Noon Chai
A drink that gets its character from gunpowder tea leaves and milk.
contains dairy
Ingredients
US
Metric
- 470 ml Water
- 2 ml Salt
- teaspoons Gunpowder tea leaves
- 470 ml Milk
- 2 ml Baking Soda
- 1 inch Ginger
Make it lactose-friendly
- 2 cup Milk → lactose-free milk, oat milk, or almond milk
Steps
- Boil 240 ml water and brew tea leaves until frothy.
- Add the baking soda and whisk vigorously for about 10 seconds.
- Add remaining water and ginger.
- Add milk and whisk it vigorously over medium heat to achieve a slight froth. The colour of the tea should now be a lovely dark pink.
- Adjust milk to colour of your choice. Add the salt and stir well.
- Pour into a cup and serve the Kashmiri Noon Chai hot.
Nutrition (estimated, per serving)
| Calories | 298 |
|---|---|
| Protein | 15.4 g |
| Fat | 15.9 g |
| Carbs | 23.4 g |
| Fiber | 0.0 g |
| Sodium | 1808 mg |