Kashmiri Pink Chai Recipe – Color Your Tea Time!
If you thought tea was just black, green, or maybe chai-spiced, then get ready to be amazed. Kashmiri Pink Chai, also known as Noon Chai or Gulabi Chai, is a beautiful rose-hued drink that’s unlike anything you’ve tried before. With its rich, creamy texture, slight saltiness, and subtle nutty and floral notes, this traditional tea from the Kashmir region is not just a beverage—it’s a whole cultural experience.
A cup of Kashmiri Pink Chai is comfort, color, and heritage all in one. And while it takes a bit more effort than your average tea, the end result is magical. Let’s dive into the story behind this unique brew and learn how to make it the traditional way—from scratch.
☕ What Is Kashmiri Pink Chai?
Kashmiri Pink Chai is a traditional tea from the valleys of Kashmir, India. It’s made using green tea leaves (not black!), baking soda, and milk, with flavorings like cardamom, cinnamon, and sometimes star anise. The most fascinating part? The tea starts off green and transforms into a deep pink thanks to a combination of long simmering, aeration (whisking), and a pinch of baking soda.
In Kashmir, Noon Chai (meaning “salt tea” in Persian) is often sipped in the chilly mornings or during celebrations like Eid and weddings. It’s paired with traditional breads like lavasa or kulcha, and served in samovars, ornate metal tea pots that keep it hot for hours.
🌸 Why Is It Pink?
The pink color is all-natural—no food coloring involved. It’s the result of a chemical reaction between green tea tannins and alkaline baking soda, enhanced when milk is added later. The trick is in the aeration process, where the tea is briskly whisked or poured between pots, allowing oxygen to do its job.
🫖 Kashmiri Pink Chai Recipe
This traditional recipe is made from scratch, but you can find shortcuts with pink chai mixes (we’ll touch on that later). For the best flavor and the real deal, follow the steps below.
⭐ Ingredients:
- 4 cups water
- 2 tablespoons Kashmiri green tea leaves (or regular green tea if you can’t find the Kashmiri kind)
- 1/4 teaspoon baking soda
- 2–3 cardamom pods, lightly crushed
- 1 small cinnamon stick (optional)
- 1 star anise (optional, for floral aroma)
- 2 cups cold water (for shocking)
- 2 cups whole milk (or a mix of milk and cream for richness)
- Salt or sugar to taste (Kashmiris traditionally add salt; others prefer sugar)
- Crushed pistachios or almonds for garnish
- Dried rose petals (optional, for presentation)
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