Kashmiri Pink Chai
Cozy up with a cup of traditional Kashmiri Pink Chai—a creamy, spiced tea that’s as beautiful as it is comforting. Also known as Noon Chai or Kashmiri Tea, this vibrant Pink Tea is made with green tea leaves, baking soda, and warm spices, giving it its signature rosy hue and rich flavor. This Kashmiri Tea Recipe is perfect for chilly evenings, offering not just a soothing sip but also a dose of antioxidants and cozy vibes. Whether you're a chai lover or just discovering this gem, this Chai Recipe will quickly become your new favorite warm drink.
Ingredients
- 4 cups water
- 2 tablespoons green tea leaves preferably Kashmiri green tea
- 1/4 teaspoon baking soda essential for that signature pink hue
- 2 cardamom pods lightly crushed
- 1 cup whole milk or your preferred non-dairy milk
- 2 tablespoons sugar or to taste
- Chopped pistachios for garnish
Instructions
- Boil the Water: In a medium saucepan, bring 4 cups of water to a boil.
- Add Green Tea & Baking Soda: Stir in the tea leaves and baking soda. Lower the heat and let it simmer for 10–15 minutes. The mixture will reduce and take on a reddish tint—this is normal and necessary.
- Spice It Up: Add crushed cardamom and continue simmering for another few minutes.
- Aerate the Chai: Whisk the tea vigorously for about 5 minutes. This step helps develop the pink color and gives the tea a rich, frothy texture.
- Add the Milk: Slowly pour in your milk of choice and stir. Bring the tea back to a gentle boil.
- Sweeten: Add sugar to taste and mix well.
- Serve & Garnish: Pour into cups, top with chopped pistachios, and enjoy every creamy, spiced sip.
Notes
- Toast the Tea Leaves: Lightly toasting them before boiling can bring out even more flavor.
- Use a Fine Mesh Strainer: To remove loose leaves and cardamom bits before serving.
- Serve It Right: Traditional Kashmiri cups or glass mugs will add an authentic, beautiful touch.
- Leftovers? Store the base (without milk) for up to 3 days in the fridge and reheat with fresh milk.