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Kashmiri Pink Chai (Noon Tea) Recipe

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4.1 from 7 reviews

Kashmiri Pink Chai, also known as Noon Tea, is a traditional aromatic tea from Kashmir that gets its distinctive pink hue from a unique preparation involving green tea, baking soda, and warming spices. This comforting beverage is simmered slowly to develop deep flavors and is finished with milk and a pinch of salt, making it a perfect warm drink to enjoy any time.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Kashmiri

Ingredients

Tea Base

  • 2 cups Water
  • 1 tbsp Kashmiri/Himalayan green tea (or other green tea)
  • 1/2 tsp Baking soda

Spices

  • 1 Star anise
  • 4 Cardamom pods (crushed)
  • 1 Cinnamon stick
  • 1/4 tsp Himalayan salt (or other salt)

Final Touches

  • 1 cup Whole milk
  • Sugar (or honey) to taste

Instructions

  1. Steep the Tea Leaves: In a saucepan, bring the 2 cups of water to a boil. Add 1 tablespoon of Kashmiri green tea leaves and let it simmer for about 5 minutes to extract the flavors.
  2. Add Baking Soda: Stir in 1/2 teaspoon of baking soda carefully. The tea water will turn a deep red color due to the alkaline reaction. Continue boiling this mixture for another 2 minutes to develop color and flavor.
  3. Add Spices: Add 1 star anise, 4 crushed cardamom pods, and 1 cinnamon stick to the boiling tea. Allow the mixture to boil together for an additional minute, infusing the tea with aromatic spices.
  4. Simmer: Reduce the heat to low and let the tea simmer for 20 to 30 minutes, allowing it to reduce by about half to intensify the flavor and deepen the color.
  5. Add Salt: Stir in 1/4 teaspoon Himalayan salt and mix well to balance the sweetness and enhance the overall flavor profile.
  6. Pour in Milk: Add 1 cup of whole milk to the saucepan and increase heat to bring the tea to a low boil. Stir constantly to prevent the milk from scorching. At this stage, the tea should turn a beautiful pink color.
  7. Strain and Serve: Remove the tea from heat once it achieves the characteristic pink hue. Pour sugar or honey into your teacups, then strain the tea into the cups. Stir well to dissolve the sweetener. Serve hot for comforting warmth, or pour over ice for a refreshing chilled version.

Notes

  • The baking soda is critical for developing the unique pink color by altering the pH of the tea.
  • Use whole milk to achieve the best creamy texture and color; low-fat or plant-based milks will alter the taste and color.
  • Adjust sugar or honey to your preferred sweetness level, keeping traditional versions moderately sweet.
  • Slow simmering helps develop the depth of flavors and beautiful color, so avoid rushing this step.
  • For a chilled variation, allow the tea to cool completely before pouring over ice.

Find it online: https://cheftinaskitchen.com/kashmiri-pink-chai-noon-tea-recipe/