Kashmiri Pink Chai

I’m delighted to invite you into the world of Kashmiri Pink Chai—a mesmerizing, creamy tea tinted a soft rose-pink thanks to a magical reaction between baking soda and green tea, and enriched with warming spices like cardamom, cinnamon, and star anise. It’s both visually stunning and delicious. 

Why I’ll Love This Recipe

I love this recipe because it’s a beautiful fusion of culture and chemistry—soothing, aromatic, and visually captivating. I immerse myself in the slow, meditative brewing process that allows flavors to deepen and the tea to transform into that signature pink hue. The careful simmering, spice infusion, and creamy finish all come together in a cup that feels ritualistic and comforting. 

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups water

• 2 tablespoons Kashmiri or Himalayan green tea (or other green tea)

• ½ teaspoon baking soda

• 1–2 star anise

• 2 crushed cardamom pods

• 1 cinnamon stick

• ¼ teaspoon salt

• 2 cups whole milk

• Sugar or honey to taste (optional)

• Crushed nuts (e.g., pistachios, almonds) for garnish (optional) 

directions

1. Bring the 4 cups of water to a boil in a saucepan. Add the green tea and boil for about 5 minutes. 

2. Stir in the baking soda—the liquid will deepen to a red tone. Continue boiling for about 2 minutes. 

3. Add the star anise, cardamom, and cinnamon stick, and boil for another minute. 

4. Reduce the heat and let the mixture simmer for 20–30 minutes until it reduces by half, intensifying its color and flavor. 

5. Stir in the salt, then pour in the milk and bring back to a boil while stirring to prevent burning—watch as the color shifts to pink. 

6. Remove from heat, strain the chai to remove spices and leaves, then sweeten with sugar or honey as desired.

7. Garnish with crushed nuts if you like, and serve hot. Enjoy the warm, fragrant beauty of your pink chai.

Iced version (optional)

Let the chai cool to room temperature, refrigerate until cold, then serve over ice with garnishes like crushed nuts or rosebuds. 

Servings and timing

• Makes 4 cups

• Total time: about 1 hour (including simmering time and flavor infusion) 

storage/reheating

I can store the concentrated tea (kehwa) in the fridge for later—up to 2 weeks in many cases—then mix it with milk when I’m ready for a fresh cup. 

FAQs

1. Why does the tea turn pink?

I rely on baking soda to raise the pH level, which changes the tea’s natural pigments from deep red into the creamy pink shade once milk is added. 

2. Can I make it with plain green tea if Kashmiri tea isn’t available?

Yes—I’ve used other green teas, though the pink hue may be less pronounced. Tweak the amount of baking soda if needed. 

3. What’s the purpose of aerating the tea (or “whipping” it)?

I sometimes follow the traditional method of pouring hot tea back and forth to aerate it and build froth—this helps deepen the pink color and texture. 

4. Should I sweeten it or keep it salty?

Traditionally it’s slightly salty (Noon Chai), but I often sweeten it with sugar or honey—sweet or savory, it’s up to your taste and tradition. 

5. Are there any vegan or creamier variations?

Yes—I can achieve a richer texture using half milk and half cream or condensed milk. Or for a vegan version, I swap in almond, oat, or coconut milk. 

Conclusion

I’m truly captivated by how culture, chemistry, and sensory experience converge in Kashmiri Pink Chai. The mesmerizing pink color, warming spices, and creamy texture turn a simple tea into a soulful ritual. I hope you enjoy making and savoring it as much as I do—let me know if you explore variations like vegan milk or aromatic saffron in yours!

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