1. Add milk and heavy cream to large heavy-duty sauce pan. Let come to a boil. Aerate it while it comes to a boil.

2. Allow to cook for 2-3 hours on medium low. Watch the video to get an idea of what it will look like. The cream will separate from the liquid. Then, scrape off and place into container. You will likely be able to do this 2-3 times. Each time will be 2-3 hours. I suggest reading a book or do some chores. Later, you make the tea base.

3. Start your tea by adding your water and green tea to pot and bring to a boil. You will want your baking soda ready. While your tea is boiling, make sure you have another pot of equal, actually greater size, so you can strain the tea into it. After that you will be using the two pots to toss the tea between. Watch the video.

4. Your tea as it boils will get a little foam on top, it’ll be white. But eventually, you want the tea to get a slight pink tint. Boil tea for 10 minutes.

5. Add your baking soda to the tea. Be ready to aerate quickly, you will get an exciting fizz. After a few minutes this is when you will get the pinkish bubbles. Once it gets pink, or slightly red, you will add your ice cubes to stop the process.

6. Your next step is straining the tea, and then aerating it. Don’t wear a white sweater. Put some workout music on. Strain the tea. Once strained, pour the tea back and forth to aerate between the two pots for about 10 minutes.

7. Now the fun part. You will add enough milk to get the beautiful pink color. It will magically turn pink. Warm up the chai as it will cool from adding the milk. Add your sugar to taste. Keep tasting until you like it.

8. Add your cardamom next.

9. Now time to serve. Take about 2 tablespoons of your Qaimaq (clotted cream).