Noon Chai
Veg
Kashmiri pink salted tea — black tea boiled with baking soda until it turns deep burgundy, then diluted with milk which reacts with the baking soda to turn the liquid a distinctive pale pink or rose. Finished with salt (noon = salt in Kashmiri) and garnished with crushed almonds or pistachios. Brewed in a samovar and served in small handleless cups, it is the morning tea of every Kashmiri home and the antithesis of sweet chai.
Cuisines
Kashmiri
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 5 min
Cook: 30 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | water |
| 1 tablespoon | Kashmiri green tea leaves |
| 1/4 teaspoon | baking soda |
| 1 cup | cold water |
| 2 cups | milk |
| 1/2 teaspoon | salt |
| 1 teaspoon | crushed almonds |
| 1 teaspoon | crushed pistachios |
| — | sugar to taste (optional) |
Instructions
- 1 In a saucepan, bring 2 cups of water to a boil.
- 2 Add the Kashmiri green tea leaves and baking soda to the boiling water.
- 3 Boil the mixture for about 10 minutes until it reduces to half.
- 4 Add 1 cup of cold water and bring it to a boil again.
- 5 Reduce the heat and simmer for another 10 minutes.
- 6 Strain the tea into another saucepan to remove the leaves.
- 7 Add milk and salt to the strained tea and bring it to a gentle boil.
- 8 Simmer for 5-10 minutes until the tea turns a pinkish color.
- 9 Pour the noon chai into cups and garnish with crushed almonds and pistachios.
- 10 Add sugar to taste if desired.
Tips
For a richer flavor, use whole milk and adjust the salt according to your taste preference.