Kashmiri Pink Chai is a Pakistani hot beverage which is pink in colour. It has a rich, creamy and sweet taste. A kehwa (tea base) is first prepared with Kashmiri or Green Tea leaves and whole spices like star anise, cinnamon, cloves and green cardamon. And then the kehwa is boiled with milk and sugar to make the tea.
How To Make Kashmiri Pink Chai And Some Tips
- Begin by adding cold water to the pan. It has to be cold from the refrigerator.
- Then add the Kashmiri tea leaves (<-- affiliate link) and star anise, cinnamon, cloves and green cardamom for flavour.
- After one boil comes, add baking soda (NOT baking powder). The reaction of baking soda with the tea leaves will start turning the mixture pink.
- Then on medium-low heat boil the mixture till it is reduced to 2 cups. Just roughly get an eye measurement of the quantity.
- Add ice-cold water (water from the fridge with ice cubes in it) which should altogether be 2 cups. Pour this water from a height. But be cautious as the water in the pan is hot and you might get splashed.
- Then take a ladle or a cup and start aerating the tea. From a height pour the liquid back and forth for around 10 minutes. Tedious but worth it!
- You will start noticing some dark red bubbles on the surface of the tea. Turn off the heat and strain. You are left with a dark red kehwa (tea).
- To prepare the Kashmiri Chai bring milk to a boil in another saucepan. Add sugar and pour in your Kashmiri kehwa you just prepared. Keep in mind the more kehwa you add the pinker your tea will get but it will also get stronger. So taste it and find your right balance.
- Bring this milk and tea mixture to a boil and then turn off the heat and cover for 2-3 mins.
- Pour in your mugs, garnish with finely sliced pistachios and almonds.
Can You Store The Tea
You can store the kehwa (the base of the tea) in the fridge for 2 weeks. Whenever you want to make the Kashmiri Chai boil the kehwa with milk.
Watch How To Make It
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Kashmiri Pink Chai (Noon Tea)
- 4 cups cold water
- 3 tablespoon kashmiri tea leaves
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- 1 star anise
- 1 inch piece of cinnamon
- 3 cloves
- 5 green cardamons
- 2 cups ice-cold water
- 1 cup milk
- 1 cup kehwa
- 1-2 tablespoon sugar optional
- crushed almonds & pistachios for garnish
- In a large sauce add the water along with kashmiri tea, star anise, cinnamon, cloves and green cardamom. Bring everything to a boil.
- When the boil comes add baking soda and salt. Lower the heat slightly and keep cooking till the water is reduced to half the initial amount which is 2 cups according to this recipe.
- When the water is reduced add ice-cold water along with some ice cubes from a height. Then aerate the mixture by using a ladle or another mug and pour around a cup of this tea from a height and keep doing that for the next 10 mins. It translates to ‘phaintna’ in Urdu which means to beat vigorously.
- After 10 mins you will start to see deep red bubbles on the surface of the tea. Turn off the heat and strain the liquid. This ‘kehwa’ can be stored in the fridge for around 2 weeks.
- For preparing the milk tea, bring the milk to a boil in a saucepan. Add the sugar and pour some of the kehwa. You can adjust the kehwa and milk ratio according to your taste. Bring the mixture to a boil and turn off the heat. Cover the pan and give ‘dam’ for 2-3 mins.
- Pour in the serving cups and add garnish with some crushed almonds and pistachios.
- The kehwa prepared in this recipe makes around 5-6 cups of Kashmiri Chai. The leftover kehwa can be store in the fridge for 2 weeks.
- This post contains affiliate links. Read my disclosure policy here.
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This post was originally published on November 28, 2019 and has been updated with new pictures, video and detailed instructions. Here is the the old picture: