How to Make Nepali Masala Chiya at Home (Simple Recipe)

Masala chiya is milk tea brewed with warming spices. Every household has its own version, but the method is always the same: boil, simmer, strain. Here's an easy recipe for two cups.

Ingredients (2 cups)

• 1 cup water
• 1 cup milk
• 2 teaspoons black tea leaves (CTC or loose leaf)
• 2–3 teaspoons sugar, or to taste
• 1 small piece of fresh ginger, crushed
• 2 green cardamom pods, lightly crushed
• 2 cloves
• Optional: a small piece of cinnamon or a few black peppercorns

Method

1. Spice the water. Put the water, ginger, cardamom and cloves in a small pan and bring it to a boil. Let it bubble for 1–2 minutes so the spices release their flavour.
2. Add the tea. Stir in the tea leaves and simmer for about a minute until the water turns dark.
3. Add milk and sugar. Pour in the milk and sugar and bring everything back to a boil.
4. Let it rise. When the chiya foams up, lower the heat, let it settle, then bring it up once more. This gives a richer, rounder taste.
5. Strain and serve. Pour through a strainer into glasses or cups and serve hot.

Tips for better masala chiya

• Fresh ginger beats powder. It gives a cleaner, brighter heat.
• Crush, don't grind. Lightly crushed cardamom gives aroma without bitterness.
• Don't over-boil the leaves. Long boiling on high heat can make tea taste harsh.
• Adjust the milk. More milk makes it creamy; more water makes it lighter.
• Sweeten to taste. Some people use jaggery or honey instead of sugar.

Masala chiya vs plain milk tea

Plain milk tea (dudh chiya) is smooth and simple. Masala chiya adds warmth and aroma, which is why it's especially popular in winter and on rainy afternoons. If you like a little spice, masala is the one to order.

Too busy to brew?

If you'd rather let someone else do the boiling, our masala tea is Rs. 50 at Chiya Table on Kotdevi Marg, Kathmandu. Browse the menu or plan your visit.