Pink Chai

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Introduction: Pink Chai

About: I'm a creative content creator here at instructables, which means that I have the most awesome job making just about anything and everything! My passions are interior decor, fun and innovative children's play …

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

Ingredients
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

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

Step 4: 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

Sieve the Chai, and once chai is poured into cups, sprinkle chopped almonds and/or pistachios on top. Its ready to drink! Yum!

1 Person Made This Project!

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23 Comments

0
psa9009
psa9009

5 years ago

I dont see the instructions to prepare the tea ,just the ingredients , can you email me the instruction please.

0
ShanibB
ShanibB

Reply 4 years ago

http://www.kashmirbox.com/blog/nun-chai-recipe

0
Veronica Irene Rajah

Can you tell me why baking soda is used? Can it be left out?

0
ShanibB
ShanibB

Reply 4 years ago

A pinch of baking soda while boiling the tea before adding milk gives a pinkish color to the tea. and by the way the post above isn't authentic Kashmiri Nun chai, however it is the Pakistan side Kashmir version.

0
ShanibB
ShanibB

Reply 4 years ago

A pinch of baking soda while boiling the tea before adding milk gives a pinkish color to the tea. and by the way the post above isn't authentic Kashmiri Nun chai, however it is the Pakistan side Kashmir version.

0
ashutoshverma

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

0
MRF12
MRF12

Reply 4 years ago

if you ever had kashmiri tea ever in jammu you would have noticed something teriibley wrong with this post

0
MRF12
MRF12

4 years ago

nuni chay means salt tea . and every kashmir living the valley of kashmir have this twice a day in the morning and at 4 pm and i am an ethnic kashmir i wonder what these things are doing in nuni chai the writer of this diy has combined two different drinks the chay (nuni chai) and khawi (which contains cinnamon and cardamom and sugar) together

nuni chay is salt tea

and khawa is spicy sugar tea

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.

0
weteyez
weteyez

Reply 5 years ago

"cold water is to shock the tea leaves and shaking or stirring for atleast 5 minutes after adding it will help giving it a pink colour."

0
snoop911
snoop911

7 years ago on Introduction

Why is there 2 listings for cold water,

32 ounces cold water
12oz of cold water

Can 44 ounces (oz) be added at once?

0
weteyez
weteyez

Reply 5 years ago

i made it with the above recipe and it was delicious. Just to clarify for a lot of people who wants to know about cold water adding later. "cold water is to shock the tea leaves and shaking or stirring for atleast 5 minutes after adding it will help giving it a pink colour."

0
amalkhan
amalkhan

Reply 7 years ago on Introduction

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.

0
SohailH1
SohailH1

Reply 5 years ago

At which point is the tea ment to turn colour?

0
SohailH1
SohailH1

5 years ago

Has anyone actually made this correctly?

0
amalkhan
amalkhan

7 years ago on Introduction

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.

0
SocM
SocM

Reply 5 years ago

I do not think storing cooked chai is a good idea.

0
DaveenaR
DaveenaR

5 years ago

I followed all the steps, but mine didn't turn pink. Any idea whyyyy

0
hde souza1
hde souza1

7 years ago

This sounds delicious. will have to try it. thanks for sharing