Kashmiri Chai (Pink Tea or Noon Chai)
Kashmiri Chai (Pink Tea or Noon Chai) is a traditional Pakistani tea, made with a special variety of green tea, and infused with cardamom.
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Ingredients
- 4 cups water
- 4 teaspoon Kashmiri tea leaves (see notes)
- ¼ teaspoon baking soda
- 1 cup ice and water mixture (see notes)
- 1 ½ cup milk
- 6 pods cardamom
- salt (as needed)
- sugar (as needed)
- pistachios (optional)
- almonds (optional)
Instructions
- Add the 4 cups of water and tea leaves to a pot and bring the mixture to a boil.
- Reduce the heat to medium and let the tea simmer uncovered until you have a 2 cup reduction (approximately 20 minutes).
- Add the baking soda and cook for another 10 minutes after adding the soda. (see notes)
- Turn the stove off, remove the pot, and add the cold ice and water mix to the hot brew. (see notes)
- Start the aeration process by filling a ladle with the tea and pouring it back into the pot from a height. Agitate the liquid repeatedly until the color visibly brightens and changes to a dark pinkish maroon. (see notes)
- Mix this brew with the milk and the cardamom and bring to a boil. (see notes)
- Simmer for 5-10 minutes and then serve. (see notes)
Video
Notes
Kashmiri tea leaves: My 2 tried and trusted brands are Three Rivers Kashmiri Tea or Eastern Vital Tea. Available at Amazon or a South Asian store, these are an absolute must for the success of this recipe.
Ice and water: Pour half a cup of water into a measuring cup for liquids and add enough ice to get to the one cup mark. Make sure you measure accurately, because too much liquid will dilute the tea, and too little will not shock the brew as needed.
Salt & sugar: Traditional Kashmiri tea is brewed with salt, and most Kashmiris enjoy their tea salty. On the other hand, the popularized version of the tea is served with sugar alone. I personally grew up adding sugar to the authentic salted brew, and to this day, I enjoy a sweet and salty cup. I suggest experimenting and learning to create your own perfect cup of tea.
Optional ingredients: Nuts are a modern-day addition to this tea and taste delicious, but are not necessary. Some people prefer pistachios, while others like almonds, and some use a mixture of the two. Once again, I suggest experimenting until you find what you like.
Baking soda: My mother and grandmother never used baking soda, focusing instead on a proper and lengthy aeration process for that perfect color. I do add it to my tea as it helps speed up the process and achieve perfect results. Make sure your soda is fresh; otherwise, your tea will not be the ideal pink color.
Aerating: Prep your workspace for this part of the process. Either clean your kitchen sink and place your pot in it so the splashes don't dye your kitchen counter, or line your counter with an old towel. Have the ice water ready and on hand, and add it as soon as you turn the stove off. Continuously pour (no pauses) the tea with your ladle until the color changes. This can take anywhere from 10 to 30 minutes... be patient.
The final tea: Pour the milk and tea in a 1:1 ratio and add 2 pods of crushed cardamom per cup of tea that you're preparing. This is my preferred way of drinking my Pink Chai, but if you like it less creamy, then feel free to use less milk.
Serving the tea: When I serve the tea for a large crowd, I always place the salt, sugar, and nuts on the side, to allow everyone to customize their brew.
Nutrition
Serving: 1gCalories: 64kcalCarbohydrates: 6gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 119mgPotassium: 173mgFiber: 1gSugar: 4gVitamin A: 148IUVitamin C: 1mgCalcium: 133mgIron: 0.4mg
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