January 21, 2024
Kashmiri Pink Tea (Noon Chai)
This is a lot more mild than the chai I am used to – it is floral but has none of the expected heat. There is a reaction that happens between the tea and baking soda to produce this lovely red hue (no coloring added). I have to admit, I had my doubts about boiling green tea leaves for about 40 minutes but it wasn’t bitter or over steeped! I topped mine with lightly whipped cream and chopped pistachios. Also, this tea is traditionally seasoned with just salt. I did add stevia glycerite to taste for sweetness but it reminded me of the fact that I always love to add a bit of salt to tea or coffee. If you’ve never done that, especially to a sweetened beverage, I urge you to try it, it makes a big difference! Gluten-free, low carb, and sugar free.
Servings: 4
Calories: 141kcal
Ingredients
- 3 cups of purified water divided into 2 cups and 1 cup portions
- 2 tablespoons of Kashmiri green tea leaves
- 5 green cardamom pods crushed
- 1 1/2- inch piece cinnamon stick
- 1/2 star anise optional
- 1/4 teaspoon of baking soda
- 1 cup ice water
- 3 cups cashew milk or almond beverage, or coconut beverage
- pinch of salt
- 1/2 cup heavy cream whipped to very soft peaks, optional, for garnish
- 2 tablespoons chopped pistachios for garnish, optional
- sweetener as desired
Instructions
- Add 2 cups water to a medium pot with the tea leaves, cardamom, and cinnamon. Bring to a boil and then reduce heat to a low boil until reduced by half.
- Add the extra 1 cup of water and bring it to a boil again. Reduce heat to a simmer and simmer for about 10 minutes, until reduced again.
- Add the baking soda and stir in well (it will foam and then subside). Simmer for another 10-15 minutes.
- Add the ice water and bring to a full boil over high heat while aerating constantly (use a ladel to scoop the tea up and pour black into the pot in order to expose the liquid to the air – you should see a red hue develop). Once the mixture hits a boil, remove from the heat and strain. (You can use the tea now or refrigerate it for up to a week).
- When ready to serve, heat 2/3 cup of your preferred milk to a boil (2/3 cup per serving). Add 1/3 cup of the tea mixture. Add a pinch of salt and adjust the milk, salt, and sweetener to your taste, if you want to add it.
- Garnish with lightly beaten whipped cream and pistachios, if desired.
Notes
Protein % of calories: 5.5%, Protein:Energy Quotient [calories]: 0.09
Nutrition without pistachios: Calories: 120 cal, Carbs: 2g, Fiber: 0g, Fat: 12g, Protein: 1g, Protein % of calories: 3.3%, Protein:Energy Quotient [calories]: 0.05
Nutrition without cream or pistachios: Calories: 19 cal, Carbs: 1g, Fiber: 0g, Fat: 1g, Protein: 0g, Protein % of calories: 0%, Protein:Energy Quotient [calories]: 0
Nutrition Facts
Kashmiri Pink Tea (Noon Chai)
Amount per Serving
Calories
141
% Daily Value*
Fat
14
g
22
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
34
mg
11
%
Sodium
200
mg
9
%
Potassium
67
mg
2
%
Carbohydrates
3
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
453
IU
9
%
Vitamin C
0.4
mg
0
%
Calcium
25
mg
3
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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