Pin it
This Kashmiri Chai, also known as Pink Tea or Noon Chai, is a traditional Pakistani beverage that’s as beautiful as it is delicious. With its signature pink hue, rich creaminess, and fragrant blend of spices, this tea is a comforting treat perfect for cold winter days or special occasions. The best part? No artificial colors are used—the pink color comes from a natural reaction between the tea leaves and baking soda.
I love making this tea for family gatherings or cozy mornings at home. It’s a labor of love, but the result is absolutely worth it.
Ingredients and Why They Matter
- Kashmiri tea leaves: The star ingredient, giving the tea its unique flavor and pink hue. Green tea can be used as a substitute, but the color may differ.
- Whole spices (star anise, cinnamon, cloves, green cardamom): Add warmth and depth to the tea.
- Baking soda: Reacts with the tea leaves to create the pink color.
- Milk: Makes the tea creamy and rich.
- Sugar: Balances the flavors and adds sweetness.
- Ice-cold water: Helps aerate the tea and enhance the pink color.
- Pistachios and almonds (for garnish): Add a nutty crunch and visual appeal.
Pin it
Step-by-Step Instructions
- Step 1:
- Prepare the Kehwa (Tea Base) - In a saucepan, add 4 cups of cold water, 2 tablespoons of Kashmiri tea leaves, 1 star anise, 1 cinnamon stick, 3-4 cloves, and 3-4 green cardamom pods. Bring to a boil over high heat. Once boiling, add 1/4 teaspoon of baking soda. The mixture will start turning pink. Reduce the heat to medium and simmer until the liquid reduces to about 2 cups.
- Step 2:
- Aerate the Tea - Add 2 cups of ice-cold water to the saucepan. Pour it from a height to create bubbles. Use a ladle to aerate the tea by pouring it back and forth for about 10 minutes. You’ll notice dark red bubbles forming on the surface. Strain the kehwa into a separate container. You should have a dark red, fragrant tea base.
- Step 3:
- Prepare the Kashmiri Chai - In another saucepan, bring 2 cups of milk to a boil. Add sugar to taste (start with 2-3 tablespoons). Pour in 1/2 to 1 cup of the kehwa, depending on how strong and pink you want your tea. Stir well. Bring the mixture to a boil, then turn off the heat and let it sit, covered, for 2-3 minutes.
- Step 4:
- Serve and Garnish - Pour the tea into mugs or cups. Garnish with finely sliced pistachios and almonds. Serve hot and enjoy!
I love how the spices infuse the tea with such a warm, comforting aroma. The pink color is always a showstopper, and it’s so satisfying to know it’s all natural!
Tips for the Perfect Kashmiri Chai
- Use high-quality tea leaves: Kashmiri tea leaves are ideal, but green tea can work in a pinch.
- Don’t skip the baking soda: It’s essential for the pink color and unique flavor.
- Experiment with spices: Adjust the spices to suit your taste—add more cardamom for extra fragrance or a pinch of saffron for luxury.
- Store the kehwa: Make a larger batch of the tea base and store it in the fridge for up to 2 weeks.
Serving Suggestions
This tea is perfect on its own, but you can pair it with:
- Savory snacks: Serve with vegetable fritters, fish pakoras, or samosas.
- Sweet treats: Pair with gajar halwa (carrot pudding) or almond cookies.
- Street food: Enjoy with masala fries or chaat for a flavorful combination.
Storage Tips
- Kehwa: Store the tea base in an airtight container in the fridge for up to 2 weeks.
- Prepared tea: Drink the tea fresh for the best flavor and texture.
Pin it
Variations to Try
- Saffron-infused chai: Add a pinch of saffron to the kehwa for a luxurious twist.
- Nutty chai: Blend ground almonds or pistachios into the tea for a creamy, nutty flavor.
- Spiced chai: Add a pinch of black pepper or ginger for extra warmth.
Final Thoughts
This Kashmiri Chai is a true labor of love, but the result is a stunning, fragrant, and creamy tea that’s worth every step. Whether you’re sipping it on a cold morning or serving it at a gathering, this tea is sure to impress.
So, grab your tea leaves, spices, and a ladle, and get ready to create a cup of pink perfection. Enjoy!
Frequently Asked Questions
- → Can I use regular tea leaves instead of Kashmiri tea leaves?
- Kashmiri tea leaves give the unique pink color and flavor. Substituting with regular tea leaves will change the taste and appearance.
- → Can I make this tea vegan?
- Yes, use plant-based milk like almond or oat milk instead of dairy milk.
- → How long can I store the kehwa?
- The kehwa can be stored in the fridge for up to 2 weeks.
- → Can I skip the aeration step?
- Aeration gives the tea its signature pink color and frothy texture. Skipping it will affect the final result.
- → What can I use instead of nuts for garnish?
- You can skip the nuts or use dried rose petals for a different garnish.