The Chai Bar’s famous Gulabi - Kashmiri Pink Chai also makes amazing Iced Pink Chai. Sweet and salty, creamy, and nutty, makes it a perfect summer brew over ice!
Gulabi - Kashmiri Pink Chai can be brewed four ways :
- Hot Kahwa
- Hot Kashmiri Pink Chai
- Iced Kashmiri Pink Chai
- Clear brew (Hot or Chilled)
Gulabi is Sanskrit for pink and is our famous savory Kashmiri chai. Gulabi has pretty pink rose petals layered with green tea and is a smooth and elegant brew. It is a perfect blend of cardamom and rose: the floral bouquet of sweet rosey notes play well with a hint of nuttiness, a dash of cinnamon, and a sprinkle of star anise. I tried this chai when I was in college because I was first intrigued by the attractive pink color. My best friend’s mother taught me how to brew it and how her family enjoyed it. This blend quickly became a fan favorite: it’s sweet, salty, creamy, and nutty and compares to a white-hot chocolate. It’s an absolute treat to the eyes and taste buds. This chai is also known as noon chai which translates to salt tea. The chai gets it’s famous pink color from a special technique called pulling which oxidizes the green tea leaves giving it an attractive dark ruby color that turns pink when mixed with milk.
Tail Notes: Light hints of spice.
A fan favorite, this blend is sweet, salty, creamy, and nutty. It compares to Spanish hot chocolate or white-hot chocolate but is still very different in terms of flavor.
On opening the box, you can instantly smell the blissful scent of cardamom. The first sip will transport your taste buds to a snowy mountaintop with grassy green slopes full of Gulmohar flowers in Kashmir.
If we haven't tempted you enough, the pretty pink color of this chai garnished with rose petals and pistachios makes for a beautiful Instagram photo!
Aroma: Sweet & Spicy
Color: Vibrant to light dusty Pink.
*The Chai Bar Kashmiri Pink Chai does not have any added pigment or food color.
A few Tea'ps:
- For best results, ensure the tea blend is fresh. So if you have a blend that's been sitting in your pantry for over a year, chances are, it's not going to develop the same color, and the flavor profile of the spices would have diminished.
- Usually, we have sugar alternatives for our chai recipe. Still, this recipe calls for sugar. We would not recommend replacing it with any alternative like agave/jaggery/maple syrup, etc., tealeaf us, we've tried it all, so if you have dietary restrictions, reduce the quantity of sugar or skip the sugar entirely and drink this as an almost savory chai. (Please note, if you are cutting out the sugar, reduce the salt to taste.)
Kashmiri Pink Chai Recipe :
Ingredients for Kahwa (To make 3 Cups of Kahwa / Concentrate)2.5 cups water
1.5 cup ice cold water
2 tbsp Gulabi blend / 2 tbsp Pari blend
a pinch to 0.25 tsp baking soda
Ingredients for Milk tea (To make 2 Cups of Kashmiri Pink Chai)1/2 cup Kahwa
1 cup Full Fat Milk (Use Full-Fat Coconut Milk for a No-Moo -Brew)
1/4 - 1/2 cup Heavy Whipping Cream (Use Canned Coconut Cream for Vegan Chai)
½ tsp of Rose Water (Skip this for Pari)
2 tbsp. Rani Rose Sugar (adjust according to your taste) (Use 1.5 tbsp cane sugar as a replacement)
2 tsp Prit peppermint sugar and 1 tbsp cane sugar if making Pari Peppermint Pink Chai ( Skip this for Gulabi )
1/4 tsp Salt
Equipment2 Metal Cups / Sauce Pots with spouts and handles (for chai pulling) or a Blender
2 Medium Sized Pots (use at least 2-quart pot for this)
2 Heat resistant gloves
Add baking soda and stir. Keep stirring and boil for 2 - 3 minutes more. Caution - Baking soda will make the tea bubble and expand.
Add Ice-Cold Water. Keep stirring and boil for 3 to 4 minutes more.
Strain the Tea.
Wear heat-resistant gloves and use two metal cups / containers with spouts and handles for this step of Chai Pulling. - "Pulling" the Tea involves pouring it back and forth briskly from one container into another eight to ten times so that air can mix with the liquid and oxidize it. OR Add the mix to a blender and blend it for 45 sec to a minute. (This does not give the same results as pulling). This is called Kahwa, and you can drink this too. For Kashmiri Pink chai follow the next steps.
In another medium-sized pot, add milk, heavy cream, and sugar. Bring it to a simmer.
Add 1/2 Cup Kahwa to the pot of milk (from step 6). Bring it to a boil.
Turn off the heat and cover with lid for 2 mins (this is called giving 'dam' to chai).
Add salt, rose water, and stir well.
- Pour in cups and garnish with rose, almonds, and pistachios like we do.
For Iced Kashmiri Pink Chai :
- Follow from Step 1 to Step 5.
6. Add salt, rose water, stir well, and refrigerate your Kahwa at least overnight.
7. In a glass, add ice, ¾ glass of refrigerated Kahwa and ¼ glass of milk (Use full fat coconut milk for no-moo brew) and garnish with rose, almonds, and pistachios like we do.
Clear Green Tea
Step 1: Heat 8 oz. / a cup of water to 203° F or bring to a boil and let it cool for 10-15 seconds.
Step 2: Steep 2 tsp. Gulabi - Kashmiri Pink Chai blend for 5-6 mins.
Step 3: Remove the infuser and enjoy!
TEA'P: You can pre-make the tea Kahwa using this method and store it in the refrigerator for a 3 to 4 days. Before serving, add milk, salt, and sugar, then boil it for about 10 mins. And your lovely 'Kashmiri Pink Chai' is ready.
Thank you for joining us and we hope you enjoy making Gulabi as much as we do. Let us know in the comments down below if you have any questions or if you made any recipe out of it. We would be happy to feature your creations on our blog.
- Madura C.