Description
Kashmiri Pink Chai, or Noon Chai, is a traditional beverage from the Kashmir Valley known for its vibrant pink color, creamy texture, and slightly salty flavor. This chai is brewed with Kashmiri green tea leaves, milk, and spices, then garnished with chopped pistachios, almonds, and rose petals for an indulgent treat.
Ingredients
4 cups water (for brewing)
2 tablespoons Kashmiri green tea leaves
¼ teaspoon baking soda
2 cups cold water (for shocking)
2 cups whole milk
½ cup heavy cream (optional)
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
Salt to taste (traditionally ¼ teaspoon)
2 tablespoons chopped pistachios (for garnish)
1 tablespoon chopped almonds (for garnish)
Crushed rose petals (optional, for garnish)
Instructions
- In a saucepan, bring 4 cups of water to a boil.
- Add the Kashmiri green tea leaves and baking soda to the boiling water. Boil for 10-15 minutes, stirring vigorously to oxygenate and develop a reddish hue.
- Add 2 cups of cold water to shock the mixture and develop the pink color. Boil for another 5 minutes.
- Reduce the heat and slowly add the milk (and heavy cream, if using). Stir continuously until the tea turns pink.
- Add ground cardamom, cinnamon, and salt. Simmer for 5-7 minutes to blend the flavors.
- Strain the tea into cups and garnish with chopped pistachios, chopped almonds, and crushed rose petals (optional).
- Serve hot and enjoy this unique, comforting beverage!
Notes
The use of Kashmiri green tea leaves, baking soda, and the cold water shock process gives this chai its signature pink color.
If you prefer a sweeter version, you can add sugar or honey to taste.
This chai can be made without cream for a lighter version, or with almond or oat milk for a dairy-free option.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
