Warm, creamy, and beautifully pink, Kashmiri Pink Chai is more than just a drink—it’s a cultural experience. Also known as Noon Chai, this traditional tea from Kashmir is loved for its distinct color, rich flavor, and calming properties. Made with green tea leaves, baking soda, milk, and aromatic spices, it’s a soothing and indulgent beverage, especially enjoyed during cold winter mornings or festive gatherings.
Unlike regular chai, Kashmiri Pink Chai is low in caffeine and slow-cooked to achieve its signature color and depth, making it a meditative ritual in itself.
What Is Kashmiri Pink Chai?
Kashmiri Pink Chai is a unique tea prepared with green tea leaves (often called “gunpowder tea”), baking soda, milk, salt or sugar, and sometimes nuts or spices like cardamom and cinnamon. The baking soda reacts with the green tea during a long simmering process, resulting in a natural pink hue.
In Kashmir, Noon Chai is often salted, but sweet versions are popular too—especially outside South Asia. The name “noon” comes from the word for “salt” in several regional languages.
Why You’ll Love It
✅ Visually stunning – Beautiful natural pink color
✅ Creamy and comforting – Perfect for cozy days
✅ Rich cultural tradition – Experience Kashmiri hospitality
✅ Low in caffeine – Great alternative to regular tea or coffee
✅ Customizable – Make it salty, sweet, or spice-infused
Ingredients for Kashmiri Pink Chai
- 2 tablespoons green tea leaves (gunpowder or any strong green tea)
- ¼ teaspoon baking soda
- 2 cups water
- 1 cup ice-cold water (for shock step)
- 2 cups whole milk (or plant-based milk like almond or oat)
- Sugar or salt to taste
- Optional spices: cardamom pods, cinnamon stick, star anise
- Optional garnish: crushed pistachios or almonds, dried rose petals
How to Make Kashmiri Pink Chai – Step-by-Step
Step 1: Boil the Tea
In a deep saucepan, add green tea leaves, baking soda, and 2 cups of water. Simmer for 30–40 minutes, stirring occasionally, until the liquid reduces and turns deep burgundy or dark red.
Step 2: Shock with Cold Water
Add 1 cup of ice-cold water to the tea and whisk vigorously. This helps aerate the tea and develop its signature pink tone.
Step 3: Add Milk and Simmer
Add milk slowly while stirring, and simmer for another 5–10 minutes. Watch the color turn from burgundy to rosy pink. Add sugar or salt to taste.
Step 4: Strain and Serve
Strain into cups and garnish with chopped nuts or dried rose petals. Serve warm.
Sweet vs. Salty
- Traditional: Slightly salty, often enjoyed with naan or bakarkhani (sweet bread)
- Modern twist: Sweetened with sugar, honey, or condensed milk
- Spiced: Add cardamom, cinnamon, or a pinch of saffron for warmth
Tips for Success
- Use whole milk for the creamiest texture and richer pink color
- Simmer slowly and don’t rush the process—the longer, the better
- Whisking after the cold water step is key to developing the pink hue
- The tea can be stored in the fridge and reheated gently
When to Serve Kashmiri Pink Chai
- Cold mornings or evenings
- Festivals or special occasions
- Ramadan iftars or Eid gatherings
- Afternoon tea with friends
- Self-care and relaxation days
Pair it with Kashmiri breads, shortbread cookies, or savory pastries.
Final Thoughts
Kashmiri Pink Chai is a tea like no other—silky, aromatic, and visually enchanting. It’s not just a drink but a tradition steeped in warmth, patience, and hospitality. Whether you enjoy it the traditional way or give it a sweet twist, this soothing, elegant beverage brings a touch of Kashmir to your cup.
Brew it slow, sip it warm, and savor the magic in every rosy drop. 🫖🌸