Kashmiri Pink Chai Recipe

Experience the magic of an authentic Kashmiri Pink Chai Recipe, a beverage that is as beautiful to look at as it is delicious to drink. Known as Noon Chai in its traditional savory form, this Pakistani-style version offers a rich, aromatic profile that is perfect for cold winter nights and special gatherings.

Why You Will Love This Recipe

This Kashmiri Pink Chai Recipe is a favorite because it delivers authentic, deep flavor with less than ten minutes of active cooking time. While the tea base (kahwa) simmers mostly hands-off, the results are far superior to any quick-fix version. You will love the stunning rosy hue, the delicate balance of spices, and the creamy texture that makes this drink a true standout in Pakistani cuisine.

Ingredients

• 6 tbsp Kashmiri Tea Leaves
• 1 tsp Baking Soda
• 1/4 to 1/2 tsp Salt
• 5-6 Cardamom Pods
• 1 Badiyan ka Phool (Star Anise) – Optional
• 1 small piece of Cinnamon Stick – Optional
• 2 cups Ice Cold Water (mixed with ice)
• Finely chopped Pistachios and Almonds
• 2/3 cup Milk per serving

Step-by-Step Instructions

1. Prepare the Base: In a large pot, combine 8 cups of cold tap water with the Kashmiri tea leaves, baking soda, salt, cardamom pods, star anise, and cinnamon stick.
2. Simmer and Reduce: Bring the mixture to a boil, then lower the heat and simmer for approximately one hour. The goal is for the liquid to reduce by half. The color will begin to look deep maroon.
3. Strain the Leaves: Once reduced, use a fine-mesh sieve to strain out the tea leaves and whole spices, leaving you with a concentrated tea base.
4. The Shock Method: Pour the 2 cups of ice-cold water into the hot tea concentrate. This temperature shock is vital for preserving the pink color.
5. Aerate the Tea: Using a ladle, scoop the tea and pour it back into the pot from a height, or pour it back and forth between two bowls. Continue this vigorous aeration for 5 to 8 minutes until a rich, pink foam forms on the surface.
6. Final Boil: Bring the aerated “kahwa” back to a boil. Your tea concentrate is now ready.
7. Prepare the Final Cup: For each serving, take about 1/3 cup of the kahwa and bring it to a boil in a small saucepan. Add 2/3 cup of milk and a splash of water. Add an extra cardamom pod if desired and simmer for 2-3 minutes.
8. Garnish and Serve: Pour the pink tea into cups and top with a generous spoonful of crushed pistachios and almonds.

Expert Tips / Pro Tips

To master this Kashmiri Pink Chai Recipe, aeration is everything. Do not skimp on the 5-8 minutes of pouring the tea from a height; this process develops both the hue and the flavor. Always use fresh tea leaves, as older leaves often fail to release the necessary pigments for that iconic pink color. Finally, perform the aeration over a sink or a protected surface, as the maroon concentrate can easily stain countertops and clothing.

Variations & Substitutions

While whole milk provides the most vibrant pink color, many prefer using evaporated milk for a richer, creamier flavor. If you prefer a more floral note, you can add a drop of rose water during the final simmer. For those who enjoy a sweeter drink, feel free to add sugar or honey to taste, though the traditional Noon Chai is often enjoyed with a pinch of salt.

Serving Suggestions

Kashmiri Pink Chai is traditionally served with crushed nuts like pistachios and almonds floating on top. It pairs beautifully with traditional Pakistani snacks or a slice of Cream Cheese Pound Cake. If you do not have cream cheese on hand, a simple yogurt cake or a piece of buttery shortbread provides the perfect balance to the savory notes of the tea.

Storage, Freezing & Reheating

The prepared kahwa (tea concentrate) can be stored in the refrigerator for up to two weeks. Keep it in a sealed glass jar for best results. Note that the color may dull slightly over time, but the flavor remains excellent. To reheat, simply bring the desired amount of kahwa to a boil before adding fresh milk. We do not recommend freezing the prepared tea as it can alter the delicate texture of the milk.

Nutrition Information

Authentic Kashmiri Pink Chai Recipe

Experience the magic of an authentic Kashmiri Pink Chai Recipe, a beverage that is as beautiful to look at as it is delicious to drink. Known as Noon Chai in its traditional savory form, this Pakistani-style version offers a rich, aromatic profile that is perfect for cold winter nights and special gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Servings: 12 cups

Course: Beverage, Tea

Cuisine: Kashmiri, Pakistani

Calories: 13

Ingredients Method Notes

Ingredients

  

• 6 tbsp Kashmiri Tea Leaves
• 1 tsp Baking Soda
• 1/4 to 1/2 tsp Salt
• 5-6 Cardamom Pods
• 1 Badiyan ka Phool (Star Anise) Optional
• 1 small piece Cinnamon Stick Optional
• 2 cups Ice Cold Water mixed with ice
• Pistachios and Almonds Finely chopped
• 2/3 cup Milk per serving
• 8 cups Cold Tap Water (for base)

Method

 

1. Prepare the Base: In a large pot, combine 8 cups of cold tap water with the Kashmiri tea leaves, baking soda, salt, cardamom pods, star anise, and cinnamon stick.
   6 tbsp Kashmiri Tea Leaves, 1 tsp Baking Soda, 1/4 to 1/2 tsp Salt, 5-6 Cardamom Pods, 1 Badiyan ka Phool (Star Anise), 1 small piece Cinnamon Stick, 8 cups Cold Tap Water
2. Simmer and Reduce: Bring the mixture to a boil, then lower the heat and simmer for approximately one hour. The goal is for the liquid to reduce by half. The color will begin to look deep maroon.
3. Strain the Leaves: Once reduced, use a fine-mesh sieve to strain out the tea leaves and whole spices, leaving you with a concentrated tea base.
4. The Shock Method: Pour the 2 cups of ice-cold water into the hot tea concentrate. This temperature shock is vital for preserving the pink color.
   2 cups Ice Cold Water
5. Aerate the Tea: Using a ladle, scoop the tea and pour it back into the pot from a height, or pour it back and forth between two bowls. Continue this vigorous aeration for 5 to 8 minutes until a rich, pink foam forms on the surface.
6. Final Boil: Bring the aerated “kahwa” back to a boil. Your tea concentrate is now ready.
7. Prepare the Final Cup: For each serving, take about 1/3 cup of the kahwa and bring it to a boil in a small saucepan. Add 2/3 cup of milk and a splash of water. Add an extra cardamom pod if desired and simmer for 2-3 minutes.
   2/3 cup Milk
8. Garnish and Serve: Pour the pink tea into cups and top with a generous spoonful of crushed pistachios and almonds.
   Pistachios and Almonds

Notes

To master this Kashmiri Pink Chai Recipe, aeration is everything. Do not skimp on the 5-8 minutes of pouring the tea from a height; this process develops both the hue and the flavor. Always use fresh tea leaves, as older leaves often fail to release the necessary pigments for that iconic pink color. Finally, perform the aeration over a sink or a protected surface, as the maroon concentrate can easily stain countertops and clothing.

FAQ