Description
Traditional Kashmiri Pink Chai, also known as Noon Chai, is a fragrant and creamy tea brewed with green tea leaves, aromatic spices, baking soda, and milk. This unique tea garners its distinctive pink color from the special reaction of baking soda with the tea leaves, and it offers a deliciously smooth texture balanced with sweet and subtly spiced notes. Perfect as a comforting hot beverage to enjoy any time of day.
Ingredients
Scale
Tea and Spices
- 2 cups water
- 2 tablespoons Kashmiri green tea leaves (or any loose leaf green tea)
- 1/2 teaspoon baking soda
- 3-4 whole cardamom pods, crushed
- 1 small cinnamon stick
- 1-2 cloves
- 1/4 teaspoon ground ginger (optional)
Milk and Sweeteners
- 1 1/2 cups whole milk (or more for creaminess)
- 2 tablespoons sugar (or to taste)
- A pinch of salt (optional)
Instructions
- Boil the tea leaves and spices: In a saucepan, combine water, Kashmiri green tea leaves, baking soda, crushed cardamom pods, cinnamon stick, cloves, and ground ginger if using. This forms the aromatic base for the pink chai.
- Simmer and extract color: Bring the mixture to a boil, then reduce heat to low and simmer for 5-7 minutes while stirring occasionally. During this time, the water will change color to a deep red or maroon, indicating the flavors are infusing.
- Strain the tea: Pour the tea through a fine mesh strainer or sieve into another pot to remove the leaves and spices, yielding a clear tea base.
- Return to heat: Place the strained tea back on the stove and gently bring it to a simmer again, preparing for milk addition.
- Add milk and bring to boil: Stir in the whole milk and heat the mixture until it reaches a boil over medium heat, mixing frequently to avoid scorching.
- Stir regularly: Continue stirring occasionally to prevent the milk from burning at the bottom of the pan.
- Add sugar and salt: Mix in sugar to taste and add a pinch of salt if desired, stirring until fully dissolved to balance flavors.
- Form the pink hue: Once boiling and well combined, remove the chai from heat. The milk reacting with baking soda and tea leaves results in the characteristic creamy pink color of this traditional tea.
- Serve hot: Pour the Kashmiri Pink Chai into cups and serve immediately. Optionally, garnish with crushed pistachios or almonds to add texture and a nutty aroma.
Notes
- Kashmiri green tea leaves are essential for the authentic flavor and pink color; if unavailable, use good quality loose green tea though color may vary.
- Baking soda is critical to create the distinctive pink hue — do not skip this ingredient.
- You can adjust the amount of milk and sugar according to your creaminess and sweetness preferences.
- Garnishing with nuts like pistachios or almonds adds a lovely texture and looks beautiful.
- Serve the tea fresh and hot for the best experience; the pink color intensifies when freshly made.
