Kashmiri Pink Tea (Noon Tea)
A warming, cardamom-scented brew with a creamy texture and a comforting finish, perfect for chilly mornings and gatherings.
Ingredients
For the tea
- 4 cups Water Use cold water.
- 2 tbsp Kashmiri/Himalayan green tea (or other green tea) Loose-leaf tea is preferred.
- ½ tsp Baking soda Responsible for the pink color.
- 1-2 pieces Star anise Optional, for flavor.
- 2 pieces Cardamom pods (crushed) Crushed for better flavor extraction.
- 1 stick Cinnamon For warming flavor.
- ¼ tsp Salt Enhances savory-sweet character.
For the finishing touch
- 2 cups Whole milk Gives creamy texture.
- to taste Sugar or honey Adjust according to preference.
- to taste Crushed nuts (e.g. almonds) for garnish Optional for extra flavor and texture.
Instructions
Preparation
- Pour 4 cups of cold water into your saucepan and bring it to a rolling boil over medium-high heat.
- Drop in the 2 tablespoons of Kashmiri green tea and let it boil vigorously for roughly 5 minutes.
- Sprinkle in the baking soda and stir. The water will darken then shift towards a deep red/burgundy color.
- Toss in 1–2 star anise, crushed cardamom pods, and a cinnamon stick. Let mixture come to a brief boil for about a minute.
- Lower the heat and simmer gently for 20–30 minutes until the mixture reduces to about half its original volume.
Finishing
- Add 1/4 tsp salt and mix.
- Pour in 2 cups of whole milk and raise the heat while stirring constantly.
- Once the tea turns a beautiful pink, remove from heat and strain using a fine-mesh strainer or cheesecloth.
- Sweeten with sugar or honey to taste and garnish with crushed nuts before serving.
- Serve immediately while it’s warm and fragrant.
Notes
Variations include toasting spices for deeper flavor and substituting milk with coconut milk for a dairy-free option. Store leftovers in an airtight container for up to 48 hours.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 4gSodium: 100mgSugar: 5g
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