Sheer Chai
A beautiful pink-hued salted tea from Kashmir, brewed slowly with green tea leaves and a pinch of baking soda to bring out its signature rosy color. Creamy milk is added and the tea is repeatedly aerated by ladling until frothy. A warm, savory cup that pairs wonderfully with Kashmiri breads like girda or lavasa.
For 4 servings
- boil · ~20 min
Brew the green tea concentrate.
1.Pour 3 cups of water into a medium deep saucepan and bring to a rolling boil over high heat.2.Add 2 tbsp Kashmiri green tea leaves and let them boil vigorously for 5 minutes until the water reduces slightly.3.Add a pinch of baking soda and continue boiling for another 10-15 minutes, stirring occasionally. The liquid will turn a deep reddish-brown.TIPDon't skip the baking soda — it's essential for the pink color. Too much will make it bitter, so stick to a small pinch. - boil · ~7 min
Cold shock the tea concentrate.
1.Pour 1 cup of cold water into the saucepan. This helps bring out the pink color.2.Continue boiling for another 5-7 minutes until the liquid is a rich, deep color.TIPThe cold shock is traditional — it shocks the tea and helps the color bloom further. - mix · ~2 min
Strain the tea concentrate.
1.Place a fine mesh strainer over a clean bowl.2.Strain the boiled tea liquid completely, pressing the leaves to extract every drop of concentrate.3.Discard the used tea leaves and return the concentrate to the saucepan. - boil · ~10 min
Add milk and aerate until pink and frothy.
1.Pour 2 cups of chilled full-fat milk into the tea concentrate and stir.2.Add a pinch of salt. Bring the mixture to a boil over medium-high heat.3.Once boiling, use a long-handled ladle to repeatedly scoop and pour back the tea from a height. Do this vigorously for 5-7 minutes until the chai turns a beautiful pink and develops a frothy top.TIPAerating is the secret to the signature pink hue and creamy froth. The more you ladle, the better the color. - garnish
Garnish and serve hot.
Pour the sheer chai into cups. If using sugar, stir in 1 tsp. Sprinkle slivered almonds and pistachios on top. Serve immediately while hot and frothy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat milk for the creamiest, richest texture and best froth.
- 2Aerate the tea with a long-handled ladle from a height for 5–7 minutes to develop the pink hue.
- 3Add the baking soda precisely — too little won't turn pink, too much makes the tea bitter.
- 4Chill the milk beforehand; the temperature contrast helps the color develop during aeration.
- 5Strain the leaves well, pressing them to extract all the concentrated flavor and pigment.
- 6Serve immediately after frothing — the foam settles and the color dulls as it cools.
Adapt it for your goals.
Sweet sheer chai
Add 1–2 teaspoons of sugar during the aeration step for a sweet-savory balance, popular with those who find traditional salted chai too unusual.
spiced sheer chaiSpiced sheer chai
Add a 1-inch cinnamon stick and 2 green cardamom pods to the boiling tea leaves for a warm, aromatic twist without overwhelming the pink color.
dairy free sheer chaiDairy-free sheer chai
Substitute full-fat oat milk or canned coconut milk for a creamy, dairy-free version — the fat content helps maintain froth and richness.
nut free sheer chaiNut-free sheer chai
Omit the almond and pistachio garnish, and use a pinch of saffron strands for color and aroma instead.
extra strong sheer chaiExtra-strong sheer chai
Increase tea leaves to 3 tablespoons and steep for an additional 5 minutes in step 1 for a deeper, more robust brew that still turns pink.
Why this is on our healthy list.
Rich in Antioxidants
Green tea leaves used in sheer chai are packed with catechins, which help protect cells from oxidative stress.
Supports Hydration
The combination of water and milk in this beverage provides fluids to help maintain daily hydration needs.
Source of Protein and Calcium
Full-fat milk contributes high-quality protein and calcium, important for bone health and muscle function.
Heart-Healthy Fats from Nuts
Almonds and pistachios provide unsaturated fats that support cardiovascular health when consumed in moderation.
Frequently asked questions
The pink color depends on vigorous aeration with a ladle for 5–7 minutes after adding milk — insufficient ladling or using low-fat milk can result in a brownish hue.
