I love how this recipe blends the earthy flavor of green tea with sweet, salty, and spiced notes in a creamy, silky base. The color alone is impressive—a natural pink without any dyes, thanks to a special boiling technique. This tea is perfect for cozy evenings, festive gatherings, or whenever I want a break from my usual cup. Plus, it makes my kitchen smell incredible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 cups water 2 tablespoons Kashmiri or Himalayan green tea (or any green tea) 1/2 teaspoon baking soda 1–2 star anise 2 cardamom pods, crushed 1 cinnamon stick 1/4 teaspoon salt 2 cups whole milk Sugar or honey to taste Crushed nuts (like almonds or pistachios) for garnish (optional)
Directions
I start by boiling 4 cups of water in a saucepan, then add the green tea and let it boil for about 5 minutes.
I stir in the baking soda. This is where the magic starts—the water turns a deep red color. I let it boil for another 2 minutes.
I add the star anise, crushed cardamom, and cinnamon stick, boiling the mixture for another minute.
Then I reduce the heat and let the tea simmer gently for 20 to 30 minutes until it reduces by half. This concentrates the flavor and builds the color.
I stir in the salt and mix well.
I pour in the whole milk and turn up the heat, stirring constantly as it boils. This is when the chai starts turning pink.
Once the color is right and the tea is hot and creamy, I remove it from the heat and strain it into cups to remove the spices and tea leaves.
I sweeten it with sugar or honey to taste and sometimes garnish with a few crushed nuts for an extra touch.
I serve it hot and enjoy every soothing sip.
Servings and timing
This recipe makes 4 servings and takes about 1 hour from start to finish. The time is mostly hands-off while the tea simmers, allowing the flavors and color to develop fully.
Variations
I sometimes skip the star anise for a milder flavor or add a clove or two for extra warmth.
For a vegan version, I use almond or oat milk, though the pink color may not be as vibrant.
To make it creamier, I swap part of the milk with half-and-half or evaporated milk.
I occasionally add a small pinch of saffron to the milk for a more luxurious aroma.
If I want a lighter version, I use low-fat milk, though it slightly changes the richness and pink tone.
Storage/Reheating
I store leftover pink chai in the fridge for up to 2 days in a sealed container. To reheat, I pour it into a saucepan and warm it gently over low heat, stirring to prevent scorching. I avoid microwaving it, since that can alter the flavor and texture.
FAQs
Why does the tea turn pink?
The pink color comes from a chemical reaction between the green tea and baking soda during boiling. When milk is added, the color transforms into the signature pink hue.
Can I use regular green tea instead of Kashmiri tea?
Yes, I’ve used regular green tea when I couldn’t find Kashmiri tea. While the flavor might be slightly different, the color and richness still come through with the same technique.
Is salt really necessary?
Yes, I always add the salt—it balances the sweet and creamy elements and enhances the overall flavor. It’s traditional in Noon Chai and makes a big difference.
Can I make this ahead of time?
Absolutely. I often brew the tea concentrate (without milk) in advance and store it in the fridge. When I’m ready to serve, I just add milk and bring it to a boil.
How do I get a stronger pink color?
The key is simmering the tea long enough and using enough baking soda. I also make sure to let it reduce by half before adding milk, which helps intensify both flavor and color.
Conclusion
Pink Chai is one of those drinks I turn to when I want something warm, calming, and a little bit special. The process might take a little time, but it’s worth every step for that rich, velvety texture and soft pink hue. Whether I’m sharing it with guests or sipping it solo, it always brings a comforting and flavorful pause to my day.
