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Kashmiri Chai
Pink Tea
Kashmiri Chai, also known as Pink Tea or Noon Chai, is a traditional Pakistani tea made with green tea leaves, milk, and a unique blend of spices. It's known for its distinctive pink hue and creamy, frothy texture, often enjoyed with crushed nuts.
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- 8 cups Water
- 6 tbsp Kashmiri tea leaves
- 1 tsp Baking soda
- 0.5 tsp Salt(or to taste)
- 5 pieces Green cardamom pods
- 1 piece Star anise(optional)
- 1 inch Cinnamon stick(optional)
- 2 cups Whole milk
- 2 tbsp Sweetener(sugar, honey, or to taste (optional))
- 2 tbsp Pistachios(chopped, for garnish)
- 2 tbsp Almonds(chopped, for garnish)
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- 1
In a large pot, combine 8 cups of water, Kashmiri tea leaves, baking soda, salt, cardamom pods, star anise, and cinnamon stick (if using).
- 2
Bring the mixture to a boil, then reduce heat and simmer for about 1 hour, or until the liquid has reduced by half. Stir occasionally.
- 3
Strain the liquid to remove the tea leaves and spices. You will have a concentrated tea base (kehwa).
- 4
In a separate saucepan, heat the milk until it's warm. Add the concentrated tea base (kehwa) and sweetener (if using). Stir well.
- 5
Bring the tea mixture to a gentle boil, then reduce heat and simmer for another 5-10 minutes, stirring occasionally. The tea should turn a beautiful pink color.
- 6
Pour the Kashmiri Chai into cups. Garnish with chopped pistachios and almonds before serving.
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- âThe key to the pink color is the baking soda reacting with the tea leaves.
- âFor a richer tea, use half-and-half or cream instead of some of the milk.
- âThe tea concentrate can be stored in the refrigerator for up to 2 weeks.
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- Some recipes add a pinch of salt to the milk tea to balance the sweetness.
- Adjust the amount of spices to your personal preference.