noon tea

Milky, sweet, hot South Asian tea with a pink hue made with Kashmiri tea leaves.

Kashmiri Pink Chai (Noon Tea)

water

tbsp kashmiri tea leaves

tsp baking soda

salt

star anise

cinnamon

cloves

green cardamons

milk

kehwa

sugar

almonds & pistachios (for garnish)

In a large sauce pan add the water along with kashmiri tea, star anise, cinnamon, cloves and green cardamom. Bring everything to a boil.

When the boil comes add baking soda and salt. Lower the heat slightly and keep cooking till the water is reduced to half the initial amount which is 2 cups according to this recipe.

When the water is reduced add ice-cold water along with some ice cubes from a height. Then aerate the mixture by using a ladle or another mug and pour around a cup of this tea from a height and keep doing that for the next 10 mins. It translates to ‘phaintna’ in Urdu which means to beat vigorously.

After 10 mins you will start to see deep red bubbles on the surface of the tea. Turn off the heat and strain the liquid. This ‘kehwa’ can be stored in the fridge for around 2 weeks.

For preparing the milk tea, bring the milk to a boil in a saucepan. Add the sugar and pour some of the kehwa. You can adjust the kehwa and milk ratio according to your taste. Bring the mixture to a boil and turn off the heat. Cover the pan and give ‘dam’ for 2-3 mins.

Pour in the serving cups and add garnish with some crushed almonds and pistachios.

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Kashmiri Pink Chai is a Pakistani hot beverage which is pink in colour. It has a rich, creamy and sweet taste. A kehwa (tea base) is first prepared with Kashmiri or Green Tea leaves and whole spices like star anise, cinnamon, cloves and green cardamon. And then the kehwa is boiled with milk and sugar to make the tea.

Kashmiri Pink Chai

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Kashmiri Pink Chai (Noon Tea)

The most viewed noon tea recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine