If you’ve ever dreamed of a tea that’s not only comforting but also a visual delight, then this Kashmiri Pink Chai (Noon Tea) Recipe is exactly what you need. This enchanting brew, steeped in tradition, combines fragrant spices with a creamy pink hue that simply captivates the senses. Each sip feels like a warm hug from Kashmir’s serene valleys, with a delicate balance of floral and nutty flavors that make it utterly unforgettable. Trust me, once you try this recipe, Kashmiri Pink Chai will quickly become your new favorite tea ritual.
Ingredients You’ll Need
Making Kashmiri Pink Chai (Noon Tea) Recipe is a breeze with a handful of simple, thoughtfully chosen ingredients. Each plays a unique role: the green tea leaves provide an earthy depth, the baking soda highlights the signature pink color, and warming spices infuse the brew with an irresistible aroma.
- 4 cups water: The perfect base that allows all the flavors to bloom as they mingle together.
- 2 tablespoons Kashmiri or Himalayan green tea leaves: These native tea leaves bring a distinctive taste that is essential to authentic noon tea.
- ½ teaspoon baking soda: A little magic powder that shifts the color to that iconic pink and softens the tea’s bitterness.
- 1–2 star anise: Adds a subtle licorice note that warms the palate.
- 2 cardamom pods, crushed: Burst of citrusy sweetness that elevates every sip.
- 1 cinnamon stick: Grounds the flavors with gentle spice and comforting warmth.
- ¼ teaspoon salt: Balances the sweetness and enhances the overall depth of flavor.
- 2 cups whole milk: Creamy richness that transforms the tea into a luscious pink cup of joy.
- Sugar or honey, to taste: Sweetness adjusted to your preference for a perfectly rounded taste.
- Crushed pistachios or almonds, for garnish (optional): Adds a lovely crunch and nutty finish that’s totally worth it.
How to Make Kashmiri Pink Chai (Noon Tea) Recipe
Step 1: Boil the Tea Leaves
Begin by bringing 4 cups of water to a vigorous boil in a saucepan. Once boiling, add the Kashmiri or Himalayan green tea leaves. Allow them to boil for around 5 minutes, which lets the tea release its deep, earthy flavors. This step creates the foundational flavor that makes Kashmiri Pink Chai so unique.
Step 2: Add Baking Soda
Next, stir in the ½ teaspoon of baking soda. At first, it may look like just a fizz, but watch closely as the water gradually transforms into a brilliant reddish hue. This change is the signature visual cue of Kashmiri Pink Chai (Noon Tea) Recipe, and it’s vital for achieving that beautiful pink color later on. Let it boil for an additional 2 minutes to set the color fully.
Step 3: Add Spices
Time to pour in the star anise, crushed cardamom pods, and the cinnamon stick. These spices bring layers of fragrance and flavor, making the tea hypnotically aromatic. Boil everything together for another minute so the spices release their oils and essence into the tea.
Step 4: Simmer for Depth
Reduce the heat and let your tea simmer gently for 20 to 30 minutes. This patience is key because it allows all the flavors to deepen and the liquid to reduce slightly, intensifying the taste with every passing minute. This simmering step is what gives Kashmiri Pink Chai its complex, harmonious flavor that sets it apart.
Step 5: Add Salt and Milk
After the long simmer, stir in ¼ teaspoon of salt. It may seem unusual, but salt is an unsung hero here, balancing the sweetness and bringing out the spices in full force. Then, pour in 2 cups of whole milk and gently bring the mixture to a boil again while stirring. This is where the tea’s color truly transforms into that captivating pink you’ve been waiting for!
Step 6: Strain and Sweeten
Finally, strain the tea into cups to remove the leaves and spices. Sweeten with sugar or honey to your liking, and don’t forget to sprinkle crushed pistachios or almonds on top if you want that lovely nutty crunch and extra flair. Your Kashmiri Pink Chai (Noon Tea) Recipe is ready to be savored!
How to Serve Kashmiri Pink Chai (Noon Tea) Recipe
Garnishes
Garnishing is the ultimate finishing touch that enhances both the taste and presentation. Crushed pistachios or almonds not only add texture but also introduce a subtle nuttiness that complements the creamy tea beautifully. Some like to add a pinch of saffron threads for an extravagant golden sparkle and a fragrant twist.
Side Dishes
Kashmiri Pink Chai pairs wonderfully with simple, comforting snacks. Think warm walnut or almond cakes, light samosas, or crunchy namkeen mixtures. The mildly spiced, creamy tea balances salty or sweet accompaniments perfectly, making teatime feel like a small celebration.
Creative Ways to Present
For a fun spin, serve your Kashmiri Pink Chai in traditional ceramic cups or beautiful glass tumblers that showcase the pretty pink color. You could also serve it with a small plate of edible rose petals or cardamom pods beside the cup to engage all the senses. Add a cinnamon stick as a stirrer for an extra aromatic touch—it’s all about the experience!
Make Ahead and Storage
Storing Leftovers
If you have any leftover Kashmiri Pink Chai, store it in an airtight container in the refrigerator. It keeps well for up to 2 days. Before drinking, give it a good stir to recombine the milk and tea since they might separate slightly.
Freezing
Freezing this tea is not ideal because the texture and flavor of the milk can change after thawing. It’s best to enjoy Kashmiri Pink Chai fresh or refrigerated rather than frozen to maintain its creamy, aromatic qualities.
Reheating
To reheat, warm the tea gently on low heat or in a microwave-safe cup. Avoid boiling again, as high heat might curdle the milk and diminish the delicate flavors. Stir occasionally to keep the tea smooth and perfectly blended as you warm it.
FAQs
Can I use regular black tea instead of Kashmiri green tea leaves?
Using regular black tea will alter the flavor and color significantly. Kashmiri green tea leaves are unique in their earthiness and essential to achieving that distinctive pink hue in this recipe.
What exactly does baking soda do in this tea?
Baking soda changes the tea’s chemical properties, helping break down the pigments in green tea leaves, which causes the beautiful pink color to develop while softening the tea’s bitterness.
Is it possible to make this tea vegan?
Absolutely! Substitute whole milk with coconut, almond, or oat milk for a delicious vegan version. Keep in mind the color and texture may vary slightly, but the flavor will still be wonderful.
Why add salt to a sweet tea?
Salt enhances the tea’s natural flavors and balances the sweetness, ensuring the chai’s spices shine without being overwhelmed by sugar.
Can I skip the nuts for garnish?
Yes, the nuts are optional but highly recommended for added texture and flavor contrast. If allergies or preferences prevent it, the tea is still delicious on its own.
Final Thoughts
Making and sipping Kashmiri Pink Chai (Noon Tea) Recipe is like taking a little journey to the heart of Kashmir from your own kitchen. Its unique color, rich aromas, and warming spices create a tea experience that’s both comforting and elegant. I highly encourage you to try this recipe and embrace the joy that comes with each pink-hued sip. Trust me, once you do, it will become a cherished part of your teatime tradition!
Print
Delicious Recipe
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: Kashmiri
Description
Kashmiri Pink Chai, also known as Noon Chai, is a traditional tea from Kashmir characterized by its unique pink hue and aromatic spices. This comforting beverage is made by boiling green tea leaves with baking soda, spices, and milk, resulting in a creamy, flavorful drink perfect for chilly days or tea time.
Ingredients
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
Dairy and Sweetener
- 2 cups whole milk
- Sugar or honey, to taste
Garnish (Optional)
- Crushed pistachios or almonds
Instructions
- Boil the Tea Leaves: Bring 4 cups of water to a boil in a saucepan. Add the Kashmiri or Himalayan green tea leaves and boil for 5 minutes to release the tea’s flavors.
- Add Baking Soda: Stir in ½ teaspoon of baking soda. You will notice the water turning a reddish color. Continue boiling for an additional 2 minutes to help develop the tea’s characteristic hue.
- Add Spices: Add star anise, crushed cardamom pods, and cinnamon stick to the pot. Let the mixture boil for 1 more minute, infusing the tea with aromatic spices.
- Simmer: Reduce the heat to low and let the tea simmer for 20 to 30 minutes, allowing the flavors to deepen and the liquid to reduce slightly.
- Add Salt and Milk: Stir in ¼ teaspoon of salt. Add 2 cups of whole milk and bring the tea to a gentle boil while stirring continuously. The mixture should turn a beautiful pink color at this stage.
- Strain and Serve: Strain the tea into cups to remove the tea leaves and spices. Sweeten with sugar or honey to your preference. Garnish with crushed pistachios or almonds if desired, and serve warm.
Notes
- The baking soda is essential for developing the pink color, so do not skip it.
- Adjust the amount of milk depending on your preference for creaminess and color intensity.
- Simmering time can be adjusted to taste; longer simmering will deepen flavors.
- Use whole milk for the best creamy texture and authentic flavor.
- This tea pairs beautifully with light snacks or traditional Kashmiri breads.
