Name: Kashmiri Pink Chai (Noon Tea) Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Kashmiri
Ingredients: 4 cups water; 2 tablespoons Kashmiri/Himalayan green tea leaves; ½ teaspoon baking soda; 1–2 star anise; 2 cardamom pods, crushed; 1 cinnamon stick; ¼ teaspoon salt; 2 cups whole milk; Sugar or honey, to taste; Crushed nuts (pistachios or almonds)

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I absolutely adore sharing this Kashmiri Pink Chai (Noon Tea) Recipe because it beautifully combines tradition, flavor, and comfort in one vibrant cup. This tea, with its unique rosy hue and warm spices, feels like a warm hug on a chilly day. Every time I brew it, the kitchen fills with an inviting aroma that promises something truly special. It’s not just a drink; it’s an experience that brings together the subtle bitterness of Kashmiri green tea and the creamy sweetness of whole milk, balanced perfectly with a medley of spices. Trust me, once you try this, it will become your go-to for cozy mornings and festive gatherings alike.

Why You’ll Love This Kashmiri Pink Chai (Noon Tea) Recipe

What makes this Kashmiri Pink Chai (Noon Tea) Recipe stand out to me is the enchanting pink color that emerges from the simple magic of baking soda and tea leaves reacting with milk. The taste is equally captivating—rich yet delicate, with an aromatic blend of cardamom, cinnamon, and star anise that brings complexity to every sip without overwhelming the palate. It’s a subtle dance of flavors that feels both exotic and comforting, capturing the essence of Kashmiri culture in a cup.

Besides the fabulous taste, I also love how surprisingly easy this recipe is to prepare. There’s something soothing about the simmering process that lets all the spices infuse, and while it needs a bit of patience, it feels like a rewarding ritual rather than a chore. It’s perfect for serving at a family breakfast, a weekend brunch, or even a special holiday afternoon tea party. I keep coming back to this recipe because it’s a beautiful centerpiece for any occasion when you want to impress and comfort at the same time.

Ingredients You’ll Need

A small rustic bowl in light green is filled with dark brown crushed spices, topped with two star anise pods showing their bright orange seeds inside, and a dried bay leaf resting on top; the bowl is placed on a rough beige woven cloth on a white marbled surface scattered with various whole peppercorns and star anise pods, with two cinnamon sticks blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple yet essential for creating the authentic taste and signature pink color of this chai. Each element plays an important role—from the special Kashmiri green tea leaves that offer a distinct flavor to the baking soda that brings out its blush hue, and the spices that add warmth and depth.

Kashmiri/Himalayan green tea leaves: These provide the authentic, earthy flavor and vivid base color unique to this chai.
Baking soda: A small amount activates a chemical reaction that turns the tea’s color beautifully pink.
Star anise: Adds a sweet, licorice-like aroma that elevates the spice blend.
Crushed cardamom pods: Bring refreshing citrusy and floral notes that balance the richness.
Cinnamon stick: Offers a warm, sweet spice that rounds out the flavor.
Salt: Just a pinch to enhance the overall taste and cut through sweetness.
Whole milk: Creates the creamy texture and mellows the chai perfectly.
Sugar or honey: To sweeten according to your personal taste preferences.
Crushed nuts (pistachios or almonds): Optional, for garnish that adds crunch and a festive touch.

Directions

Step 1: Begin by bringing 4 cups of water to a vigorous boil in a medium saucepan. Once boiling, add 2 tablespoons of Kashmiri green tea leaves and let them boil for 5 minutes uncovered, allowing the tea to release its deep flavors.

Step 2: Next, stir in ½ teaspoon of baking soda carefully. You’ll notice the water quickly turning a deep reddish color—that’s the magical reaction starting! Let the tea continue boiling for another 2 minutes to deepen that hue.

Step 3: Add the star anise, crushed cardamom pods, and cinnamon stick into the boiling tea. Give it a quick stir and boil for an additional minute to infuse those wonderful spice aromas.

Step 4: Reduce the heat to low and allow the chai to simmer gently for 20 to 30 minutes. This step is crucial as it intensifies both the flavor and that beautiful pink color—so be patient and let the magic happen.

Step 5: Now, stir in a pinch of salt (¼ teaspoon) to balance the sweetness later. Then pour in 2 cups of whole milk slowly, stirring continuously. Bring the tea mixture back to a gentle boil, and you’ll see the pink color start to develop gradually as it heats.

Step 6: Once the chai has reached a boiling point again, remove it from heat. Strain the tea into your favorite cups to remove the tea leaves and spices. Sweeten your chai with sugar or honey according to your taste, and garnish with crushed pistachios or almonds if you like a little crunch and texture.

Servings and Timing

This Kashmiri Pink Chai (Noon Tea) Recipe makes approximately 4 generous servings—perfect for sharing with family or friends. The prep time is minimal, about 5 minutes, but the simmering process takes 20 to 30 minutes to develop full flavor and color. In total, you can expect the entire process to take around 35 to 40 minutes. No additional resting time is required, but drinking it fresh and warm is truly the best way to enjoy all its wonderful nuances.

How to Serve This Kashmiri Pink Chai (Noon Tea) Recipe

The image shows a tall clear glass filled with a pale pink drink that has visible layers, starting with a thicker pink layer at the bottom, followed by a lighter creamy pink layer with ice cubes scattered through it. There are small pink rose petals mixed inside the drink and floating on top. The glass is topped with several clear ice cubes and a small bright pink rose with green leaves. The glass sits on a white marbled surface decorated with whole cinnamon sticks tied with string, star anise, rose petals, and a green mint leaf, with a blurred background showing a white bowl filled with dried rose petals on the left and a wooden tray holding spoons in the back. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this chai, I love to keep things simple but elegant. The creamy pink color always steals the show, so I prefer serving it in plain white teacups or glass cups that highlight the chai’s beautiful blush tone. Garnishing with a sprinkle of crushed pistachios or almonds adds lovely texture and a vibrant contrast that feels festive and inviting.

I find that Kashmiri Pink Chai pairs wonderfully with mildly sweet or nutty snacks like almond biscuits, cardamom-spiced cookies, or even some freshly baked naan or parathas. These accompaniments complement the chai’s spicy-sweet flavor without competing with it. For those who want to create a festive teatime experience, adding a few strands of saffron or dried rose petals on top lifts the presentation to something truly special.

For the occasion, this chai works beautifully for cozy family breakfasts, afternoon tea sessions with friends, or even as a comforting nightcap. I usually serve it hot or warm, but it’s delightful at room temperature as well if you’re enjoying it outdoors on a mild day. If you’re feeling adventurous, pair your chai with a glass of rose-flavored mocktail or a subtle cardamom-spiked cocktail to complement the spices.

Variations

One of the things I love most about this Kashmiri Pink Chai (Noon Tea) Recipe is how easy it is to customize to suit your preferences or dietary needs. If whole milk isn’t your thing, I often experiment with creamy plant-based milks like almond, oat, or coconut milk, which all bring their own unique flavor twists while keeping the chai vegan-friendly.

Flavor-wise, you can mix up the spice blend to create new taste profiles. For example, adding a few cloves or a pinch of nutmeg can give the chai a deeper warmth, while a dash of black pepper adds a subtle kick. If you prefer a lighter pink shade, simply reduce the baking soda slightly, or if you want it more intense, a touch more baking soda will do the trick.

If you’re in a hurry, you can speed up the simmering step by simmering on medium heat but keep a close eye to avoid burning or boiling off the liquid too quickly. Alternatively, brewing this chai in a pressure cooker or instant pot on a gentle setting can reduce cook time while still achieving those rich flavors.

Storage and Reheating

Storing Leftovers

If you have any leftover Kashmiri Pink Chai, I recommend storing it in an airtight glass container or a well-sealed thermos in the fridge. Properly stored, it will stay fresh for up to 24 hours. Just be sure to cool it completely before refrigerating to maintain the taste and color as much as possible.

Freezing

While I don’t usually freeze this chai because its creamy texture can change, it is possible if you’re careful. Pour the cooled tea into freezer-safe containers, leaving room for expansion. Freeze for up to 2 months. When thawing, do so slowly in the fridge to avoid separation, and stir well before reheating. However, be aware that freezing may dull the vibrant pink color slightly.

Reheating

The best way to reheat this chai is gently on the stovetop over low heat. Avoid microwaving if you want to preserve the delicate flavors and prevent curdling. Stir frequently while warming to bring it back to a nice hot temperature without boiling again. Adding a splash of fresh milk when reheating can also help restore its creamy texture and brightness if needed.

FAQs

What makes Kashmiri Pink Chai different from regular chai?

Kashmiri Pink Chai gets its signature pink hue from the addition of baking soda, which chemically reacts with the Kashmiri green tea leaves and milk. Unlike regular chai, which is typically brewed with black tea, this chai is made with special green tea leaves and slower simmering, resulting in a distinctive flavor and color profile that’s aromatic, creamy, and mildly spiced.

Can I use regular green tea if I don’t have Kashmiri green tea leaves?

Regular green tea can work, but the flavor and especially the pink color will be less intense and lighter. For the authentic taste and vibrant blush color, I recommend seeking out Kashmiri or Himalayan green tea leaves. They’re usually available at specialty Indian or Middle Eastern stores or online.

Is it necessary to use baking soda in the recipe?

Yes, baking soda is essential to develop the signature pink color in this chai. It triggers a chemical reaction between the tea and the milk that transforms the liquid from reddish-brown to a beautiful pink. Using too much can affect the taste, so I stick close to the suggested ½ teaspoon.

Can I make this Kashmiri Pink Chai vegan?

Absolutely! Simply substitute the whole milk with any plant-based milk like almond, oat, or coconut milk. The texture and creaminess change slightly, but the chai remains delicious and suitable for vegan diets. Just be sure to use unsweetened varieties to better control the sweetness.

What’s the best way to sweeten this chai?

I prefer using natural sweeteners like honey or organic sugar, added gradually to suit personal taste. Starting with less and adjusting ensures you don’t overpower the delicate spices. Some people even enjoy it unsweetened to fully appreciate the complex flavors.

Conclusion

I truly hope you enjoy making and sharing this Kashmiri Pink Chai (Noon Tea) Recipe as much as I do. It’s more than just tea—it’s a cozy ritual, a splash of color on your day, and a warm invitation to savor something beautifully authentic. Whether for a peaceful morning at home or a lively gathering with loved ones, this chai promises to brighten your moments and become a beloved favorite. Give it a try, and watch how it becomes a comforting treasure in your kitchen!