Kashmiri Chai, also known as Noon Chai or Pink Tea, is a traditional tea from the Kashmir region, known for its beautiful pink hue, rich flavor, and creamy texture. I love sipping this tea during the colder months or whenever I want something cozy and a little indulgent. It’s not just a drink — it’s an experience that brings warmth, comfort, and a touch of elegance to any moment.
Why You’ll Love This Recipe
I love Kashmiri Chai for its unique taste — slightly salty, subtly spiced, and creamy with just the right hint of floral notes. The process of making it is calming and meditative, and watching the tea change color feels magical every time. It’s not overly sweet like regular chai, and I enjoy pairing it with nuts or savory snacks. It’s a beautiful drink to serve during festive gatherings, or when I want to slow down and treat myself to something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Green tea leaves (Kashmiri green tea or gunpowder tea)
- Cold water
- Baking soda (for color and slight alkalinity)
- Whole milk or a mix of milk and half-and-half
- Salt (traditional) or sugar (optional, for a sweeter version)
- Ground cardamom
- Crushed almonds and pistachios (for garnish)
- Rose water or crushed dried rose petals (optional, for aroma and decoration)
Directions
- I begin by boiling the green tea leaves in a few cups of cold water with a pinch of baking soda.
- I let it simmer for 30–40 minutes, reducing and concentrating the mixture. The baking soda helps give the tea its signature pink hue as it reacts with the chlorophyll in the leaves.
- Once reduced, I vigorously aerate the tea by pouring it back and forth between two containers for a few minutes. This step is key for color and texture.
- I add cold water or ice to shock the tea and set the color.
- I pour in milk and bring the mixture to a gentle boil until the pink shade deepens and the tea becomes creamy.
- I add a pinch of salt (or sugar, if I’m in the mood for a sweet version) and ground cardamom.
- I strain the tea into cups and top each one with crushed pistachios, almonds, and rose petals if I’m feeling fancy.
Servings and timing
This recipe makes about 4 servings. It takes around 10 minutes to prep and 40–45 minutes to cook, as the slow brewing process is key to achieving the right flavor and color. It’s not a quick tea — but it’s worth every minute.
Variations
Sometimes I go for a sweet version with sugar instead of salt, especially when I’m serving it alongside desserts. I’ve also tried using oat milk or almond milk, and while it changes the texture slightly, the flavor still holds up. For a richer taste, I add a splash of cream or half-and-half. I even infuse it with star anise or cinnamon occasionally for added depth.
Storage/Reheating
If I have leftover Kashmiri Chai, I store it in the fridge for up to 2 days. To reheat, I warm it slowly on the stove while stirring gently — that helps preserve its texture and flavor. I avoid microwaving, as it can affect the smoothness and the delicate spice notes.
FAQs
What makes Kashmiri Chai pink?
The pink color comes from a chemical reaction between the green tea, baking soda, and the aeration process. It deepens when I add milk and simmer.
Can I use regular black tea instead?
No, for authentic flavor and color, I always use green tea — ideally Kashmiri green tea or gunpowder green tea.
Is it supposed to be salty?
Traditionally, yes. Kashmiri Chai is usually made with a pinch of salt, but I sometimes sweeten it if I prefer a dessert-like version.
Can I make it in advance?
Yes, I often prepare the concentrated tea base ahead of time and add milk just before serving for convenience.
Is Kashmiri Chai caffeinated?
Yes, it contains caffeine from the green tea leaves, but the effect is gentler than black tea or coffee.
Conclusion
Kashmiri Chai is a beautiful, calming drink that I turn to when I want something warm, elegant, and a little different. It’s not your typical cup of tea — it’s an experience rooted in tradition, made with care, and served with love. Whether I enjoy it sweet or salty, with nuts or roses, it always brings a sense of peace and luxury to my day.
PrintKashmiri Chai
Kashmiri Chai, also known as Noon Chai or Pink Tea, is a traditional tea from Kashmir made with green tea leaves, baking soda, milk, and spices. Its creamy texture, subtle spice, and signature pink hue make it a unique and soothing beverage perfect for cozy moments.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Beverage
- Method: Simmering
- Cuisine: Kashmiri
- Diet: Halal
Ingredients
- 2 tbsp Kashmiri green tea leaves or gunpowder tea
- 3 cups cold water
- 1/4 tsp baking soda
- 2 cups whole milk or half-and-half
- 1/4 tsp salt or 1–2 tsp sugar (to taste)
- 1/2 tsp ground cardamom
- 2 tbsp crushed pistachios and almonds (for garnish)
- 1/2 tsp rose water or crushed dried rose petals (optional)
Instructions
- Boil green tea leaves in 3 cups of cold water with baking soda for 30–40 minutes, allowing it to reduce and concentrate.
- Aerate the mixture by pouring it back and forth between two containers for a few minutes to develop color and texture.
- Shock the tea by adding 1 cup of ice or cold water to help set the pink hue.
- Add milk and bring the mixture to a gentle boil, simmering until a rich pink color appears and the tea becomes creamy.
- Stir in salt or sugar and ground cardamom.
- Strain the tea into cups and garnish with crushed nuts and optional rose petals or rose water.
Notes
- Use Kashmiri or gunpowder green tea for authentic color and flavor.
- Aerating the tea is crucial for developing its signature pink hue.
- Sweeten or salt the tea based on preference — both are traditional in different contexts.
- Add a splash of cream or half-and-half for a richer texture.
- Store the tea base without milk for convenience and add milk before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
