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If you have ever wanted to drink a cloud, this Kashmiri Chai is as close as you can get. Also known as Noon Chai or Pink Tea, this traditional beverage from the Kashmir valley is famous for its stunning dusty rose color and rich, nutty flavor. Max calls it "pink velvet" because it has a luxurious, creamy texture that feels incredibly special. It is a labor of love that involves a fascinating bit of kitchen science, turning green tea leaves into a ruby-red concentrate that transforms into pastel pink when milk is added.
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Why You Will Love This Kashmiri Chai
This tea is an experience, not just a drink. Unlike a quick steep-and-go tea, Kashmiri Chai requires a process of boiling, reducing, and aerating that makes the kitchen smell like cardamom and star anise. The result is a savory-sweet, creamy beverage that is visually breathtaking. The addition of baking soda reacts with the chlorophyll in the tea to create that signature pink hue without a drop of food coloring. It is cozy, warming, and topped with crunchy nuts for a delightful finish.
How To Make Kashmiri Chai
To achieve the frothy, mauve-pink perfection seen in the photo, we have to "shock" the tea. We start by boiling special Kashmiri green tea leaves with spices and a pinch of baking soda. We boil this down until it is concentrated, then shock it with ice-cold water while vigorously ladling the tea to aerate it. This turns the liquid a deep burgundy. Finally, we simmer it with whole milk, turning it a beautiful soft pink, and garnish it with crushed pistachios.
Kashmiri Chai Ingredients
The Tea Base (The "Kehwa")
- 2 tablespoons Kashmiri green tea leaves (or good quality gunpowder green tea)
- ½ teaspoon baking soda (bicarbonate of soda) — Essential for the color!
- 3 cups water (room temperature)
- 2 cups ice-cold water (for the "shock")
- ½ teaspoon sea salt (traditional) or sugar to taste (for a sweet version)
The Aromatics
- 4–6 green cardamom pods (crushed slightly)
- 2 star anise
- 1 cinnamon stick
- 2 cloves
The Creamy Finish
- 2 cups whole milk (full fat creates the best color and texture)
- ½ cup heavy cream (optional, for extra richness)
- Chopped pistachios and almonds (for garnish)
Step by Step Method
Brew the Base
- In a saucepan, combine 3 cups of water, tea leaves, salt (or sugar), baking soda, cardamom, star anise, cinnamon, and cloves.
- Bring to a boil and let it cook on medium-high heat. Let the water reduce significantly—you want it to boil down until only about 1 cup of liquid remains. This takes about 20–25 minutes. The baking soda will make it foam, which is normal.
The Shock (The Science Part)
- Once reduced to a dark syrup, add the 2 cups of ice-cold water.
- Now, maximize the color by aerating the tea. Use a ladle to scoop up the hot liquid and pour it back into the pot from a height. Do this repeatedly for 5–10 minutes. This process, known as phainta, oxidizes the tea and turns the dark liquid into a deep burgundy red.
Make it Pink
- Pour in the milk (and cream, if using). Stir gently.
- Watch as the deep red liquid transforms into a beautiful creamy pink color.
- Simmer for another 5–7 minutes to heat the milk and marry the flavors.
Serve
- Strain the tea into cups to catch the leaves and whole spices.
- Garnish generously with crushed pistachios and a sprinkle of nuts or saffron to replicate that textured, frothy top.
Max’s Reaction: "It's pink! I thought it would taste like strawberries, but it tastes like warm spices and nuts. It's so cozy."
What Pairs Well With Kashmiri Chai
Traditionally, this tea is served with savory breads like Bakarkhani or butter puff biscuits. Because of its rich texture, it pairs beautifully with shortbread cookies or plain pound cake. If you are making the sweet version, it serves as a wonderful dessert replacement on a cold winter evening.
Kashmiri Chai Variations
Traditional Salty (Noon Chai)
- Skip the sugar entirely and stick to the ½ teaspoon of salt. This savory version is the authentic morning drink in Kashmir.
Sweet Dessert Tea
- For the wedding-style pink tea often served at events, omit the salt (or use just a pinch) and sweeten generously with sugar or condensed milk.
Quick "Cheat" Color
- If your tea leaves aren't fresh enough to turn pink naturally (it happens!), you can add a tiny drop of red food coloring. However, the baking soda method provides the authentic flavor profile.
Iced Pink Latte
- After making the strong pink milk tea, chill it in the fridge and serve over ice for a summer version.
Equipment
- Medium Saucepan
- Ladle (essential for aerating)
- Fine Mesh Strainer
- Cups for serving
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
You can make the tea base (the dark red liquid before adding milk) in a large batch and store it in the refrigerator for up to a week. When you want a cup, just mix the concentrate with milk and heat it up.
The "Phainta" Technique
Do not skip the ladling step! Pouring the tea from a height introduces air, which is crucial for developing the deep red color that eventually becomes pink. If you skip this, your tea might look muddy brown instead of pink.
Texture Note
The baking soda softens the water and alters the pH, but if you use too much, the tea can taste soapy. Stick to the ½ teaspoon measurement carefully.
Top Tips for Best Kashmiri Chai
Patience is the secret ingredient here. You really need to boil the initial water down until it is almost gone to get the concentration needed for the reaction. Also, use ice cold water for the second step—the temperature shock helps set the color. Finally, garnish immediately so the nuts float on the froth.
Kashmiri Chai Frequently Asked Questions
Why isn't my tea pink?
This usually means either the tea leaves weren't the right variety (you need Kashmiri or Gunpowder green tea), or you didn't boil the initial reduction long enough.
Can I use non-dairy milk?
Yes, almond milk or oat milk works, though the color might be slightly less vibrant than with dairy milk.
What does it taste like?
It does not taste like regular green tea. It is creamy, nutty, rich, and spiced. The baking soda gives it a distinct, savory undertone that is very unique.
A Cup of Comfort
This tea is magical to make and a delight to drink. It warms you up from the inside out. If you are looking for other cozy warm drinks to get you through the winter, try our French Hot Chocolate Recipe for a dark chocolate fix, or the fun Dirty Snowman Recipe for an adult twist. For a fruity take, the Strawberry Hot Chocolate is a sweet favorite.
Share your Kashmiri Chai! Tag us @HannahCooking with #KashmiriChai; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Kashmiri Chai recipe and let us know what twists or ingredients you used!
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Kashmiri Chai
Equipment
- 1 Saucepan (Medium)
- 1 Ladle (For aerating)
- 1 Strainer (Fine mesh)
Ingredients
- 2 tablespoon Kashmiri tea leaves - Or gunpowder green tea
- ½ teaspoon baking soda - Essential for color
- 3 cups water - Room temp, for boiling
- 2 cups ice water - For shocking
- 2 cups whole milk - Full fat
- 6 pods green cardamom - Crushed
- 2 whole star anise - Aromatic
- 1 stick cinnamon - Spice
- ½ teaspoon sea salt - Or sugar to taste
- 2 tablespoon pistachios - Chopped garnish
Instructions
- Boil 3 cups water, tea leaves, baking soda, and spices until reduced to 1 cup (approx 20 mins).
- Add 2 cups ice water. Aerate by ladling the tea up and down for 10 minutes until deep burgundy.
- Pour in milk and simmer for 5-7 minutes until the tea turns pink.
- Add salt (traditional) or sugar (sweet version) to taste.
- Strain into cups and garnish with crushed pistachios.
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