Kashmiri Pink Chai Noon Tea

Kashmiri Pink Chai is a captivating beverage known for its rosy hue and creamy, spiced flavor. This tea is a ritual in many Kashmiri homes and always draws a wow when you unveil that stunning pink color. If you love cozy drinks or want to bring a touch of tradition to your table, you have to try this.

I was amazed the first time I got that perfect pink shade after simmering the tea my whole family gathered around the stove to watch and now we make it every winter when we want something truly special

Ingredients

• Water: The base that steeps the tea and draws out all those bold flavors Use filtered water if your tap water tastes strong
• Kashmiri or Himalayan green tea: These teas are uniquely suited to this recipe Seek out leaves labeled Kashmiri or Himalayan if you can for authentic taste otherwise any good quality green tea will work
• Baking soda: This is what transforms the color of the tea to that signature rosy tint Be sure it is fresh for best results
• Star anise: Adds a gentle licorice note Look for whole pods that are brightly fragrant
• Cardamom pods: Crushed to release their aromatic flavor Always use green cardamom not the black ones for this recipe
• Cinnamon stick: Brings warmth and depth Try to use true Ceylon cinnamon for a milder sweet flavor
• Salt: Enhances the tea’s complexity and balances the sweetness Use a fine salt so it dissolves quickly
• Whole milk: The key to a rich creamy drink Whole milk works best for texture but you can experiment with other kinds
• Sugar or honey: Lets you control the sweetness to your taste Choose natural honey or fine granulated sugar for easy dissolving
• Crushed nuts (almonds or pistachios): Optional but beautiful for a traditional garnish Pick raw or lightly toasted nuts with no added salt

Step-by-Step Instructions

Boil the Water:

Bring four cups of water to a strong boil in a medium saucepan Use a sturdy pan to prevent boiling over

Steep the Green Tea:

Add two tablespoons of green tea leaves to the boiling water and let it boil vigorously for at least five minutes The tea should deepen in color

Add Baking Soda for Color:

Stir in half a teaspoon of baking soda to the pot The mixture will immediately foam and turn a dramatic deep red Let it boil another two minutes whisking or stirring so nothing sticks to the sides

Spice it Up:

Add the star anise two crushed cardamom pods and the cinnamon stick Boil for one more minute so the spices release their oils

Simmer for Intensity:

Turn down the heat and simmer the strong tea for twenty to thirty minutes The tea will reduce to half its original volume Concentrating the flavor is essential here

Season:

Pour in one quarter teaspoon salt and give it a thorough stir Salt opens up the flavor and sets a savory base for the coming sweetness

Create the Pink Magic with Milk:

Add two cups of whole milk to the simmered concentrate Raise the heat again and let the mixture come to a steady boil As it boils and you stir you will watch the color transform to pink Keep a close eye and stir frequently to prevent the milk from scorching

Strain and Serve:

When the chai has turned a lovely pink and everything is steaming hot remove from heat and strain the mixture into cups Use a fine mesh strainer to remove all tea leaves and spices

Sweeten and Garnish:

Sweeten with sugar or honey to taste Stir well until dissolved If you like top your chai with a handful of crushed almonds or pistachios

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My favorite ingredient is the green cardamom which lends a floral lift to the entire drink I have fond memories of making this with my aunt in her kitchen both of us peeking over the rim of the pot waiting for the pink transformation

Storage Tips

Leftover pink chai can be stored in an airtight container in the fridge for up to two days Reheat gently on the stovetop and whisk to restore the frothy texture Avoid boiling after adding the milk on reheating or the color can dull

Ingredient Substitutions

If you cannot find Kashmiri green tea try any good whole leaf green tea The flavor will shift but you will still get excellent results For a dairy free version use an unflavored rich plant milk like oat or cashew milk though the texture may not be as silky

Serving Suggestions

Serve Kashmiri Pink Chai in clear glasses to show off the color It pairs beautifully with buttery biscuits or lightly sweet breads For a festive touch sprinkle with edible rose petals and more nuts

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A Sip of Tradition

Pink Chai or Noon Chai is rooted in Kashmiri culture where the unique color is a showstopper at weddings and tea gatherings Preparing it is as much about patience as it is about ingredients The pink color is a badge of a well crafted brew

Recipe FAQs

→ What creates the pink color in Kashmiri Pink Chai?

The unique pink hue develops by brewing green tea with baking soda, which reacts and changes color. The addition of milk brings out the striking pink shade.

→ Can I use regular green tea?

Traditional Kashmiri or Himalayan green tea is best, but any good-quality green tea will work. Just note the flavor and color might vary slightly.

→ Why is salt added to Noon Tea?

A pinch of salt balances the flavors, giving Noon Tea its characteristic savory note and highlighting the spices and creaminess.

→ Which spices are essential?

Cardamom and cinnamon are key, often paired with star anise for depth. You can adjust the blend to taste for a personalized flavor profile.

→ How should Kashmiri Pink Chai be served?

This beverage is best enjoyed hot, traditionally served in cups and sometimes garnished with crushed nuts like almonds or pistachios.

→ Can I sweeten Pink Chai to taste?

Yes, sweetening with sugar or honey is common and can be adjusted to personal preference for balance.