Make yourself a cup of Nepali Masala Chiya! It’s a milk tea with a great blend of spices; easy to make and really comforting.
Masala Chiya
If you’re anything like me, mornings don’t really begin until that first sip of masala chiya (spiced tea).
Back in Nepal, it was something we had every day at home especially with fried rice.
Since moving abroad, I mostly switched to English tea for convenience. Don’t get me wrong, there’s nothing wrong with a good cup of English tea.
But when I have the time, I like making a proper masala chiya brings back that feeling of home.
There’s just something about the mix of spices, milk, and strong tea leaves that hits different.
Here’s how you can make a perfect cup of Nepali Masala Tea for two.
Ingredients
Water –This is the base that lets the tea leaves and spices work their magic.
Milk – I prefer full-fat milk because it gives the tea a creamy, rich texture. If you’re watching calories, you can adjust, but trust me, full-fat hits differently.
Black tea leaves – Loose tea leaves are my go-to over tea bags. They give a stronger, bolder flavor that works perfectly with the spices.
Ginger – A little crushed ginger. It adds that warm, slightly spicy kick that makes the tea taste cozy.
Spices –Green cardamom pods (lightly crushed), cloves, bay leaf, and small cinnamon stick (optional, but a nice touch for added warmth).
Sugar – White/Brown sugar. You can adjust it depending on how sweet you like it.
Instructions
- In a pot add cold water.
- Next, add crushed ginger, cardamom pods, cloves, cinnamon stick and the black tea leaves.
- Let the water come to a gentle boil. The spices start to release their aroma.
- Let the tea simmer for 2-3 minutes on medium heat.
- Pour in milk and stir well.
- Let it heat up slowly so the tea and spices can mix perfectly with the milk.
- Simmer for another 3-5 minutes.
- The longer it simmers, the creamier and spicier it gets. Stir occasionally to prevent it from spilling over.
- Add sugar to taste and stir until dissolved.
- Using a fine mesh strainer, pour the tea into cup and enjoy.
Serving Suggestion
Serve it with simple biscuits, toast, or Nepali snacks like chiura (beaten rice).
Other Recipes
Equipment
- Glass
- Pot
Ingredients
Water & Milk
- 2 cup cold water
- 1 cup whole milk
Instructions
Boil the Water, Spices and the Black Tea
- In a saucepan, add water.2 cup cold water
- Add the crushed ginger, cardamom pods, cloves, black tea leaves and the cinnamon stick.2 cloves, 3 cardamom, ¼ tsp crushed ginger, bay leaf, 1 small cinnamon stick, ½ tbsp loose black tea leaves
- Let the water come to a gentle boil. The spices start to release their aroma.
- Once the water is bubbling and fragrant, add black tea leaves.
- Let the tea simmer for 2-3 minutes on medium heat. You’ll notice the water turning a deep, rich color.
Add the milk
- Pour milk and stir well.1 cup whole milk
- Allow it to come to a boil slowly, letting the tea and spices mingle with the milk.
- Simmer for another 3-5 minutes. The longer it simmers, the creamier and spicier it gets.
- Stir occasionally to prevent it from spilling over.
Sweeten the Chiya
- Add sugar to taste and stir until dissolved. I usually go for 1 teaspoon per cup, but this is totally up to your preference.2 tsp sugar to taste
Strain and Serve
- Using a fine mesh strainer, pour the tea into two cups.
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!