Kashmiri Pink Chai Noon Tea (Print-Friendly Version)
Authentic Kashmiri Pink Chai offers creamy texture, vibrant color, and rich spice for a cultural tea experience.
# What You’ll Need to Make This:
→ Base
01 -
1 litre water
02 -
2 tablespoons Kashmiri or Himalayan green tea leaves
03 -
0.5 teaspoon baking soda
04 -
1 to 2 star anise
05 -
2 cardamom pods, crushed
06 -
1 cinnamon stick
07 -
0.25 teaspoon salt
→ To Finish
08 -
500 millilitres whole milk
09 -
Sugar or honey, to taste
10 -
Crushed nuts such as almonds or pistachios, for garnish (optional)
# How to Prepare:
01 -
Bring the water to a vigorous boil in a large saucepan. Once boiling, add the green tea leaves and allow to boil for 5 minutes.
02 -
Stir in the baking soda. The solution will turn a deep reddish colour. Continue boiling the mixture for 2 more minutes.
03 -
Introduce the star anise, crushed cardamom pods, and cinnamon stick. Boil for an additional 1 minute to extract the spice aromas.
04 -
Lower the heat and simmer the tea, uncovered, for 20 to 30 minutes until the liquid reduces by half, intensifying colour and flavour.
05 -
Add the salt and stir well to dissolve.
06 -
Pour in the whole milk. Raise the heat and bring the mixture to a gentle boil, stirring constantly to prevent the milk from scorching. As it boils, the tea will develop its characteristic pink hue.
07 -
Once a vibrant pink colour is achieved, remove from heat. Strain the chai into cups to separate the spices and tea leaves.
08 -
Sweeten each serving with sugar or honey according to preference. Garnish with a sprinkle of crushed almonds or pistachios, if desired. Serve immediately while hot.
# Extra Tips:
01 -
Continuous stirring after adding milk is essential to prevent scorching and to develop optimal flavour and colour.