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.

Step 1: 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
<p>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. </p>
<p>I do not think storing cooked chai is a good idea. </p>
I followed all the steps, but mine didn't turn pink. Any idea whyyyy
<p>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?</p><p>http://allyummydish.blogspot.in/2015/06/kashmiri-chai.html</p>
<p>Hi, I have a few questions about step 3, which is adding a COLD water and stirring, what exactly is being achieved by this?</p><p>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?</p><p>Thank you.</p>
<p>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</p><p>Thanks a lot for suggesting an alternative tea leaves options</p>
<p>Why is there 2 listings for cold water,</p><p>32 ounces cold water <br>12oz of cold water</p><p>Can 44 ounces (oz) be added at once?</p>
<p>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. </p>
This sounds delicious. will have to try it. thanks for sharing
I love green tea !!!
<p>something we often get in winter weddings (pakistan) :D</p>
I love chai tea!!! This is going to be sooo awesome to make!!!! Thanks
<p>Looks delicious! Do you drink it all at once, or make a big batch to keep some and reheat it?</p>

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