Name: Kashmiri Pink Chai (Noon Tea)
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Kashmiri
Ingredients: 4 cups water; 2 tbsp Kashmiri/Himalayan green tea or other green tea; 1/2 tsp baking soda; 1-2 star anise; 2 cardamom pods, crushed; 1 cinnamon stick; 1/4 tsp salt; 2 cups whole milk; Sugar or honey to taste; Crushed nuts (e.g., almonds) for garnish (optional)

This stunning pink-hued tea, also known as Noon Chai, is a treasured beverage from Kashmir. With its distinctive color and aromatic spice blend, it offers a truly unique drinking experience that differs beautifully from traditional chai recipes. This comforting beverage combines the earthiness of green tea with warming spices and a surprising chemical reaction that creates its signature rosy color.

Why You’ll Love This Recipe

The unique pink color makes for a visually stunning beverage
Complex flavor profile with earthy tea notes balanced by warming spices
Perfect balance of savory and sweet elements unlike any other tea
Makes an impressive offering for guests and special occasions
Rich cultural experience from the Himalayan region
Warming and comforting especially during cold weather
The slow-simmering process fills your home with an incredible aroma

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Kashmiri or Himalayan green tea serves as the foundation for this special chai. Unlike black tea used in many chai recipes, this particular green tea contains compounds that react with baking soda to create the signature pink color. If you can’t find authentic Kashmiri tea, any good quality green tea will work, though the color may be slightly less vibrant.

Baking soda is the magical ingredient that transforms the tea from green to pink through a chemical reaction. It also helps to soften the astringency of the tea, creating a smoother flavor profile.

Star anise adds a distinctive licorice-like sweetness and depth to the chai. Its complex flavor is essential to authentic Kashmiri Pink Chai and can’t be easily substituted.

Cardamom pods bring their unique floral and slightly citrusy notes to the blend. Crushing them before adding releases more of their essential oils and flavor.

Cinnamon stick provides warmth and subtle sweetness that balances the savory elements of the chai. The slow simmer allows it to fully infuse without overwhelming the other flavors.

Salt might seem unusual in a tea recipe, but it’s essential to authentic Noon Chai. It enhances all the other flavors and creates the characteristic savory-sweet balance that makes this tea so special.

Whole milk creates the creamy richness that defines this chai. The fat content in whole milk is important for both flavor and the beautiful pink color development, so avoid substituting lower-fat alternatives.

Sugar or honey adds sweetness to balance the savory elements. The amount can be adjusted according to personal preference, but traditional Kashmiri Pink Chai tends to be moderately sweet.

Crushed nuts offer a beautiful garnish and textural contrast to the smooth chai. Almonds are traditional, but pistachios also work wonderfully and add to the visual appeal.

Directions

Bring the water to a boil in a saucepan. Add the green tea and boil for about 5 minutes.
Stir in 1/2 teaspoon baking soda. The water will turn a deep red color. Continue boiling for another 2 minutes.
Add star anise, crushed cardamom pods, and cinnamon stick. Boil for 1 more minute.
Reduce heat and simmer for 20-30 minutes until the liquid reduces to about half, intensifying flavor and color.
Stir in 1/4 teaspoon salt and mix well.
Add whole milk and increase heat, bringing the chai to a boil. Stir constantly to prevent milk from burning. The tea will begin to turn pink.
Once the chai is a beautiful pink color, remove from heat. Strain into cups to remove spices and tea leaves.
Sweeten with sugar or honey to taste. Garnish with crushed nuts if desired.
Serve hot and enjoy the unique flavor and comforting warmth of Kashmiri Pink Chai!

Servings and Timing

This recipe makes 4 servings of Kashmiri Pink Chai. The preparation requires about 10 minutes of active time, plus 50 minutes of cooking time, for a total preparation time of approximately 1 hour. Each serving contains approximately 150 calories, making it a moderate treat that can be enjoyed regularly.

Variations

Saffron Pink Chai: Add a pinch of saffron threads when adding the milk for an even more luxurious version with subtle floral notes.
Rose Pink Chai: Add 1 teaspoon of rose water just before serving for a fragrant floral variation.
Nutty Pink Chai: Blend the finished chai with 2 tablespoons of almond paste for a richer, more dessert-like beverage.
Vanilla Pink Chai: Add 1/2 teaspoon of vanilla extract after removing from heat for a subtle vanilla undertone.
Iced Pink Chai: Allow the chai to cool completely, then serve over ice for a refreshing summer variation.
Spiced Pink Chai: Add a small piece of fresh ginger and 2-3 cloves with the other spices for an extra spice kick.

Storage/Reheating

Kashmiri Pink Chai is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days. The color may darken slightly, and some separation might occur, which is normal.

To reheat, pour the chai into a saucepan and warm over medium-low heat, stirring frequently to prevent scorching. Do not bring to a vigorous boil, as this can cause the milk to separate. Alternatively, you can reheat individual portions in the microwave at 70% power in 30-second intervals, stirring between each interval.

If the chai has become too concentrated during storage, you can add a small amount of warm milk to adjust the consistency. Give it a good stir before serving to recombine any separated elements.

FAQs

Why isn’t my chai turning pink?

The pink color depends on the reaction between the tea and baking soda. Make sure you’re using the correct type of green tea, preferably Kashmiri or Himalayan. Also, ensure you’re simmering long enough after adding the baking soda. The pink color becomes more pronounced after adding milk.

Can I use a different type of milk?

While traditional Kashmiri Pink Chai uses whole milk for its richness and color development, you can use alternatives. Almond or oat milk will work, though the color may be less vibrant and the texture less creamy. If using plant-based milks, choose ones without added flavors.

What makes Kashmiri Pink Chai different from regular chai?

Unlike regular chai which typically uses black tea, Kashmiri Pink Chai uses green tea and incorporates baking soda to create its unique pink color. It also has a distinct savory-sweet flavor profile thanks to the addition of salt.

Can I make this chai without baking soda?

The baking soda is essential for the signature pink color through its chemical reaction with the tea. Without it, you’ll have a delicious spiced tea, but it won’t be authentic Kashmiri Pink Chai.

Is Kashmiri Pink Chai caffeinated?

Yes, since it’s made with green tea, it contains caffeine, though typically less than chai made with black tea. For a caffeine-free version, you could experiment with caffeine-free green tea, though the color reaction may differ.

How do I prevent the milk from curdling?

Keep stirring constantly after adding the milk, and don’t let it come to an aggressive boil. The salt and extended cooking process can sometimes cause separation, but continuous stirring helps prevent this.

Can I make a larger batch and store it?

While best fresh, you can make a larger batch and store it in the refrigerator for 1-2 days. The flavor remains good, though the texture might change slightly. Reheat gently as mentioned in the storage section.

Why is salt added to the chai?

Salt is a traditional ingredient in Kashmiri Pink Chai that balances the sweetness and enhances the other flavors. It creates the characteristic savory-sweet profile that makes this chai unique.

What can I serve with Kashmiri Pink Chai?

Traditional accompaniments include nuts and dried fruits. It pairs beautifully with shortbread cookies, baklava, or other not-too-sweet pastries. In Kashmir, it’s often enjoyed with various bread and pastries for breakfast.

Can I skip the long simmering time?

The extended simmering is crucial for developing both the color and the flavor complexity. While you could technically reduce it, the result won’t have the same depth of flavor or vibrant color that makes authentic Kashmiri Pink Chai so special.

Conclusion

Kashmiri Pink Chai offers more than just a beautiful color – it’s a journey through centuries of tea culture from the Himalayan region. The careful balance of savory and sweet elements, the warming spices, and the unique preparation method all contribute to a beverage experience unlike any other tea tradition. Whether you’re seeking comfort on a cold day, looking to impress guests with something unique, or simply wanting to explore global tea traditions, this pink chai delivers both satisfaction and cultural connection. The slow preparation process becomes a mindful ritual, rewarding you with a complex, nurturing beverage that tells the story of Kashmir in every sip.