Kashmiri Pink Chai (Noon Tea) Recipe

Introduction

Kashmiri Pink Chai, also known as Noon Tea, is a fragrant and soothing beverage popular in Kashmir. This unique tea is known for its beautiful pink hue and aromatic blend of spices. It’s perfect for cozy mornings or relaxing afternoons.

Ingredients

• 4 cups water
• 2 tablespoons Kashmiri or Himalayan green tea leaves
• ½ teaspoon baking soda
• 1–2 star anise
• 2 cardamom pods, crushed
• 1 cinnamon stick
• ¼ teaspoon salt
• 2 cups whole milk
• Sugar or honey to taste
• Crushed nuts (pistachios or almonds) for garnish (optional)

Instructions

1. Step 1: In a saucepan, bring 4 cups of water to a boil. Add 2 tablespoons of Kashmiri green tea leaves and boil for 5 minutes.
2. Step 2: Stir in ½ teaspoon of baking soda. The water will turn a deep red color. Continue boiling for 2 more minutes.
3. Step 3: Add 1–2 star anise, 2 crushed cardamom pods, and 1 cinnamon stick. Boil for an additional minute.
4. Step 4: Reduce the heat and simmer for 20–30 minutes, allowing the tea to reduce and intensify in flavor.
5. Step 5: Stir in ¼ teaspoon of salt. Then add 2 cups of whole milk and bring to a gentle boil, stirring constantly. The tea will gradually turn pink.
6. Step 6: Strain the tea into cups to remove spices and leaves. Sweeten with sugar or honey to taste. Garnish with crushed nuts if desired and serve hot.

Tips & Variations

• Use full-fat whole milk for the creamiest texture and best color.
• Adjust the amount of baking soda carefully – too much can affect the flavor.
• Try adding a pinch of ground fennel or cloves for a slightly different spice profile.
• Serve with traditional Kashmiri bread or snacks for an authentic experience.

Storage

Allow the pink chai to cool to room temperature and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in a microwave, stirring occasionally. Avoid boiling again to preserve the delicate flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What gives Kashmiri Pink Chai its unique pink color?

The pink color comes from the reaction between the green tea leaves and baking soda during boiling, which changes the water to a deep red that turns pink when milk is added.

Can I use regular black tea instead of Kashmiri green tea leaves?

While you can try, regular black tea will not produce the same pink color or flavor. Kashmiri or Himalayan green tea leaves are key to authentic Noon Tea.

Kashmiri Pink Chai (Noon Tea) Recipe

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Kashmiri Pink Chai, also known as Noon Chai, is a traditional aromatic tea from Kashmir characterized by its unique pink color and rich, spiced flavor. Made with Kashmiri green tea leaves, milk, and warming spices like star anise, cardamom, and cinnamon, this tea is simmered slowly to develop its signature taste and served sweetened and garnished with crushed nuts for an authentic experience.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 cups 1x
• Category: Beverage
• Method: Stovetop
• Cuisine: Kashmiri
• Diet: Vegetarian

Ingredients

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Tea Base

• 4 cups water
• 2 tablespoons Kashmiri or Himalayan green tea leaves
• ½ teaspoon baking soda

Spices

• 1–2 star anise
• 2 cardamom pods, crushed
• 1 cinnamon stick
• ¼ teaspoon salt

Milk & Sweetener

• 2 cups whole milk
• Sugar or honey to taste

Garnish (Optional)

• Crushed nuts (pistachios or almonds)

Instructions

1. Boil the Tea Leaves: In a saucepan, bring 4 cups of water to a rolling boil. Add 2 tablespoons of Kashmiri green tea leaves and allow it to boil vigorously for 5 minutes to extract the tea’s rich flavors.
2. Add Baking Soda: Stir in ½ teaspoon of baking soda, which will cause the water to turn a deep reddish color. Continue boiling the tea for an additional 2 minutes to develop the unique color and slightly reduce the bitterness.
3. Add Spices: Add 1 to 2 star anise, 2 crushed cardamom pods, and 1 cinnamon stick to the boiling tea. Boil these spices with the tea for another minute to infuse their aromatic essence.
4. Simmer: Reduce the heat to low and let the tea simmer gently for 20 to 30 minutes. This slow simmering helps the tea to reduce and intensify its rich flavor profile.
5. Season and Add Milk: Stir in ¼ teaspoon of salt to balance the flavors. Then, add 2 cups of whole milk and bring the mixture to a gentle boil, stirring constantly to prevent scorching. As the tea heats, it will gradually turn into the signature pink color.
6. Strain and Serve: Strain the tea through a fine sieve into cups to remove tea leaves and spices. Sweeten the tea with sugar or honey according to your preference. Garnish with crushed pistachios or almonds if desired, and serve hot to enjoy this comforting, traditional Kashmiri beverage.

Notes

• Baking soda is essential to achieve the characteristic pink color and soften the tea’s bitterness.
• Simmering the tea for 20-30 minutes helps deepen the flavor and develop the tea’s unique taste.
• Adjust the sweetness level according to your preference; traditional Noon Chai can be slightly sweet or fully sweetened.
• Use whole milk for the best creamy texture and authentic flavor.
• Garnishing with crushed nuts adds a pleasant texture and enhances the visual appeal.
• This tea is best enjoyed fresh and hot.

Keywords: Kashmiri Pink Chai, Noon Tea, Kashmiri tea, Noon Chai recipe, pink tea, spiced tea, traditional Kashmiri beverage