This Kashmiri chai recipe makes creamy pink tea with green tea, a tiny amount of baking soda, milk, cardamom, pistachios, and almonds. The color comes from simmering and aerating the tea concentrate before adding milk.
Kashmiri Chai
- Total Time: 35 minutes
- Yield: 4 cups 1x
Description
Creamy Kashmiri chai with green tea, baking soda, milk, cardamom, pistachios, and almonds.
Ingredients
- 2 tablespoons Kashmiri or green tea leaves
- 3 cups water
- 1/8 teaspoon baking soda
- 2 cardamom pods, crushed
- 2 cups whole milk
- 1 to 2 tablespoons sugar, or to taste
- Pinch of salt
- Crushed pistachios and almonds
Instructions
- Simmer tea leaves, water, baking soda, and cardamom until the liquid darkens.
- Aerate by lifting and pouring the tea back into the pan several times.
- Add cold water if needed and continue simmering until reddish.
- Strain, add milk, and simmer until pink and creamy.
- Sweeten or salt to taste and top with nuts.
Notes
Use only a small amount of baking soda. Too much can make the tea taste soapy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Drink
- Method: Simmered
- Cuisine: Kashmiri
Nutrition
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Carbohydrates: 14g
- Protein: 6g
Quick Answer
To make Kashmiri chai pink, simmer green tea with a tiny amount of baking soda, aerate the concentrate, then add milk. The tea base should look reddish before the milk turns it pink.
Ingredients
How to Make Kashmiri Chai
- Simmer tea leaves, water, baking soda, and cardamom.
- Cook until the liquid darkens.
- Aerate by lifting and pouring the tea back into the pot.
- Strain, add milk, and simmer until creamy pink.
- Sweeten or salt to taste and top with nuts.
Why the Tea Turns Pink
The pink color depends on the tea leaves, baking soda, simmering time, aeration, and milk. If the concentrate is weak or pale before milk goes in, the final chai will usually look beige instead of pink.
Common Mistakes
- Using too much baking soda.
- Adding milk before the tea concentrate darkens.
- Skipping aeration.
- Using weak tea leaves.
- Boiling the milk too aggressively.
Sweet or Salty?
Both versions exist. Sweet Kashmiri chai is common for a dessert-style cup, while salty noon chai has a more traditional savory profile.
FAQ
Why is my Kashmiri chai not pink?
The tea may need more simmering, aeration, or the right small amount of baking soda. The pink color also appears more clearly after milk is added.
Can I use regular green tea?
Yes, but Kashmiri or gunpowder-style green tea usually gives better color and flavor.
Is Kashmiri chai sweet or salty?
It can be either. Many versions use sugar, while traditional noon chai can include salt.
Why add baking soda?
A small amount of baking soda changes the tea concentrate and helps develop the reddish base that turns pink with milk.
Can I make it ahead?
Yes. Make the tea concentrate ahead, refrigerate it, then add milk and reheat when serving.
What toppings go on Kashmiri chai?
Crushed pistachios, almonds, and sometimes dried rose petals are common toppings.
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.