Afghan Pink Milk Tea (Sheer Chai)

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A signature drink of Afghanistan, this rosy-hued milk tea is brewed slowly with green tea and a pinch of baking soda, which reacts with the tannins to produce its famous sunset-pink color. Sweetened and lightly spiced with cardamom, it's traditionally sipped at breakfast or served to guests with pistachios and almonds on the side.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 7 gFat
• 3 gSaturated Fat
• 20 gCarbs
• 1 gFiber
• 18 gSugar
• 5 gProtein
• 180 mgSodium
• 270 mgPotassium
• 190 mgCalcium
• 0.5 mgIron
• 1 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the tea base

• 4 cups cold water
• 3 tablespoons loose green tea leaves (Kashmiri or sencha style)
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground green cardamom

For finishing

• 2 cups whole milk
• 1/3 cup granulated sugar, plus more to taste
• 2 tablespoons crushed unsalted pistachios, for garnish
• 2 tablespoons slivered almonds, for garnish
• A few strands of saffron or a pinch of ground nutmeg, optional

Directions

1. Combine the water, green tea leaves, baking soda, and cardamom in a medium heavy-bottomed saucepan. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer uncovered for 10 minutes.
2. Using a wooden spoon or a small whisk, beat the tea vigorously against the side of the pot for 2-3 minutes, which aerates the liquid and helps deepen the reddish-pink hue. Continue simmering another 5 minutes, whisking briefly every minute.
3. Stir in the sugar until dissolved, then pour in the whole milk. The mixture will foam and rise slightly; lower the heat and simmer gently for 8-10 minutes, whisking occasionally, until the tea turns a uniform rosy pink and reduces slightly.
4. Taste and adjust sweetness; Afghan households often prefer it quite sweet. Strain the tea through a fine-mesh sieve into a warmed teapot or directly into small cups.
5. Ladle into heatproof glass cups or small handleless bowls to showcase the color. Sprinkle each serving with crushed pistachios, slivered almonds, and a tiny pinch of saffron or nutmeg if using. Serve immediately while piping hot.

Cook’s Notes

• The baking soda is non-negotiable for color; skip it and you will get a muddy brown tea, not the iconic pink.
• Use whole milk for the creamiest texture and richest color – lower-fat milk produces a thinner, paler result.
• Whisk energetically: aeration is what transforms the brew from dull brown to vivid rose. A small hand frother also works.
• Afghan Sheer Chai is traditionally served very sweet and very hot in small glass cups so the color is fully visible.
• For a saltier regional twist (Noon Chai style from Kashmir), replace the sugar with 1 teaspoon of salt and reduce the milk to 1 cup.

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