Description
Kashmiri Pink Chai (Noon Tea) is a traditional fragrant tea from Kashmir, known for its unique pink hue and aromatic spices including cardamom, cinnamon, and star anise. This warm and creamy tea is perfect for cozy mornings or festive occasions, offering a rich, comforting flavor that is both soothing and visually striking.
Ingredients
Tea and Spices
- 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
Milk and Sweeteners
- 2 cups whole milk
- Sugar or honey, to taste
Garnish (Optional)
- Crushed nuts (pistachios or almonds)
Instructions
- Boil the Tea Leaves: In a saucepan, bring 4 cups of water to a rolling boil. Add 2 tablespoons of Kashmiri green tea leaves and boil vigorously for 5 minutes to extract the color and flavor.
- Add Baking Soda: Stir in ½ teaspoon of baking soda carefully. The water will turn a deep red, indicating the beginning of the pink hue development. Continue boiling for another 2 minutes while stirring gently.
- Add Spices: Add 1 to 2 star anise, crushed cardamom pods, and a cinnamon stick to the boiling tea. Boil for an additional minute to infuse the spices.
- Simmer: Reduce heat to low and let the tea simmer uncovered for 20 to 30 minutes. This slow simmering intensifies the flavor and deepens the color of the chai.
- Season and Add Milk: Stir in ¼ teaspoon of salt to enhance the flavors. Pour in 2 cups of whole milk and bring the mixture to a gentle boil while continuously stirring. The tea will gradually lighten to a beautiful pink shade.
- Strain and Serve: Remove from heat and strain the tea into cups to remove tea leaves and spices. Sweeten with sugar or honey as desired. Garnish with crushed pistachios or almonds for an optional festive touch.
Notes
- Use authentic Kashmiri or Himalayan green tea leaves for the best pink color and flavor; regular green tea will result in a lighter hue.
- The pink color develops due to the reaction between baking soda, tea leaves, and milk; adjust baking soda slightly for depth of color.
- Sweeten gradually to taste, starting with a small amount of sugar or honey.
- Experiment with additional spices like cloves, nutmeg, or black pepper to customize your chai.
- For a vegan option, substitute whole milk with almond, oat, or coconut milk.
- Store leftover chai in the refrigerator for up to 24 hours; reheat gently to preserve its flavor and pink color.
- Garnish ideas include saffron strands or rose petals for a more festive presentation.
