Description
Kashmiri Pink Chai, also known as Noon Chai, is a traditional tea from Kashmir with a distinct pink color and a creamy, salty flavor, often enjoyed during winters or special occasions.
Ingredients
Units
Scale
- 2 tablespoons Kashmiri green tea leaves
- 2 cups water
- 1/4 teaspoon baking soda
- 2 cups cold water
- 2 cups milk
- Salt to taste (typically 1/4 to 1/2 teaspoon)
- 1/2 teaspoon crushed cardamom (optional)
- Chopped almonds or pistachios for garnish (optional)
Instructions
- Boil 2 cups of water with the Kashmiri green tea leaves and baking soda on medium heat.
- Stir continuously and let it simmer for about 10-15 minutes until it reduces to half and turns a deep red color.
- Add 2 cups of cold water and continue to stir vigorously for another 5-10 minutes to aerate the tea, enhancing the color.
- Pour in the milk and bring it to a gentle boil.
- Add salt and optional cardamom. Simmer for another 5 minutes.
- Strain the tea into cups and garnish with chopped nuts if desired.
- Serve hot.
Notes
- The pink color develops due to the reaction between the green tea, baking soda, and the aeration process.
- Do not substitute with regular green tea – Kashmiri green tea is essential for the color and flavor.
- For a slightly sweet version, a pinch of sugar can be added, though traditional versions are salty.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 4g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
