Kashmiri Chai Recipe

Overview

Kashmiri chai, also called pink tea or noon chai, is a creamy milk tea made from a strongly cooked green-tea concentrate. A small amount of baking soda helps develop the deep reddish-brown base that turns pink when it is combined with milk.

This recipe makes four small cups. The salt keeps the tea balanced and gives it its characteristic savory edge, while sugar, cardamom, and chopped nuts make it suitable for a sweeter serving. For a different South Asian milk tea, compare this method with our doodh patti chai recipe.

Ingredients

• 4 cups (960 ml) water
• 2 tablespoons Kashmiri tea leaves, or plain unflavored green tea leaves
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1 cup (240 ml) ice-cold water
• 2 cups (480 ml) whole milk, warmed
• 3 tablespoons granulated sugar, plus more to taste
• 1/4 teaspoon ground cardamom
• 2 tablespoons finely chopped pistachios or almonds, for serving

How to make it

1. Make the tea concentrate. Put the 4 cups of water and tea leaves in a wide saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer uncovered for 8 minutes. The liquid should look noticeably darker than ordinary brewed green tea.

2. Add the salt and baking soda. Stir in the salt and baking soda. Keep the pan at a steady simmer and whisk the tea vigorously for 5 to 7 minutes. The liquid should become deep reddish-brown and slightly foamy. Do not use more baking soda to speed this up; too much gives the tea a soapy taste.

3. Dilute and strain the concentrate. Pour in the ice-cold water gradually while whisking. The color should lighten from dark brown toward a red or burgundy shade. Simmer for 2 more minutes, then strain the concentrate through a fine-mesh sieve. You should have about 2 cups of strong tea base.

4. Combine with milk. Return the strained concentrate to the clean saucepan and add the warmed milk. Stir in the sugar and cardamom. Bring the tea just to a gentle simmer; do not let it boil hard, as the milk can scorch or form a thick skin.

5. Finish the chai. Simmer for 4 to 5 minutes, stirring occasionally. The tea should look creamy pink, smell fragrant from the cardamom, and coat a spoon lightly. Taste and add another 1 to 2 teaspoons of sugar if you prefer a sweeter cup.

6. Serve. Pour into small cups and scatter the chopped pistachios or almonds over the top. Serve hot. The nuts are optional, but their crunch works especially well with the creamy tea; you can also serve it alongside a milky dessert such as ras malai.

Expert tips

• Use a wide pan for the concentrate. More surface area makes vigorous whisking easier and helps the tea reduce evenly.
• Do not replace baking soda with baking powder. Baking powder contains additional ingredients and will not produce the same result.
• For a more traditional savory cup, reduce the sugar to 1 tablespoon or leave it out and add sugar individually when serving.
• If using ordinary green tea, choose plain loose-leaf tea without lemon, mint, or other flavorings. Tea bags can work, but they may produce a lighter, less rounded flavor.
• If the tea is too salty, dilute each serving with a little more warm milk and add sugar gradually. Do not try to cover a strongly salty batch with a large amount of sugar.
• If the tea is pale, the concentrate was probably not cooked or whisked long enough. Return the strained concentrate to the pan and simmer it for 3 to 5 minutes before adding more milk.
• If it tastes bitter or astringent, the tea was overcooked or the leaves were too strong. Add warm milk a few tablespoons at a time and adjust the sugar.
• If the milk separates, the heat was too high or the milk was added to an aggressively boiling concentrate. Keep the final stage at a gentle simmer and stir regularly.

Serving and storage

Serve Kashmiri chai hot in small cups, since it is rich and filling. Add the nuts just before serving so they stay crisp.

For advance preparation, refrigerate the strained tea concentrate in a covered container for up to 3 days. Cool it promptly before refrigerating. When ready to serve, combine it with milk and heat gently. Refrigerate leftover milk-based chai within 2 hours and use it within 2 days; reheat only the amount you need and do not boil it repeatedly.

Frequently asked questions

Why does Kashmiri chai turn pink?

The pink color develops when a strongly cooked green-tea concentrate, a small amount of baking soda, cold water, and milk interact. The concentrate should be deep reddish-brown before the milk is added; a weak or lightly cooked base usually produces beige tea instead.

Can I make Kashmiri chai without baking soda?

You can make a savory milk tea without it, but the tea will usually stay tan or brown rather than pink. Baking soda is used in a very small quantity, so measure it carefully to avoid a soapy flavor.

What should Kashmiri chai taste like?

It should be creamy, lightly savory, and fragrant from cardamom, with sweetness adjusted to taste. It should not taste strongly salty, bitter, or soapy.

Can I use regular green tea for this recipe?

Yes. Plain loose-leaf green tea is the most practical substitute for Kashmiri tea leaves, although the flavor and color may be a little lighter. Avoid flavored green tea blends.

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