Ingredients

• 2 cups Water
• 1/2 teaspoons Salt
• teaspoons Gunpowder tea leaves
• 2 cup Milk
• 1/3 teaspoon Baking Soda
• 1 inch Ginger

Directions

1. Boil 1 cup water and brew tea leaves until frothy.
2. Add the baking soda and whisk vigorously for about 10 seconds.
3. Add remaining water and ginger.
4. 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.
5. Adjust milk to colour of your choice. Add the salt and stir well.
6. Pour into a cup and serve the Kashmiri Noon Chai hot.

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