Kashmiri Pink Chai (Noon Tea) Recipe
Kashmiri Pink Chai (Noon Tea) is one of those rare, enchanting drinks that capture both the eyes and the palate—a creamy, gently spiced tea with a delicate rose-pink hue that’s as warming as it is beautiful. Served across Kashmir during chilly winters and festive gatherings, this elegant beverage brings together the sophistication of green tea, the delicate aroma of cardamom and star anise, and the striking pink color that makes it absolutely irresistible. Whether you crave something soothing in the afternoon or a lovely centerpiece for a tea party, Kashmiri Pink Chai (Noon Tea) delivers on every front.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Kashmiri Pink Chai (Noon Tea) lies in its simplicity and the thoughtful use of just a few essential ingredients. Each one is carefully chosen for its contribution—some add depth and warmth, while others create that signature pink color or aromatic complexity.
- Water: This is the base of the tea, allowing all the flavors to infuse together.
- Kashmiri/Himalayan green tea (or other green tea): The key to the chai’s flavor and distinctive taste; use loose leaves for best results.
- Baking soda: The secret star—just a touch helps turn the tea bright red during brewing and then gives it that signature blush-pink color when milk is added.
- Star anise: A little goes a long way, lending subtle notes of licorice and warmth to the tea.
- Cardamom pods (crushed): These release a fresh, aromatic flavor and elevate the tea’s fragrance.
- Cinnamon stick: Adds a hint of cozy, mellow spice that beautifully rounds out the chai.
- Salt: A tiny sprinkle brings out the flavors and is traditional—don’t skip it!
- Whole milk: For creamy texture and that stunning pink finish; full-fat milk is best for richness.
- Sugar or honey: Sweeten the tea to your liking; either blends perfectly with the spices and milk.
- Crushed nuts (e.g. almonds, optional): An elegant garnish that adds crunch and a hint of nuttiness.
How to Make Kashmiri Pink Chai (Noon Tea)
Step 1: Boil the Tea Leaves
Begin by pouring 4 cups of water into a medium saucepan and bringing it to a rolling boil. Add the green tea leaves and let them bubble away for about 5 minutes, releasing their flavor and starting to tint the water a golden green.
Step 2: Add Baking Soda
Now comes the science moment—sprinkle half a teaspoon of baking soda into the pot. The liquid will fizz and turn a reddish tone. Stir gently and let it boil for another 2 minutes; this is where the foundation of your signature pink color begins.
Step 3: Infuse With Spices
Drop in the star anise, crushed cardamom pods, and cinnamon stick. Let these simmer with the tea for an additional minute, allowing their spice and fragrance to seep into the liquid, layering flavor with every second.
Step 4: Simmer and Reduce
Lower the heat and allow the tea to gently simmer for 20 to 30 minutes, giving it plenty of time to reduce in volume and intensify in both taste and color. This slow cook is the secret to deep and balanced flavor.
Step 5: Season With Salt
Stir in a quarter teaspoon of salt—just enough to coax out the full complexity of the spices and create that authentic Kashmiri Pink Chai (Noon Tea) taste. Mix well so the salt disperses evenly.
Step 6: Add Milk and Bring to Boil
Pour in 2 cups of whole milk and increase the heat. Stir constantly to prevent the milk from scorching or sticking to the pan. As the tea heats and the chemistry unfolds, you’ll notice the blush-pink color deepening right before your eyes!
Step 7: Strain and Serve
Once the tea boasts a beautiful pink hue, remove it from the heat. Pour it through a fine strainer into cups, discarding the spices and leaves. Take a moment to admire that stunning color—it’s your reward for slow-simmered care.
Step 8: Sweeten and Garnish
Now’s the time to sweeten your tea to taste with sugar or honey, then sprinkle each cup with crushed nuts if you wish. The nuts add both beauty and a delightful contrast in texture.
How to Serve Kashmiri Pink Chai (Noon Tea)
Garnishes
A proper cup of Kashmiri Pink Chai (Noon Tea) deserves a splendid finishing touch. Sprinkle a pinch of chopped pistachios or almonds on each serving, or even a few dried rose petals if you have them, for subtle crunch, color, and a truly regal flourish.
Side Dishes
This tea pairs beautifully with delicate tea snacks—think saffron-infused biscuits, bakarkhani bread, or flaky pastries. On colder days, enjoy it with crisp pakoras or warm, buttery naan, letting the creamy, spiced tea complement every bite.
Creative Ways to Present
For an elevated experience, serve Kashmiri Pink Chai (Noon Tea) in glass tea cups to showcase the pink color, and place on a tray lined with fresh rose petals or crushed nuts. At gatherings, offer a “build-your-own garnish” bar so guests can customize their cups with different nuts, spices, or sweeteners.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Kashmiri Pink Chai (Noon Tea), let it cool to room temperature, then store it in an airtight container in the refrigerator. It will stay fresh and retain its lovely flavor for up to two days—just remember to give it a good stir before serving again.
Freezing
Freezing isn’t recommended for this tea, as the milk can separate and the spices lose their vibrancy, but if you must, pour the cooled chai into a freezer-safe container, leaving a little space for expansion. When you defrost, be prepared for a gentle stir and perhaps a fresh splash of milk to restore its creaminess.
Reheating
To reheat, pour the desired amount into a saucepan and warm it gently on the stovetop over low heat. Avoid microwaving, which can cause the milk to froth excessively or split—stovetop reheating helps preserve that smooth, silky texture and gorgeous pink color.
FAQs
Why does Kashmiri Pink Chai (Noon Tea) turn pink?
The trick is in the reaction between the baking soda and green tea during boiling. When you add milk afterward, the colors combine to create that unique pink hue—absolutely essential to this beautiful beverage!
Can I use any type of green tea?
To get the most authentic flavor, traditional Kashmiri or Himalayan green tea is best, but you can use any high-quality loose-leaf green tea. Avoid tea bags, as they often lack the strength and aroma needed for a true Kashmiri Pink Chai (Noon Tea).
Is it necessary to add salt?
Yes! A pinch of salt is what transforms this from a basic sweet tea to the iconic Noon Chai, balancing and highlighting the spices in a way that’s both surprising and essential—don’t skip it!
What if my tea doesn’t turn pink?
Sometimes it takes practice. Make sure to use fresh green tea and enough baking soda. Also, the simmering and reduction steps are crucial; the longer you let the tea reduce before adding milk, the better your chances of that perfect blush tone.
Can I make Kashmiri Pink Chai (Noon Tea) vegan?
Absolutely! Swap out the whole milk for a creamy, unsweetened plant-based option like nut milk or oat milk. The flavor will be a bit different but still delicious, and you’ll get that signature pink color with a little trial and error.
Final Thoughts
If you’re ready to fall in love with both the taste and tradition, give this Kashmiri Pink Chai (Noon Tea) a spot in your kitchen repertoire. It’s a treat for the senses—perfect to share with friends, pair with your favorite treats, or simply enjoy as a heartwarming ritual all your own!
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Kashmiri Pink Chai (Noon Tea) Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Warm up with a delightful cup of Kashmiri Pink Chai, a traditional Himalayan tea infused with aromatic spices and a hint of sweetness. This tea not only comforts the soul but also delights the taste buds with its beautiful pink hue.
Ingredients
For the Chai:
- 4 cups Water
- 2 tbsp Kashmiri/Himalayan green tea (or other green tea)
- 1/2 tsp Baking soda
- 1–2 Star anise
- 2 Cardamom pods (crushed)
- 1 Cinnamon stick
- 1/4 tsp Salt
- 2 cups Whole milk
- Sugar or honey to taste
For Garnish:
- Crushed nuts (e.g. almonds) for garnish (optional)
Instructions
- Boil the Water and Tea: Bring the water to a boil in a saucepan, add the green tea, and boil for about 5 minutes.
- Add Baking Soda: Stir in 1/2 teaspoon of baking soda. The water will turn a deep red color. Continue boiling for another 2 minutes.
- Infuse Spices: Add the star anise, crushed cardamom pods, and cinnamon stick. Boil for an additional minute.
- Simmer the Tea: Reduce the heat and simmer the tea for 20-30 minutes until it reduces to about half its original volume, intensifying the flavor and color.
- Season the Chai: Stir in salt and mix well.
- Add Milk: Pour in the whole milk and bring the tea to a boil. Stir constantly to prevent burning.
- Turn Pink: As the milk boils, the tea will turn pink.
- Strain and Sweeten: Remove from heat, strain the chai into cups, and sweeten with sugar or honey. Garnish with crushed nuts if desired.
- Serve: Enjoy the warm and cozy flavor of Kashmiri Pink Chai!
Notes
- Adjust the sweetness according to your preference.
- Feel free to experiment with different nuts for garnishing.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Beverage
- Method: Boiling, Simmering
- Cuisine: Himalayan
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Kashmiri Pink Chai, Noon Tea, Himalayan tea, Pink tea, Chai recipe
