Kashmiri Noon Chai with Pink Salt and Pistachios

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A traditional salted pink tea from Kashmir, brewed with green tea leaves and baking soda, finished with a creamy texture and garnished with crushed pistachios. This Indian-inspired recipe, ready in about 25 minutes, brings together green tea leaves, water, baking soda for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 120 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tsp green tea leaves
• 4 cups water
• 1/4 tsp baking soda
• 2 tbsp salted butter
• 1 cup whole milk
• 1/2 tsp salt
• 2 tbsp for garnish crushed pistachios

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Instructions

1. Step 1: In a saucepan, bring 4 cups of water to a rolling boil. Add 2 tsp green tea leaves and 1/4 tsp baking soda; boil vigorously for 10 minutes until the water turns a deep red color.
2. Step 2: Reduce heat to medium-low and add 1/2 tsp salt and 2 tbsp salted butter; simmer for another 5 minutes while stirring gently.
3. Step 3: Slowly pour in 1 cup whole milk, stirring continuously, and bring back to a gentle boil. Let it simmer for 3 minutes until the tea develops a creamy pink hue.
4. Step 4: Strain the tea carefully into cups and sprinkle 2 tbsp crushed pistachios on top for garnish before serving warm.