I love how this tea stands out with its rosy pink color and deep, layered flavor. The rich aroma of cardamom and cinnamon instantly makes my kitchen feel cozy. It’s not just a drink—it’s an experience. The unique brewing process creates a creamy texture, and the pink color always adds a touch of magic to every cup. It feels special, even if I’m just sipping it by myself on a quiet morning.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups water
2 tablespoons Kashmiri or Himalayan green tea leaves
½ teaspoon baking soda
1–2 star anise
2 cardamom pods, crushed
1 cinnamon stick
¼ teaspoon salt
2 cups whole milk
Sugar or honey to taste
Crushed pistachios or almonds for garnish (optional)
Directions
Boil the tea leaves: I start by boiling 4 cups of water in a saucepan. Once it’s bubbling, I add the Kashmiri green tea leaves and let them boil for 5 minutes.
Add baking soda: Next, I stir in the baking soda. The water turns a deep reddish color—this step is what eventually gives the tea its signature pink tone. I keep it boiling for another 2 minutes.
Add the spices: I drop in the star anise, crushed cardamom pods, and cinnamon stick, and boil the mix for 1 more minute.
Simmer slowly: I reduce the heat and let the tea simmer for 20 to 30 minutes. This helps the flavor and color deepen beautifully.
Season and add milk: Once the tea is reduced, I stir in salt, then pour in the milk. I bring it to a gentle boil while stirring constantly. The color changes from red to a lovely pink shade—this part always feels a little magical.
Strain and serve: I strain the tea into cups, sweeten it to taste with sugar or honey, and garnish with crushed nuts if I’m feeling fancy.
Servings and timing
Servings: 4 cups
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Variations
I like experimenting with this chai depending on the occasion:
Richer version: I replace half the milk with cream or use condensed milk for extra richness.
Spicier twist: I sometimes add cloves, nutmeg, or even a pinch of black pepper.
Vegan chai: I swap in almond milk or oat milk for a dairy-free option.
Iced version: After brewing, I let it cool and serve it over ice for a refreshing summer drink.
Festive flair: A few strands of saffron added during the simmer give it a luxurious aroma and golden finish.
Storage/Reheating
If I have any leftovers (rare, but it happens!), here’s how I store and reheat:
Fridge: I pour the cooled tea into a sealed jar and keep it in the fridge for up to 24 hours.
Reheat: I gently warm it on the stove over low heat to keep the flavor intact. I avoid the microwave to preserve the pink color and prevent separation.
FAQs
What makes Kashmiri Pink Chai pink?
The pink color comes from the reaction between the green tea and baking soda, followed by the addition of milk. It takes a bit of time and stirring, but the color transformation is worth it.
Can I use regular green tea?
Yes, but the results may vary. I find that using authentic Kashmiri or Himalayan green tea gives the best color and flavor. Regular green tea might result in a lighter pink hue.
Is this tea sweet or salty?
Traditionally, it’s slightly salty, but I prefer it sweetened with sugar or honey. The salt enhances the flavor, so I keep a small pinch in either version.
Can I make this tea ahead of time?
Yes! I often prepare the tea base (before adding milk), refrigerate it, and then heat it up with milk just before serving. It saves time and still gives me that fresh taste.
What can I serve with this chai?
I love serving it with light pastries, Kashmiri biscuits, or buttery rusks. It also pairs wonderfully with spiced nuts or even fruit tarts for a more festive touch.
Conclusion
Kashmiri Pink Chai (Noon Tea) is more than just a beautiful drink—it’s a warm, aromatic journey to the heart of Kashmir. With every cup, I feel wrapped in comfort and tradition. Whether I’m sharing it with friends or enjoying a moment of peace alone, this pink tea never fails to make the moment special.
Experience the warmth and aroma of Kashmiri Pink Chai with its unique blush color and cozy blend of cardamom, cinnamon, and star anise—perfect for winter mornings or festive gatherings.
Ingredients
4 cups water
2 tablespoons Kashmiri or Himalayan green tea leaves
½ teaspoon baking soda
1–2 star anise
2 cardamom pods, crushed
1 cinnamon stick
¼ teaspoon salt
2 cups whole milk
Sugar or honey, to taste
Crushed pistachios or almonds, for garnish (optional)
Instructions
Boil the Tea Leaves
Bring 4 cups of water to a boil in a saucepan. Add tea leaves and boil for 5 minutes.
Add Baking Soda
Stir in baking soda. The water will turn reddish. Continue boiling for 2 more minutes.
Add Spices
Add star anise, crushed cardamom pods, and cinnamon stick. Boil for 1 more minute.
Simmer
Reduce heat and simmer for 20–30 minutes, letting the flavor deepen and water reduce.
Add Salt and Milk
Stir in salt. Add milk and bring to a gentle boil while stirring. The tea should turn pink.
Strain and Serve
Strain the tea into cups. Sweeten to taste and garnish with crushed nuts if desired.
Notes
Tea Leaves: Use authentic Kashmiri or Himalayan green tea for best results.
Pink Color Tip: The pink hue forms from the reaction between baking soda, tea, and milk. Slightly adjust baking soda or simmering time for deeper color.
Sweetness: Add sugar or honey to your taste; start small and build up.
Spice Variations: Add cloves, nutmeg, or black pepper for a bolder chai.
Milk Options: Whole milk yields the creamiest chai; for dairy-free, use oat, almond, or coconut milk.
Serving: Serve hot, garnished with saffron strands, crushed pistachios, almonds, or rose petals.
Storage: Store leftovers in the fridge for up to 24 hours and reheat gently.
