Name: Kashmiri Pink Chai
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Kashmiri
Ingredients: 2 tablespoons green tea leaves; 1/4 teaspoon baking soda; 2 cups water; 1 cup cold water or ice cubes; 2 cups whole milk; 4 cardamom pods, crushed; Salt to taste; Optional: 2 tablespoons heavy cream; Optional: 1 tablespoon slivered almonds and pistachios

If you’ve never sipped on a warm, salty-sweet, rose-tinted cup of Kashmiri Pink Chai, you’re in for a cozy surprise. This traditional tea, also known as Noon Chai or Gulabi Chai, hails from the Kashmir valley and is beloved for its rich aroma, buttery mouthfeel, and signature pink hue. Made with green tea leaves, baking soda, milk, and a hint of salt, it’s unlike any typical chai you’ve tried before.

Perfect for winter evenings or special family gatherings, Pink Chai is more than a beverage—it’s a ritual. The delicate blend of flavors and the slow simmering process make it soothing and deeply satisfying. With its naturally vibrant color and warming spices, this is a tea you’ll keep coming back to.

Why You’ll Love This Kashmiri Pink Chai

Kashmiri Pink Chai has a flavor profile that blends nutty, salty, and creamy all at once. Unlike spiced Indian masala chai, this one is subtle and mellow with an elegant twist from crushed cardamom and a dollop of cream. The ritual of slowly brewing the tea, aerating it for froth, and watching it turn from green to pink makes the entire process therapeutic.

What Kind of Tea Should I Use for Pink Chai?

Authenticity lies in the leaves. To make Kashmiri Pink Chai the traditional way, you need green tea leaves—preferably unflavored and high-quality loose leaf. Gunpowder green tea is often used for its strength and ability to release a vibrant pigment when reacted with baking soda. Avoid using jasmine or flavored greens, as they alter the taste and color.

Ingredients for the Kashmiri Pink Chai

This recipe uses pantry-friendly ingredients but requires patience to unlock that signature pink hue. Each component plays an important role in both taste and color transformation.

Green Tea Leaves provide the base and the rich, earthy flavor.

Baking Soda is the key to developing the natural pink color during the boiling process.

Water is used in stages to brew the tea and control its concentration.

Ice Cubes or Cold Water help shock the tea during aeration, promoting color change and froth.

Whole Milk is what gives the chai its creamy texture and brings out the signature pink shade.

Cardamom Pods add a gentle spice and floral note that enhances the experience.

Salt is added traditionally to make it a Noon Chai (salty tea), balancing the sweetness of milk.

Optional Cream or Nuts for extra richness and garnishing.

How To Make the Kashmiri Pink Chai

Step 1: Boil the Tea Leaves

Add 2 tablespoons of green tea leaves and 1/4 teaspoon of baking soda to 2 cups of water in a deep saucepan. Bring to a rolling boil and continue boiling for 10-15 minutes until reduced by half.

Step 2: Aerate and Cool

Add 1 cup of ice-cold water or a few ice cubes. With a ladle or whisk, beat the mixture vigorously for 5 minutes to aerate. This creates froth and helps the tea oxidize and begin turning pink.

Step 3: Repeat and Brew Stronger

Add another 1/2 cup of water and boil again for 5 minutes. Repeat the cooling and aerating process once more. This double cycle intensifies the color and flavor.

Step 4: Add Milk and Simmer

Pour in 2 cups of whole milk and add crushed cardamom pods. Let the mixture come to a gentle simmer. The tea will shift to a beautiful dusty pink.

Step 5: Strain and Serve

Add salt to taste. Strain the tea into cups, optionally topping with a swirl of cream or slivered almonds and pistachios.

How to Serve and Store Kashmiri Pink Chai

This recipe serves about 3 to 4 cups and is best enjoyed hot right after brewing, when the aroma is strongest and the color is vivid. Serve it in glass cups to highlight the stunning pink hue. Leftovers can be stored in the fridge for a day and reheated gently on the stove—avoid microwaving, as it dulls the color and froth.

What to Serve With Kashmiri Pink Chai?

Sheermal or Kulcha Bread

These slightly sweet breads pair wonderfully with the salty-smooth chai.

Almond Cookies

The nuttiness complements the cardamom and cream notes of the tea.

Bakarkhani

Flaky and subtly sweet, this biscuit-like bread is a traditional favorite.

Samosas

A savory snack like potato or meat samosas balances out the creamy tea.

Pistachio Cake

The nuttiness of pistachios echoes the garnishes used in the chai.

Dates and Nuts

A small plate of dried fruits and nuts makes for a simple, elegant pairing.

Paneer Rolls

Soft and mildly spiced, paneer snacks are hearty enough to pair with this tea.

Want More Beverage Ideas?

If you’re enchanted by the magic of Pink Chai, explore these other comforting creations:

Refreshing Homemade Peach Sorbet for a sweet and cooling counterpoint.
Frozen Banana Yogurt Pops as a creamy, no-guilt treat.
Cinnamon Sugar Air Fryer Banana Chips to enjoy a crisp bite with your chai.
Creamy Cottage Cheese Pasta Sauce for a savory indulgence after teatime.

Save This Recipe For Later

📌 Save this recipe to your Pinterest beverage board so you can find it when you’re in the mood for something warm and unique.

Let me know if you made this a little saltier or went all in with the cream and nuts. Did you whisk it by hand or give it a spin with a frother? Drop your version below.

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Conclusion

Kashmiri Pink Chai is more than just tea—it’s a moment of mindfulness. From the meditative brewing process to its creamy, spiced charm, every step is worth savoring. Once you master the color shift and taste balance, this drink becomes a comforting companion on quiet mornings or festive evenings.