Dreamy Kashmiri Pink Chai

This mesmerizing Kashmiri Pink Chai, sometimes called Noon Tea, turns a simple tea break into a wonderful experience. Watch as the colors shift to create a gorgeous pink drink that's as delicious as it looks—velvety, fragrant, and totally different from your regular cup of tea.

I stumbled upon this tea during a chilly trip to northern India, and I can't forget that first taste even years later. I was so moved by how carefully the locals made it following their traditions that I had to learn it myself.

What You'll Need

• 4 cups Water: your basic starting point for any tea
• 2 tbsp Kashmiri/Himalayan green tea leaves: these special leaves can magically change color
• 1/2 tsp Baking soda: this kicks off the whole color-changing show
• 1-2 Star anise: brings a mild licorice flavor that works great with the other spices
• 2 Cardamom pods: smashed to let out their amazing smell and taste
• 1 Cinnamon stick: adds cozy sweetness that cuts through the strong tea
• 1/4 tsp Salt: an old-school add-in that makes all flavors pop
• 2 cups Whole milk: makes everything smooth and helps the pink color appear
• Sugar or honey: add as much as you want depending on how sweet you like it
• Crushed nuts for topping: gives your drink some crunch and makes it look fancy

Making Your Pink Chai

Get Started:

Put four cups of water in a deep pot and let it reach a rolling boil. Toss in the Kashmiri green tea leaves and keep it bubbling for 5 full minutes to pull out all the good stuff. This long boil really matters for getting that special taste and setting up the color magic.

Make The Color Change:

Drop in the baking soda and watch the show begin. Your tea will turn a deep wine-red color right before your eyes. This happens because the tea reacts with the baking soda, setting things up for the pink shade later. Let it bubble for 2 more minutes to finish this cool reaction.

Spice It Up:

Throw in the star anise, smashed cardamom pods, and cinnamon stick. Let everything bubble together for about a minute so the spices can start mixing in without taking over.

Cook It Down:

Turn the heat lower so it just simmers gently and let it cook for 20-30 minutes until it's about half as much as when you started. This makes both the flavor and color much stronger. Your tea will get really dark and rich.

Add Some Salt:

Mix in the salt and stir well until it melts away. It might sound weird in tea, but Kashmiris always do this, and it really brings out all those complex spice flavors.

Create The Pink Magic:

Pour in the whole milk and turn up the heat to get it boiling again. Keep stirring so the milk doesn't burn or get that weird skin on top. As everything heats up together, you'll see the real magic happen—your drink slowly turns that beautiful pink color.

Pour And Enjoy:

Once you've got that pretty pink color, take it off the heat and pour it through a fine strainer to catch all the tea bits and spices. Fill up your cups or glasses.

Final Touches:

Make it as sweet as you want with sugar or honey and sprinkle some crushed nuts like pistachios or almonds on top for that authentic touch. The nuts give a nice crunchy contrast to your smooth tea.

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My grandma always told me to appreciate the slow process of making this chai. She'd say waiting for the color to show up is just like watching flowers open—you can't hurry something beautiful. This way of thinking has changed how I make lots of old family dishes.

Where This Pink Tea Came From

This Pink Chai runs deep in Kashmir Valley culture, where folks serve it at weddings and big parties. The pink color stands for happiness and celebration, while the salt connects to the Himalayan salt from that area. Way back when, families only made this tea for their most special visitors, and it's still how people show hospitality in Kashmir homes today. The way to make it has passed down through families for ages, with each household putting their own little spin on it.

Keeping It Fresh

You can keep your Pink Chai in the fridge for about 2 days if you put it in a container with a tight lid. The color might get a bit darker while it sits, but that's totally fine. When you want to warm it up again, do it slowly on the stove instead of zapping it in the microwave to keep it smooth. You might need to add a splash of fresh milk if it seems too strong after sitting. But honestly, it tastes way better when you drink it right away—all those amazing smells are at their best when it's freshly made.

Different Ways People Make It

Across Kashmir, folks tweak this basic recipe in their own ways. Some families mix in some ground pistachios while it's brewing. Others might add a few dried rose petals for a flowery taste. These days, some people put in a tiny bit of beetroot juice to make the pink color pop more, though old-school chai makers think that's cheating if you do the traditional method right. How strong people make their tea varies too—some Kashmir families brew a super strong version then water it down with hot milk when they're ready to drink it.

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How To Serve It Right

In Kashmir, people pour this pink tea into small cups without handles called koshur kehwah. They usually have it with local breads like lavasa or tsot. For the real deal experience, put your chai next to a plate of dried fruits and nuts like dates, figs, almonds, and pistachios that everyone can share. At fancy gatherings, they might serve the tea from a samovar, which is a special metal container with a spout that keeps everything hot. The best time to enjoy Pink Chai is during afternoon get-togethers or when it's cold outside and you need something to warm you up.

Common Recipe Questions

→ What makes Kashmiri Pink Chai pink?

The pink shade happens when green tea reacts with baking soda as it boils, and the color gets even stronger once you pour in the milk.

→ Can I use regular green tea for Kashmiri Pink Chai?

You can try normal green tea if you can't find Kashmiri or Himalayan types, but know the taste won't be exactly the same.

→ How sweet should the tea be?

You can make it as sweet as you want. Just add sugar or honey until it tastes good to you.

→ What spices are used in Kashmiri Pink Chai?

You'll need star anise, cardamom pods, cinnamon sticks, and you can top it with smashed nuts for extra flavor.

→ Can I make this tea in advance?

You can cook the tea base ahead of time, then mix in milk and sweetener when you warm it up to drink.