Kashmiri Pink Chai — Noon Chai

Ingredients

• 2 tbsp Kashmiri chai patti (Kashmiri green tea) (Look for Kashmiri gunpowder green tea or 'noon chai leaves' at a good Pakistani grocery — this specific tea is what creates the colour)
• 4 cups pani (water) (For brewing — use cold tap water)
• 1/4 tsp meetha soda (baking soda) (The alkalising agent that turns the brew dark and enables the pink colour change — don't skip)
• 2 cups doodh (full-fat cold milk) (Must be COLD when added — the temperature shock helps develop the colour)
• 1/4 tsp namak (salt) (Noon chai is traditionally salted, not sweet — this is not a mistake)
• 3 pods hari ilaichi (cardamom) (Crushed — adds warmth and fragrance)
• 4 tbsp malai (thick cream) (One tablespoon per cup, dolloped on top — this is the traditional Kashmiri finish)
• 2 tbsp pista (pistachios) (Coarsely crushed — sprinkled on the cream on top)
• 1 tbsp badam (almonds) (Coarsely crushed — also sprinkled on top)

Instructions

1. BREW THE BASE: Add Kashmiri tea leaves and 4 cups of cold water to a saucepan. Bring to a boil over medium-high heat. Add baking soda — the mixture will foam up and turn from brown to a dark reddish-maroon. This colour change is your confirmation the chemistry is working.
2. SIMMER AND REDUCE: Reduce heat to medium and simmer the dark brew for 8-10 minutes until it deepens further and reduces slightly. The liquid should look almost black-red. HINT: The longer you simmer, the more concentrated the colour will be when milk is added.
3. ADD COLD MILK AND WATCH THE MAGIC: Remove the pan from heat for 30 seconds. Then pour in cold milk all at once and stir. Watch as the dark brew transforms to a beautiful dusty rose-pink colour. This happens almost instantly. If the colour is too pale, it means the base needed longer brewing — but even pale pink is still delicious.
4. RETURN TO HEAT: Put the pan back on medium heat. Add salt and crushed cardamom. Stir and bring just to a gentle simmer — do NOT boil or the milk may curdle and the colour will dull. Taste and add salt as needed. Some people add a tiny pinch of sugar too, but traditional noon chai is salt only.
5. STRAIN AND SERVE: Pour through a fine strainer into cups or mugs. The chai should be a warm rose-pink. Top each cup with a tablespoon of thick fresh cream (malai). Sprinkle crushed pistachios and almonds over the cream. Serve immediately.