Name: Kashmiri Pink Chai
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Kashmiri
Ingredients: 2 cups water; 1 tablespoon green tea leaves; 1/4 teaspoon baking soda; 2 cups whole milk; 2 cups cold water (added in stages); 4 cardamom pods, lightly crushed; 2 teaspoons sugar (optional); 1 tablespoon crushed pistachios (for garnish); 1 teaspoon dried rose petals (for garnish)

Ever wondered how a cup of tea can look as dreamy as a sunset and still taste like a warm hug? That’s the magic of Kashmiri Pink Chai, a creamy and aromatic drink with a stunning blush hue. Known also as Noon Chai or Gulabi Chai, this traditional tea from the Kashmir region is not your average brew—it’s slow-cooked, spiced, and rich with flavor, making it the perfect cozy indulgence on chilly days.

The beauty of Kashmiri Pink Chai lies in its delicate balance of flavors: slightly salty, slightly sweet, with a whisper of cardamom and a buttery smooth texture. And yes, it really does get its natural pink color from a surprising chemical reaction during the boiling process—not from food coloring! It’s a sip of heritage, elegance, and warmth in every cup.

Preparation Phase & Tools to Use

To make the perfect cup of Kashmiri Pink Chai, patience and the right tools are key.

1. Heavy-Bottomed Saucepan or Pot: Crucial for long simmering without burning the milk or tea. A non-stick pot works well too.

2. Balloon Whisk: Essential to aerate the tea during the “shocking” process (adding cold water while boiling), which contributes to its pink hue.

3. Fine Mesh Strainer: To ensure a silky smooth tea by straining out the tea leaves and spices.

4. Mortar and Pestle or Spice Grinder: You’ll want freshly crushed cardamom and other spices for the most fragrant flavor.

5. Measuring Cups and Spoons: Precision matters when it comes to the water-to-tea and milk ratios.

Having these tools handy not only helps you stay efficient but ensures your tea turns out luxuriously creamy and perfectly pink every time.

Ingredients for the Kashmiri Pink Chai

Green Tea Leaves: These are the backbone of the tea, contributing bitterness and depth that transforms beautifully with extended brewing.

Baking Soda: It may seem unusual, but it’s essential. Baking soda reacts with the tea to create that signature rosy color.

Cold Water: A critical component used in stages to help shock and aerate the tea, enhancing the pink transformation.

Whole Milk: The richness of whole milk creates the creamy, velvety body of the chai. Avoid low-fat milk for best results.

Sugar (optional): While traditionally salty, many prefer a sweet variation. Add according to taste.

Cardamom Pods: Lightly crushed, they bring a sweet, floral note that complements the earthy tea.

Crushed Pistachios & Rose Petals (for garnish): These not only elevate presentation but add a gentle nutty-floral layer to each sip.

How To Make the Kashmiri Pink Chai

Step 1: Begin the Boil

In a heavy saucepan, combine 2 cups of water with 1 tablespoon of green tea leaves and ¼ teaspoon of baking soda. Bring it to a vigorous boil and let it simmer for 15 minutes. The water will deepen in color.

Step 2: Shock with Cold Water

Add 1 cup of ice-cold water to the boiling tea. This sudden temperature change helps oxidize the tea and initiates the color transformation. Whisk vigorously for a few minutes.

Step 3: Simmer and Repeat

Repeat the process by adding another 1 cup of cold water and continue whisking. Let the tea simmer for another 10-12 minutes. The liquid should now have a reddish tinge.

Step 4: Add Milk and Spices

Pour in 2 cups of whole milk and crushed cardamom pods. Let it simmer gently, stirring occasionally, until the tea turns a soft pink. Taste and add sugar if desired.

Step 5: Strain and Serve

Using a fine mesh strainer, pour the tea into cups. Garnish with crushed pistachios and rose petals for a visually stunning finish.

How to Serve and Store Kashmiri Pink Chai

This chai is best enjoyed freshly brewed, warm, and in small cups that highlight its richness. It pairs beautifully with traditional Kashmiri breads or light biscuits for an elegant tea moment.

If you need to make it ahead of time, store the strained tea (before garnishing) in a sealed glass jar in the fridge for up to 2 days. Reheat gently on the stove over low heat, stirring continuously to preserve the creamy texture and vibrant color.

Avoid microwaving as it may dull the delicate hues and flavors. Garnish with rose petals and nuts only when ready to serve.

Frequently Asked Questions

How does the tea turn pink naturally?

The unique pink color comes from a reaction between the green tea, baking soda, and the oxidation process during long boiling and whisking. Adding cold water and aerating is key to achieving this.

Can I use regular tea instead of green tea leaves?

No—only traditional green tea leaves (not green tea bags) will develop the color and flavor needed for Kashmiri Pink Chai.

Is the tea meant to be salty or sweet?

Authentically, it’s slightly salty, but many prefer it sweetened. It’s perfectly acceptable to adjust it to your taste.

Can I make this dairy-free?

Whole milk is essential for texture and flavor, but if necessary, full-fat unsweetened almond or oat milk can be substituted. Keep in mind the pink hue may not be as vibrant.

Why is baking soda used?

It helps raise the pH of the tea, which deepens the color and supports the oxidation needed to create the signature pink color.

What if my tea doesn’t turn pink?

It’s usually due to not boiling it long enough or skipping the cold water shock and whisking process. Stick to the steps, and it should work beautifully!

Want More Chai and Tea-Inspired Sips?

If you love the charm and warmth of Kashmiri Pink Chai, here are a few more cozy recipes worth curling up with:

You might also enjoy the creamy decadence of the Creamy Broccoli Cheddar Soup or warm your hands with a bowl of Hearty Tuscan Bean Soup for a savory complement.

Looking for a more adventurous blend? Try the exotic Crockpot Thai Coconut Chicken Soup, or keep things sweet with a nostalgic nod to No-Bake Banana Pudding Cheesecake.

Pin and Tell Me How Yours Turned Out

You can save this to your drink boards for future tea sessions. Just click the Pin button.

If you make it, I’d love to know how it turned out for you. Did you go traditional with salt, or sweeten it up with sugar? Share your take in the comments below—I always love seeing how your creations come to life.

And if you’re craving more colorful and comforting recipes like this, follow along on my Pinterest at LadyPlate where I post daily food inspiration!

Kashmiri Pink Chai

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Author: Julia Koch
Total Time: 45 minutes
Yield: 2 servings
Diet: Vegetarian

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Description

Kashmiri Pink Chai is a traditional tea known for its creamy texture, distinct pink color, and balanced salty-sweet flavor. Slow-brewed with green tea leaves, baking soda, and milk, it’s finished with cardamom and garnished with rose petals and pistachios.