Description
Kashmiri Pink Chai, also known as Noon Chai or Gulabi Chai, is a traditional tea from the Kashmir region, celebrated for its stunning pink color and creamy, slightly salty taste. This comforting beverage combines green tea leaves with baking soda, milk, and aromatic spices, creating a rich cultural experience in every cup. Perfect for chilly evenings and festive occasions.
Ingredients
Units
Scale
- 2 tablespoons Kashmiri green tea leaves
- 1/4 teaspoon baking soda
- 2 cups water
- 2 cups cold water (for shocking the tea)
- 1 cup milk (or more, to taste)
- 2–3 green cardamom pods, slightly crushed
- Sugar or salt, to taste (traditionally slightly salty)
- Crushed pistachios or almonds, for garnish (optional)
Instructions
- Boil 2 cups of water with the green tea leaves and baking soda. Simmer for 10–15 minutes until reduced to half and the tea turns a deep burgundy color.
- Add 2 cups of cold water to “shock” the tea and whisk vigorously for a few minutes to develop the pink hue.
- Strain the tea concentrate and return to the pot. Add cardamom and milk, and bring to a gentle boil. Simmer for 5–10 minutes.
- Adjust salt or sugar to taste (or both for a balanced flavor).
- Pour into cups and garnish with crushed nuts if desired. Serve hot.
Notes
- Whisking the tea after shocking with cold water is key to achieving the signature pink color.
- The color and flavor develop best when using authentic Kashmiri green tea leaves.
- Can be stored in the refrigerator and reheated with milk before serving.
Nutrition
- Calories: 90
- Sugar: 6g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 15mg
