then lower the heat.
- Add the kahwa blend and simmer gently for 2–3 minutes. Don't boil hard, or the green tea turns bitter.
- Switch off the heat, cover and let it rest for 2 minutes so the saffron releases its colour.
- Strain into cups and sweeten with honey or sugar.
- Top with sliced almonds and serve hot.
Serving ideas
- Serve after a rich meal, the way it is enjoyed in Kashmir.
- Offer it to guests in small cups as a welcome drink.
- Pack it in a flask for chilly mornings and winter travel.
Storage
Keep the blend in an airtight container away from light and moisture so the saffron and spices stay fragrant.
Bring Kashmir to your cup
Our Kashmiri Kahwa blends green tea with saffron, almonds, cinnamon, cloves, cardamom and rose petals.