This Kashmiri pink chai (also called noon chai or gulabi chai) is a warm, comforting drink with a gorgeous pink hue, creamy texture, and gentle blend of spices.
Popular in Kashmir and across South Asia, it offers a soothing, subtly savory twist on your typical sweet chai.
Why You’ll Love This Recipe
Unique flavor – Lightly salty, aromatic, and gently spiced.
Beautiful presentation – The blush pink hue is a true conversation starter.
Perfect for winter – Cozy and warming from the inside out.
Caffeine with character – A change from your usual coffee or black tea.
What You’ll Need (Ingredient Highlights)
Green tea leaves – Kashmiri or Himalayan preferred.
Baking soda – Key to achieving that iconic pink color.
Whole milk – For creaminess and balance.
Aromatic spices – Cardamom, cinnamon, and star anise.
Salt & sugar – A gentle salty-sweet balance.
Crushed nuts – Optional garnish for texture and richness.
Pro Tips Before You Start
Use high-quality green tea – It makes a big difference in flavor.
Don’t skip the baking soda – It’s what turns the tea pink!
Simmer patiently – The longer reduction builds color and taste.
Whisk the milk – Helps the pink color bloom.
How to Make Kashmiri Pink Chai – Step by Step
Step 1:
Boil water then add green tea and cook for about 5 minutes.
Step 2: Add Three
Stir in a little baking soda, the water will turn deep red.
Continue to boil for another 2 minutes.
Step 3: Add Spices
Add star anise, cardamom and cinnamon to the
Step 4: Simmer to Reduce Reduce
heat and simmer for 20–30 minutes until the tea is reduced to one cup.
Step 5: Add Salt
Add a little salt and stir well.
Step 6: Add Milk and Whisk
Add milk, increase heat and stir constantly until tea boils and turns pink.
Step 7: Strain and Sweeten
Remove from heat and strain into cups. Add sugar or honey to taste.
Step 8: Garnish and Serve
Top with crushed nuts (almonds or pistachios) if desired. Serve hot!
What to Serve It With
Baklava or barfi – Sweet treats to balance the tea’s saltiness.
Spiced nuts – Perfect alongside the aromatic notes.
Buttered toast or naan – Simple and comforting.
Variations & Substitutions
Use black tea – For a different flavor, though you’ll lose the pink color.
Make it vegan – Use almond or oat milk (color may vary).
Add rose water – A floral twist that enhances the aroma.
Skip the nuts – It’s delicious with or without garnish.
Storage Tips
Refrigerate leftovers – Store in the fridge up to 2 days. Reheat gently.
Do not freeze – Milk may separate and affect the texture.
FAQs
Why does baking soda make the chai pink?
It alters the pH, allowing polyphenols in the green tea to react with milk and turn pink.
Can I use any green tea?
Yes, but Kashmiri or Himalayan green tea is traditional and gives best results.
Is Kashmiri chai sweet or salty?
It’s both! Traditionally slightly salty, but sweetened to your taste.
Do I have to reduce the tea for so long?
Yes, reducing concentrates the flavor and helps with color development.
What milk works best?
Whole milk is ideal for richness and a vivid pink hue.
Can I make it caffeine-free?
Use decaf green tea, but results may vary slightly in color.
Final Thoughts
Kashmiri pink chai is more than a beverage—it’s a comforting ritual that blends color, aroma, and tradition in every cup.
Once you try it, you’ll want to share its stunning look and soothing flavor with everyone around you.
Kashmiri Pink Chai
Ingredients
- 4 cups water
- 2 tbsp Kashmiri or green tea
- ½ tsp baking soda
- 1 –2 star anise
- 2 cardamom pods crushed
- 1 cinnamon stick
- ¼ tsp salt
- 2 cups whole milk
- Sugar or honey to taste
- Crushed nuts optional
Instructions
- Boil water and green tea for 5 minutes.
- Add baking soda and boil 2 more minutes.
- Add spices and boil 1 minute.
- Simmer on low 20–30 minutes to reduce by half.
- Stir in salt.
- Add milk and bring to a boil, whisking until pink.
- See full steps with tips & photos → https://p4pd.org/kashmiri-pink-chai/
Notes
