Chiya
The Quirky Foodster Team
Ingredients
- Water — 480 ml (16 fl oz)
- Loose black tea leaves — 2 tsp
- Milk — 240 ml (8 fl oz)
- Sugar, or to taste — 2 tbsp
- Ground ginger — 1/4 tsp
- Ground cardamom — 1/4 tsp
Method
- Bring the water to a boil in a saucepan and add the tea leaves, ginger and cardamom, simmering for
- 3–4 minutes.
- Add the milk and sugar, and bring back to a gentle simmer for a further 2–3 minutes.
- Strain into cups and serve hot.
Introduction: Sweet, spiced milk tea, brewed strong and shared throughout the day, the constant companion to Nepali daily life.
Cultural Background: Chiya is deeply woven into Nepali social life, offered to guests as a gesture of hospitality and consumed multiple times a day, its warming spice blend varying slightly from household to household.
Tips: Simmering the tea and spices together, rather than just steeping, gives the fullest flavour. Adjust the ginger and cardamom to taste, as spice blends vary by household.
Variations: Add a small piece of cinnamon stick while simmering for extra warmth. Adjust the milk-to-water ratio for a richer or lighter cup.
Storage: Best made fresh; not suitable for storing.
Reheating: Reheat gently on the stovetop if needed, without over-boiling.
FAQs:
Q: Is chiya the same as Indian masala chai?
A: They are closely related, both being spiced milk teas, with Nepali chiya having its own regional character and typical spice blend.
Q: How often is chiya consumed in Nepal?
A: Very frequently, often multiple times throughout the day, and always offered to guests.
- Water — 480 ml (16 fl oz)
- Loose black tea leaves — 2 tsp
- Milk — 240 ml (8 fl oz)
- Sugar, or to taste — 2 tbsp
- Ground ginger — 1/4 tsp
- Ground cardamom — 1/4 tsp
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