Kashmiri Pink Tea (Noon Chai)

5 from 1 vote

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.

Course Drinks

Cuisine Indian, Kashmiri

Keyword cardamom, chai, cinnamon, dairy-free, Drink, egg-free, indian, Kashmiri, nightshade-free, nut-free, skirt steak, star anise, vegetarian

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 141kcal

Author Jenny Ross

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

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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