How Pakistani's Have Tea

All throughout Pakistan, we have variants in how to make tea. I am listing three below:

The Karachi Tea a.k.a Karak Chai

Boil water and put tea, boil awhile and lower the flame, add milk and sugar to make a nice skin brown shade.

Pour through the strainer and have it straight away.

Doodh Patti a.k.a Milkshake Chai

Boil milk on moderate temperature, let it reduce. You can reduce and make it half the size or less for an evaporated flavour. Add Chai and put lid on. Let it steep for a while. Add sugar and enjoy.

Kashmiri Chai a.k.a Pink Chai

• 1 tsp. Loose Tea 
• 4 Cardamom Pods (Choti Ilaichi) (bruised)
• 1 small Cinnamon Stick (Dal Cheeni) (broken upin half)
• A pinch of Saffron Threads (Zaffron) (this gives the tea the pink color.)
• 4 cups Water
• 2 tbsp. Almonds (Baadaam) (finely powdered)
• Honey (Shehed) (to taste)

Combine all of ingredients above except the honey and almonds in a saucepan. Bring to a boil on a medium flame. Reduce heat to a simmer and let it simmer for 5 minutes.
Add a teaspoon of almonds in the bottom of each cup for serving and pour the hot tea over. Sweeten with honey to taste before serving.