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Loading...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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings4
Yield4 servings
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
- 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.
- 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.
- 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.
- 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.
- 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.
