Noon chai

Name: Noon chai (Kashmiri-inspired pink tea)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4–6
Cuisine: Pakistani
Ingredients: 2 tsp Kashmiri tea leaves or pure green tea leaves (this is a family version, and can be substituted if Kashmiri tea leaves are not available); 350–475 ml/12–16 fl oz/1½–2 cups water; 2 tsp Kashmiri tea leaves or pure green tea leaves (this is a family version, and can be substituted if Kashmiri tea leaves are not available); ¼–½ tsp bicarbonate of soda (baking soda); ¼–½ tsp bicarbonate of soda (baking soda); 1 litre/1¾ pints/4 cups whole milk; 2–3 green cardamom pods, seeds removed and roughly crushed; ¼–½ tsp sea salt OR sugar if you prefer; ¼–½ tsp sea salt OR sugar if you prefer; Mix together 2 tsp each ground pistachios and almonds and 1 tsp poppy seeds; Mix together 2 tsp each ground pistachios and almonds and 1 tsp poppy seeds; Mix together 2 tsp each ground pistachios and almonds and 1 tsp poppy seeds

Kashmiri-inspired pink tea

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
20 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Big, hot cauldrons of this salty sweet pistachio-topped tea would brew for hours during the late-night festivities which are so common in Pakistan. The savoury-sweet flavour is an acquired taste – if you like it, it’s best enjoyed as a nightcap, though it can be made without the salt if you prefer.

Ingredients

2 tsp Kashmiri tea leaves or pure green tea leaves (this is a family version, and can be substituted if Kashmiri tea leaves are not available)
350–475 ml/

Method

Put 2 teaspoons of the tea in a saucepan over medium heat with about half of the measured water and bring to the boil. Boil until frothy then add the bicarbonate of soda and whisk vigorously for about 10 seconds. Add the remaining water and the crushed cardamom and boil until the tea broth becomes a bright red colour.

Reduce the heat to medium low and add the milk. Using a whisk, whisk