Fatima's Fabulous Kitchen

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Kashmiri Chai Boba

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**** This is obviously not meant to be authentic! Real noon chai (originating from Kashmir) is typically served warm with just salt. The intention behind this post is to come up with a fun fusion sweet treat while still being appreciative of kashmiri tea which comes from a rich food culture.

One of my favorite things to do in Ramadan with friends is to get bubble tea before or after tarawih. But since we’re on lockdown and most boba places are shutting down early, I thought it would be nice to share a recipe where you can try and make it at home using Kashmiri Chai.

Kashmiri Chai also known as Noon Chai comes from the region of Kashmir – located in the northern part of India and currently under siege (If you don’t know about what’s going on in Kashmir, I highly urge you to take the time to read up on it!). It’s famous for its pink color and is usually served with a bit of salt.

And yes I know, traditionally you’re supposed to drink it warm. But I am always down to play around with new ideas and honestly, this chai is just as awesome in the iced form too.

Now Kashmiri Chai can take a little practice to make and requires you to follow the directions to a T.

I’ve outlined some tips for you to help ensure you get a lovely blush pink shade:

  • You have to brew the tea for at least 30-40 minutes, if not longer! Keep cooking the tea until you have about ¼ of the water you originally started with.
  • When you add the ice cubes, turn the heat off. This whole process is supposed to shock the tea into turning pink.
  • Stir. Stir. Stir. You can use a ladle or a whisk or both.
  • The tea has to resemble the color of pomegranate juice before adding the milk. If it’s too dark, then you’re tea will end up being a tan color.
  • Use evaporated milk. I’ve had better luck with it than regular milk. Plus It just tastes better in tea and helps give a slightly creamier consistency.
  • The shade of pink is not supposed to be this hot pink strawberry frappuccino color. The pinkest I could get it was a dark pink blush. If you’re able to get it even lighter, awesome! But if you can’t and you still want it super pink, you can always add in some food coloring or roohafza!

After you make the tea, let it cool and store it in the fridge until iftar time (or whenever you want to drink it). Add some ice, tapioca pearls (you can find these online) and top with whipped cream, pistachios, and rose petals.

(****Instead of pictures, I did a whole video tutorial that you can find on my instagram page: fatimasfabulouskitchen or Tik Tok: fatimasfabkitchen)

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Kashmiri Chai with Boba

Ingredients

Kashmiri Chai

  • 5 cups water
  • 2 star anise
  • 5 cardamom pods
  • 1 Tbsp kashmiri tea leaves
  • 1/2 tsp himalayan pink salt or regular salt
  • 1/4 tsp baking soda
  • 1 cup ice cubes
  • 1 12 oz can evaporated milk
  • 1 Tbsp sugar or to taste

Boba Tea Stuff

  • 3-4 Tbsp Tapioca Pearls
  • Whipped Cream optional
  • chopped pistachios optional
  • rose petals optional

Instructions

Kashmiri Chai

  1. Fill up your pot with water. Add your salt, cardamom, and star anise. Slowly bring to a boil.

  2. Now add your tea leaves. Using a ladle or whisk stir every 5 minutes or so. Brew for at least 30-40 minutes. The tea will start looking orange-brown at first, but eventually the tea should having a dark reddish-purple color (like pomegranate juice) and you should have about 1/4 of the water you started with left in the pot.

  3. Now add in your baking soda. It will bubble up. Stir.

  4. Now turn off the heat and add in the cup of ice cubes. Whisk/stir vigorously for at least 5 minutes. This will ensure you retain that deep pomegranate color.

  5. Turn the heat back on to medium and cook down for another 15 minutes or so, stirring consistently.

  6. Add in your can of evaporated milk. The tea should turn a pink shade. Keep stirring. The tea should become nice and frothy. Cook down for another 15 minutes or so.

  7. Add your sugar. Stir. If you are unsatisfied with the color, you can always add food coloring or roohafza at this step.

  8. Remove tea from stove and let it cool to room temperature. Then place is in the fridge to chill until you are ready to serve.

Turning the Chai into a Boba Drink

  1. Boil tapioca pearls according to package instructions and let soak in water and honey or sugar for a half hour. Make sure not too keep them out for too long because they can harden over time.

  2. When ready to assemble, take a talll glass and add your boba and ice. Then add your chilled kashmiri chai.

  3. Top with whipped cream, pistachios, and rose petals. Your Kashmiri Chai Boba is ready to drink!

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