How to Make Nepali Chiya at Home

The Ritual · Recipe

In Nepal, chiya is everywhere: at roadside stalls, in offices and in every home, offered to guests as a sign of welcome. It is black tea simmered with milk, sugar and, often, a little spice.

You will need (for two cups)

• 1 cup (250ml) water
• 1 cup (250ml) milk
• 2–3 teaspoons strong loose-leaf black tea, such as Himalayan Gold Classic
• 2 green cardamom pods, lightly crushed
• A small slice of fresh ginger (optional)
• Sugar, to taste

Method

1. Bring the water to a boil in a small pan with the cardamom and ginger.
2. Add the tea leaves and simmer for 1–2 minutes until the water turns deep amber.
3. Pour in the milk and add sugar. Bring it back to a gentle boil, watching closely so it does not boil over.
4. Let it rise once or twice, then turn off the heat.
5. Strain into cups and serve hot.

Tips

A robust black tea works best because it holds its flavour against milk and spice. Adjust the strength by simmering a little longer, and try a pinch of cinnamon or black pepper for variety.