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Kashmiri Pink Chai Recipe

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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.