Nepali Tea with Spiced Milk (Masala Chiya)

A fragrant and warming Nepali tea made with black tea, milk, and a blend of aromatic spices.

15m2 servings

Contains dairyEGG-free

80 cal|2g protein|15g carbs|2g fat

Ingredients

2 cups Water
2 teaspoons Black tea leaves
1 cup Milk (dairy or plant-based)
2 teaspoons Sugar or honey
2 number Cardamom pods (crushed)
1 number Cinnamon stick
1/2 teaspoon Ginger (grated)
2 number Cloves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a medium saucepan, combine the 2 cups of water, 2 crushed cardamom pods, 1 cinnamon stick, 1/2 teaspoon grated ginger, and 2 cloves. Place the saucepan over high heat and bring the mixture to a rolling boil, about 5-7 minutes.
2Once boiling, reduce the heat to medium-low and add the 2 teaspoons of black tea leaves. Let the tea simmer gently for 2 to 3 minutes, allowing the flavors to infuse. The liquid will darken.
3Pour in the 1 cup of milk and add the 2 teaspoons of sugar or honey. Stir gently to combine. Continue to heat the mixture over medium-low heat until it just begins to simmer, but do not let it boil rapidly. Stir occasionally to prevent sticking, about 3-5 minutes. You will see small bubbles forming around the edges of the saucepan.
4Carefully strain the spiced tea through a fine-mesh sieve into two cups, discarding the solids. Serve the Nepali tea immediately while it is hot.

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