Picture of Pink Chai
Also known as Noon Chai or Kashmiri Chai, this amazingly pink beverage is made from the same tea leaves as green tea but varies dramatically in taste. A bit salty and incredibly creamy, this chai (tea) is as unique in taste as it is in appearance.

Let's get started.

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Step 1: Gathering Supplies

Picture of Gathering Supplies
32 ounces of milk
32 ounces cold water
12oz of cold water

1/4 tsp salt
2 heaping tbsp Kashmiri Chai or Green Tea
1/2 tsp baking soda
cinnamon stick (about 2 inches long)
6 green cardamom pods
4 tbsp sugar (or to taste)

finely chopped pistachios and/or almonds for garnishing

This recipe will yield 4-5 cups of Pink Chai

Step 2: Throwing it all in

Over hi heat, pour cold water into pot. Add in Kashmiri chai, salt, baking soda, cinnamon stick and cardamom pods. Allow it to come to a boil, then lower to medium heat and cover. Allow to cook for 30 minutes, but check on it every 10 minutes, to make sure the water hasn't all evaporated.

Step 3: Stirring

Picture of Stirring
After 30 minutes, add in 12oz of cold water. Stir vigorously for 5 minutes.

Step 4: Becoming pink

Picture of Becoming pink
Add in milk and sugar. Allow to come to a boil, then partially cover. Lower heat and allow to cook for 10 minutes., with the cover half on. You'll notice that the color is becoming a nice shade of pink!

Step 5: Sieving & Garnishing

Picture of Sieving & Garnishing
Sieve the Chai, and once chai is poured into cups, sprinkle chopped almonds and/or pistachios on top. Its ready to drink! Yum!
DaveenaR6 days ago
I followed all the steps, but mine didn't turn pink. Any idea whyyyy
FoodW made it!1 month ago

Your explanation and picture was really awesome.Going to try this yummy chai but may i know can we get kashmiri tea leaves in Bangalore?



Hi, I have a few questions about step 3, which is adding a COLD water and stirring, what exactly is being achieved by this?

if it is for diluting, then why is it different to adding more water at the beginning (there is no roasting, deglazing, caramelizing here) (maybe because temperature control of less water is better?), or reducing the temperature before adding supposedly cold milk to reduce temperature difference of the milk and water, then why stir for 5 minutes (I see blue reflection of propane flame underneath the bowl) to heat it up again before puring the milk, or why then just not to add a hot milk? Is it critical for pink color rendering?

Thank you.

ashutoshverma7 months ago

I couldnot imagine this recipe to be on this site. Nice one! In Jammu (Jammu and Kashmir) it is known as Desi Chai, Kashmir you have already mentioned, In Ladakh (also Jammu and Kashmir) it is known as Gud Gud(the boiling sound). This is also very popular in Tibet. In fact another addition that goes into this is fresh cream (in Jammu) / Yak butter in Ladakh/Tibet

Thanks a lot for suggesting an alternative tea leaves options

snoop9111 year ago

Why is there 2 listings for cold water,

32 ounces cold water
12oz of cold water

Can 44 ounces (oz) be added at once?

amalkhan (author)  snoop9111 year ago

No actually. It should be added in at two separate times. The first time to steep the tea which will extract the flavor from the tea leaves. The second time "shocks" the tea leaves, and helps to turn the color.

hde souza11 year ago
This sounds delicious. will have to try it. thanks for sharing
I love green tea !!!
sabu.dawdy1 year ago

something we often get in winter weddings (pakistan) :D

chloelynn1 year ago
I love chai tea!!! This is going to be sooo awesome to make!!!! Thanks
amalkhan (author) 1 year ago

For later use, I put it in the fridge and it'll be good for a couple days. However if you only steep the tea leaves in water, it'll keep for much longer. Just don't add any of the other things mentioned in step 1 besides the cold water.

ArvidJense1 year ago

Looks delicious! Do you drink it all at once, or make a big batch to keep some and reheat it?