Description
Kashmiri Pink Chai, also known as Noon Tea, is a traditional spiced tea from Kashmir renowned for its unique pink color and rich flavor. Made by brewing green tea with baking soda, aromatic spices, and whole milk, this comforting beverage is sweetened to taste and often garnished with crushed nuts. Perfect for cozy mornings or chilly afternoons, this tea offers a fragrant, soothing experience with a beautiful hue.
Ingredients
Scale
Tea Base
- 4 cups water
- 2 tbsp Kashmiri green tea
- 1/2 tsp baking soda
Spices
- 1-2 star anise
- 2 crushed cardamom pods
- 1 cinnamon stick
Other Ingredients
- 1/4 tsp salt
- 2 cups whole milk
- Sugar or honey to taste
- Optional: Crushed nuts for garnish
Instructions
- Boil Water and Brew Tea: Start by boiling 4 cups of water in a saucepan. Once boiling, add the 2 tablespoons of Kashmiri green tea leaves and let it boil together for 5 minutes to extract the tea’s flavors.
- Add Baking Soda: Stir in 1/2 teaspoon of baking soda into the boiling tea. Continue boiling for an additional 2 minutes. This step will change the tea’s color to a deep red, a crucial feature in making pink tea.
- Add Spices: Add 1-2 star anise, 2 crushed cardamom pods, and 1 cinnamon stick to the tea. Boil them together for another minute to infuse rich, warm flavors.
- Simmer to Reduce: Reduce the heat to low and let the mixture simmer gently for 20 to 30 minutes. This slow simmering helps the flavors concentrate and reduces the liquid by about half.
- Mix Salt and Add Milk: Stir in 1/4 teaspoon of salt. Gradually pour in 2 cups of whole milk, stirring constantly to avoid curdling. Bring the tea back to a boil while continuing to stir, and watch as the tea transforms into its signature beautiful pink color.
- Strain the Tea: Remove the saucepan from heat and strain the tea into cups, filtering out the spent tea leaves and spices for a smooth drink.
- Sweeten and Garnish: Sweeten the tea to your liking using sugar or honey. Optionally, sprinkle crushed nuts on top as a garnish and serve the tea hot for an authentic Kashmiri experience.
Notes
- The baking soda is vital to turning the tea pink as it alters the pH and interacts with the tea tannins.
- Use whole milk for the richest and creamiest flavor; low-fat milk may not produce the same color or texture.
- Simmering the tea for longer deepens the flavor but do not let it boil dry.
- Adjust sweetness according to preference; traditional recipes often use honey for a natural touch.
- Crushed nuts like almonds or pistachios add a pleasant crunch and visual appeal if garnished.
