Pink Tea Recipe: The Beautiful Brew Known as Kashmiri Chai
This Pink Tea Recipe—also known as Kashmiri Chai or Noon Chai—is a rich and creamy traditional tea with a stunning rosy color and unique flavor. Made with green tea leaves, baking soda, and milk, it’s a beautiful blend of savory, floral, and warming chai flavors. Perfect for elegant chai parties or cozy comfort sips.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3–4 cups
- Category: drinks
- Method: Stovetop
- Cuisine: Kashmiri / Pakistani
- Diet: Vegetarian
Ingredients
-
2 tablespoons green tea leaves (Kashmiri or Chinese green tea)
-
1/8 teaspoon baking soda
-
2 cups cold water
-
2 cups ice-cold water
-
2 cups whole milk (warm)
-
2–3 cardamom pods, lightly crushed (optional)
-
Salt to taste (or sugar if preferred)
-
Optional garnishes: crushed pistachios, almonds, dried rose petals
Instructions
-
In a deep saucepan, combine green tea leaves, baking soda, and 2 cups of cold water. Bring to a boil.
-
Simmer for 10–15 minutes, stirring often, until the water reduces by half and turns deep burgundy.
-
Add 2 cups of ice-cold water and whisk vigorously to aerate.
-
Add cardamom pods (optional), and simmer for another 5 minutes.
-
Strain the tea concentrate through a fine sieve into a clean pot.
-
Slowly pour in warm milk while stirring—the pink hue will appear.
-
Add salt (or sugar) to taste, simmer gently, and serve hot.
-
Garnish with crushed nuts or dried rose petals if desired.
Notes
-
Use loose green tea leaves, not tea bags, for best color and flavor.
-
Whisking after adding cold water is essential for oxidation and pink color development.
-
You can store the concentrate in the fridge for 2–3 days before adding milk.
-
For a sweeter version, use condensed milk instead of whole milk.
-
Try rose water or cherry juice for creative variations!