Kashmiri chai (aka Noon chai / Gulabi tea)

One of the first videos I made, I wanted to capture the coolness of a gorgeous, pink Kashmiri chai! Of course, there was only one small problem. I had never had Kashmiri chai, and in the middle of a pandemic, where was I going to go to find it? ‘Noon chai’ or ‘Gulabi (pink) tea’, is not an everyday drink, but as most things that take time and patience – a treat to enjoy. The addition of salt and baking soda makes the tea a little savory, and turn into that pale pink color I got. I can see why this tea is reserved for special occasions. Starting with a base of green tea (Kashmiri tea is best, but if you can’t find it you can use a high-quality green tea, as I did) the brew contains traditional chai ingredients such as cardamom and cinnamon, but the addition of salt and star anise adds a unique flavor.

This was my first time making it, and I think the chai came out pretty well for a beginner – lucky me! The color of the finished tea was a muted pink, which I think is more natural than the infused hot pinks that contain dyes or beetroot powders to give it a color boost. The smell and the flavor of this tea was divine. Traditional flavors blended with savory tones and fortified with crushed pistachios, this won’t be my last time making Kashmiri chai. My little guys were excited to drink the tea as well, probably because I myself was gleefully hopping around after it was completed. One point to note – I didn’t capture it in my video, but I did add a spoon of raw sugar to the milk once boiled. The saltiness of the tea was still present, but the sugar balanced out all of the flavors really nicely (and I don’t usually sweeten all of my home brews). Garnished with dried rose petals and crushed pistachio, I could gaze at this cup for hours! Enjoy my quick video showing how this all came together. If you give this a try, let me know. It is worth the time and effort!

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