Kashmiri Pink Chai Noon Chai (Printer-Friendly)
A fragrant, creamy Kashmiri tea with a beautiful pink hue, delicately spiced and garnished with nuts and rose petals.
# What You'll Need:
→ Tea and Spices
01 - 4 cups cold water
02 - 2 tablespoons Kashmiri green tea leaves (or good quality green tea)
03 - 2-3 green cardamom pods, lightly crushed
04 - 1 small cinnamon stick
05 - 1 star anise (optional)
06 - 1/4 teaspoon baking soda
→ For Finishing
07 - 2 cups cold whole milk
08 - 2 tablespoons sugar (adjust to taste)
09 - 2 tablespoons chopped pistachios and/or almonds
10 - Pinch of salt
11 - Dried rose petals for garnish (optional)
# How to Make It:
01 - In a heavy-bottomed saucepan, combine cold water, Kashmiri green tea leaves, crushed cardamom pods, cinnamon stick, star anise (if using), and baking soda.
02 - Place the saucepan over medium heat and bring the mixture to a rolling boil.
03 - Reduce heat to low and simmer vigorously for 20-25 minutes, stirring frequently, until the liquid reduces by approximately half and turns a deep burgundy color.
04 - Add 1 cup of cold water to the reduced tea. Using a ladle, vigorously aerate by repeatedly scooping and pouring the liquid back into the pot, or use a whisk to create froth. Continue for 5-6 minutes until the signature pink hue develops.
05 - Stir in a pinch of salt to enhance the flavor profile.
06 - Slowly pour in the cold milk while stirring continuously. Simmer gently for another 10-15 minutes until the tea transforms into a beautiful blush-pink color.
07 - Strain the tea through a fine mesh strainer into serving cups. Add sugar to taste and stir until dissolved.
08 - Garnish each cup with chopped pistachios, almonds, and dried rose petals if desired. Serve piping hot alongside bread or biscuits.
# Expert Advice:
01 -
- The color is entirely natural and comes from aeration and a pinch of baking soda, which feels like kitchen magic.
- It is warming without being heavy, and the delicate spice from cardamom and cinnamon makes it perfect for slow mornings.
02 -
- The pink color will not appear until you add milk and simmer so do not panic during the burgundy stage.
- Skipping or shortening the aeration step is the most common reason the final color looks dull instead of vibrant.
03 -
- Use a heavy bottomed saucepan because the long simmer will scorch easily in a thin pot and that bitterness cannot be fixed.
- The more vigorously you aerate the deeper and more consistent the pink color will be so treat those five minutes like a workout.