Kashmiri Chai

Name: Kashmiri Chai
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 2 tbsp kashmiri tea leaves; 400 ml milk; 1 pinch baking soda; 1 tsp salt — pink salt to finish; 2 tbsp chopped almonds; to taste sugar

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Kashmiri Chai, also known as Noon Chai or Pink Tea, is a beloved comfort on winter mornings, especially in the northern regions of Pakistan. This home-cooked version captures the tradition of warming up with a rich, creamy brew that is both salty and slightly sweet. The process of preparing it is as much a part of the experience as the drink itself, with each family having their own touch.

The chai greets you with a unique, earthy warmth, where the saltiness of the tea leaves mingles with the creamy richness of milk. A hint of baking soda creates its signature pink hue, while a sprinkle of chopped almonds adds a delightful crunch. It's a beverage that invites you to sit, sip slowly, and enjoy the gentle flavors that unfold with every sip.

Ingredients

2 tbspkashmiri tea leaves
400 mlmilk
1 pinchbaking soda
1 tspsalt — pink salt to finish
2 tbspchopped almonds
to tastesugar

Method

Begin by bringing 500 ml of water to a boil in a medium-sized saucepan. Once boiling, add 2 tbsp of Kashmiri tea leaves. Allow the leaves to simmer on medium heat for about 10 minutes, until the water reduces by half and the color deepens to a rich reddish-brown.
Add a pinch of baking soda to the simmering tea. Stir gently; this will enhance the color, turning it a deeper pink. Continue to simmer for another 5 minutes, ensuring the tea leaves fully release their flavor and color.
Carefully measure and add 400 ml of milk to the saucepan. Stir the mixture gently to combine. The milk will lighten the color to a soft pink, characteristic of Kashmiri Chai.
Add 1 tsp of salt to the saucepan. Stir to dissolve completely. The salt balances the flavors and is a traditional component of this chai.
Taste the chai and add sugar to your preference, stirring until it dissolves completely. The sweetness should complement the saltiness, creating a harmonious blend.
In a small pan, lightly toast 2 tbsp of chopped almonds over low heat until they are golden and fragrant. This will enhance their natural flavor and add a delightful crunch to the chai.
Pour the chai into traditional glassware or cups, straining out the tea leaves. Top each serving with a sprinkle of the toasted almonds. Serve immediately, enjoying the warmth and aroma of the chai.