Kashmiri Pink Tea Recipe (Authentic Noon Chai)
A quick and authentic Kashmiri Pink Tea Recipe made in 20 minutes. Creamy, aromatic, and perfectly rosy noon chai that tastes like tradition.
Equipment
- Medium saucepan
- Fine mesh strainer
- Ladle for aerating
- Measuring spoons
- Mug for serving
Ingredients
Ice Water
- 1 cup room-temperature water
- 2 to 3 ice cubes
For Kashmiri Pink Tea
- 1 cup water
- 2 tablespoons Kashmiri chai leaves or a mild non-bitter green tea
- 2 star anise
- 6 to 8 green cardamom pods
- 2 whole cloves optional
- 1 small cinnamon stick optional
- 1/8 teaspoon baking soda slightly heaped
- 1 cup whole milk
- 1/2 cup half & half
- 1/4 teaspoon kosher salt optional or adjust to taste
- 2 to 2.5 tablespoons sweetener of choice cane sugar, brown sugar, or date syrup
Garnish (Optional)
- 1/2 tablespoon raw almonds crushed
- 1/2 tablespoon pistachios crushed
Instructions
Prepare Ice Water
- Stir room-temperature water with ice cubes and set aside.
Boil the Tea Leaves and Spices
- Add water, Kashmiri chai leaves, cardamom, star anise, cloves and cinnamon to a saucepan. Bring to a boil over high heat.
Add Baking Soda
- Once boiling, add baking soda. It will fizz. Continue boiling 5–6 minutes while ladling the liquid to aerate and deepen the color to burgundy.
Cold Water Shock
- When liquid reduces significantly, add the prepared melted-ice water (discard unmelted cubes). Aerate again to intensify color.
Add Milk, Salt, and Sweetener
- Pour in whole milk and half & half. Add salt and sweetener. Bring to a light boil only once, then turn off heat to protect the pink hue.
Strain and Serve
- Strain into serving mugs and garnish with crushed raw almonds and pistachios.
Notes
For deeper pink color, use quality green tea leaves and aerate well
Avoid over-boiling after adding milk
Add more half & half for a richer texture
Sweetness can be adjusted to personal preference