Description
Kashmiri Pink Chai, also known as Noon Tea, is a traditional salted tea from the Kashmir region, celebrated for its creamy texture, light spice, and signature blush-pink color. Made with green tea leaves, baking soda, milk, and a pinch of salt, it’s a comforting and culturally rich beverage perfect for winter mornings, festive gatherings, or sipping slowly with a warm blanket.
Ingredients
Units
Scale
- 2 cups water
- 1 tbsp Kashmiri green tea leaves (or regular green tea as substitute)
- 1/4 tsp baking soda
- 1/4 tsp salt (or to taste)
- 1–1.5 cups whole milk (or half milk and half cream for richer texture)
- 1/4 tsp crushed cardamom (optional)
- 1 tsp sugar (optional, traditionally it’s salty)
- Crushed pistachios or almonds for garnish (optional)
Instructions
- Boil the Tea Leaves: In a saucepan, add tea leaves and water. Bring to a boil and simmer for 10–15 minutes until the water reduces slightly.
- Add Baking Soda: Stir in baking soda and whisk or aerate vigorously (traditionally with a ladle) to help release the pink hue. The mixture should turn deep burgundy or reddish-brown.
- Shock with Cold Water: Add 1/4 cup cold water to help enhance color, whisk again.
- Add Milk & Simmer: Pour in the milk and bring to a gentle simmer. Stir in salt, sugar (if using), and cardamom. Simmer until desired consistency and pink color develops.
- Strain & Serve: Strain into cups. Garnish with crushed nuts if desired. Serve hot.
Notes
- The key to the pink color is whisking after adding baking soda and shocking with cold water.
- Use a ladle and aerate for at least 5–7 minutes for best results.
- Traditionally served salty, but you can add sugar or honey for a sweeter version.
- Pairs wonderfully with buttery cookies or savory snacks like samosas.
- Details
Nutrition
- Calories: 110
- Sugar: 4g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 18mg
