Kashmiri Pink Chai Recipe

This Kashmiri Pink Chai recipe is a simplified, one-pot version of the traditional Noon Chai that delivers authentic flavor and a beautiful aesthetic in a fraction of the time. In just 20 minutes, you can create a creamy, aromatic, and perfectly pink beverage that honors the tea culture of the region without the need for hours of labor.

Why You Will Love This Recipe

This recipe is a game-changer for anyone who loves the unique taste of pink tea but lacks the hours required for the traditional reduction method. It is a foolproof technique that uses common kitchen staples like baking soda to achieve the signature dusty pink color quickly and effectively. You will also love how the combination of whole milk and half-and-half creates a decadent, dessert-like texture that is far more pronounced in flavor than many restaurant versions.

Ingredients

• 1 cup room temperature water (for ice water)
• 2-3 large ice cubes
• 1 cup water (for brewing the concentrate)
• 2 tablespoons Kashmiri chai leaves (or any non-bitter green tea leaves)
• 2 star anise (badiyan)
• 6-8 green cardamom pods
• 2 whole cloves (optional)
• 1-inch cinnamon stick (optional)
• 1/8 teaspoon heaped baking soda
• 1 cup whole milk
• 1/2 cup half and half
• 1/4 teaspoon kosher salt (adjust to taste)
• 2-2.5 tablespoons sweetener of choice (cane sugar, brown sugar, or date syrup)
• Raw almonds and unsalted pistachios (crushed, for garnish)

Step-by-Step Instructions

1. Prepare the ice water: Combine one cup of room temperature water with 2-3 large ice cubes in a measuring cup and set it aside for later use.
2. Brew the base: Place a medium saucepan over high heat. Add one cup of water, the Kashmiri chai leaves, star anise, green cardamom pods, and the optional cloves and cinnamon. Bring the mixture to a vigorous boil.
3. Add baking soda and reduce: Once boiling, stir in the baking soda. The mixture will fizz slightly. Continue to boil over high heat for 5-6 minutes, using a ladle to occasionally scoop and pour the tea back into the pot (aeration). The liquid should reduce significantly and the froth will turn from pale green to a deep pink or burgundy color.
4. Shock and combine: Pour in the prepared ice water, discarding the remaining ice cubes to prevent over-dilution. You may aerate a few more times to deepen the color. Immediately add the milk, half and half, salt, and your chosen sweetener.
5. Final boil: Bring the mixture to a light boil and then immediately turn off the heat. Do not over-boil at this stage, as prolonged heating can cause the pink color to fade.
6. Strain and serve: Pour the tea through a fine-mesh strainer into mugs. Garnish with a generous sprinkle of crushed almonds and pistachios.

Expert Tips / Pro Tips

To get the most vibrant color, the baking soda is essential; it neutralizes the acidity in the tea leaves to unlock the deep red pigments. If your tea is not turning pink after the initial reduction, add another 1/8 teaspoon of baking soda and boil for another minute. Another pro tip is to use heavy aeration with a ladle; this introduces oxygen to the tea, which is a critical step in the chemical reaction that creates the pink hue. Finally, ensure your ice water is truly cold, as the temperature shock helps further extract the color from the tea leaves.

Variations & Substitutions

If you cannot find authentic Kashmiri tea leaves, you can substitute them with any high-quality green tea leaves, provided they are not overly bitter. For a dairy-free version, you can use oat milk or cashew milk, which provide a creamy consistency similar to traditional dairy. If you prefer a lighter tea, simply replace the half and half with more whole milk. For those who enjoy a salty Noon Chai, omit the sugar entirely and slightly increase the salt content to match the traditional savory Kashmiri style.

Serving Suggestions

Kashmiri Pink Chai is traditionally served piping hot and is often considered a treat for cold winter evenings or special occasions like weddings. It pairs beautifully with Kashmiri bread or a warm piece of buttery naan. For a modern twist, you can allow the tea to cool completely and serve it over ice for a refreshing Iced Kashmiri Chai. Because of its rich and nutty profile, it serves as an excellent accompaniment to light tea cakes or savory snacks like samosas.

Storage, Freezing & Reheating

If you have leftover chai, you can store it in an airtight container in the refrigerator for up to 2 days. To reheat, place the tea in a small saucepan over medium-low heat until it reaches your desired temperature; avoid letting it reach a rolling boil to preserve the pink color. While you can freeze the tea concentrate (the kahwa before adding milk), it is not recommended to freeze the finished milk tea as the dairy may separate upon thawing.

Nutrition Information

Kashmiri Pink Chai

This Kashmiri Pink Chai recipe is a simplified, one-pot version of the traditional Noon Chai that delivers authentic flavor and a beautiful aesthetic in a fraction of the time. In just 20 minutes, you can create a creamy, aromatic, and perfectly pink beverage that honors the tea culture of the region without the need for hours of labor.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2 cups

Course: Beverage, Tea

Cuisine: Indian, Kashmiri, Pakistani

Calories: 187

Ingredients Equipment Method Notes

Ingredients

  

Ice Water

• 1 cup room temperature water for ice water
• 2-3 large ice cubes

Tea Concentrate

• 1 cup water for brewing
• 2 tbsp Kashmiri chai leaves or non-bitter green tea
• 2 star anise badiyan
• 6-8 green cardamom pods
• 2 whole cloves optional
• 1 inch cinnamon stick optional
• 1/8 tsp baking soda heaped

Milk Tea Assembly

• 1 cup whole milk
• 1/2 cup half and half
• 1/4 tsp kosher salt adjust to taste
• 2-2.5 tbsp sweetener of choice cane sugar, brown sugar, or date syrup

Garnish

• Raw almonds and unsalted pistachios crushed

Equipment

• Measuring cup
• Medium Saucepan
• Ladle
• Fine-Mesh Strainer

Method

 

1. Combine one cup of room temperature water with 2-3 large ice cubes in a measuring cup and set it aside for later use.
   1 cup room temperature water, 2-3 large ice cubes
2. Place a medium saucepan over high heat. Add one cup of water, the Kashmiri chai leaves, star anise, green cardamom pods, and the optional cloves and cinnamon. Bring the mixture to a vigorous boil.
   1 cup water, 2 tbsp Kashmiri chai leaves, 2 star anise, 6-8 green cardamom pods, 2 whole cloves, 1 inch cinnamon stick
3. Once boiling, stir in the baking soda. The mixture will fizz slightly. Continue to boil over high heat for 5-6 minutes, using a ladle to occasionally scoop and pour the tea back into the pot (aeration). The liquid should reduce significantly and the froth will turn from pale green to a deep pink or burgundy color.
   1/8 tsp baking soda
4. Pour in the prepared ice water, discarding the remaining ice cubes to prevent over-dilution. You may aerate a few more times to deepen the color. Immediately add the milk, half and half, salt, and your chosen sweetener.
   1 cup whole milk, 1/2 cup half and half, 1/4 tsp kosher salt, 2-2.5 tbsp sweetener of choice
5. Bring the mixture to a light boil and then immediately turn off the heat. Do not over-boil at this stage, as prolonged heating can cause the pink color to fade.
6. Pour the tea through a fine-mesh strainer into mugs. Garnish with a generous sprinkle of crushed almonds and pistachios.
   Raw almonds and unsalted pistachios

Notes

To get the most vibrant color, the baking soda is essential; it neutralizes the acidity in the tea leaves to unlock the deep red pigments. If your tea is not turning pink after the initial reduction, add another 1/8 teaspoon of baking soda and boil for another minute.

FAQ