Description
A national sweet spiced milk tea drunk multiple times a day nationwide in Nepal—right after waking, mid-afternoon, when hosting guests. The same as Indian 'Chai', but pronounced 'Chiya' in Nepal. Made by vigorously boiling CTC (crushed, tear, curl) tea leaves with milk, massive sugar, and spices like cardamom/ginger in a small pot.
Restaurants serving Chiya (Nepali Milk Tea)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- CTC Black Tea(Assam etc.)
- Milk
- Sugar
- Cardamom
- Ginger
- (Optional: Cloves
- Cinnamon)
Instructions
- [Authentic Recipe]
- [Crush Spices]: Lightly smash raw ginger and cardamom pods with a mortar to release aroma (the Nepali way).
- [Boil]: Put water, smashed spices, and CTC leaves in a small pot; boil until color darkens.
- [Milk & Sugar]: Add milk (1:
- ratio with water) and massive sugar, boil repeatedly until just before boiling over (to build depth), strain, and pour into small glasses.
Learn more Spice, substitutes, tips
Key spices
Cardamom (Noble、refreshing aroma)、Ginger
Substitutes at Japanese supermarkets
Do not use teabags; MUST use 'CTC (granular)' tea leaves and boil with milk
Pairing
Sel Roti (Rice flour fried donut) / All Khaja(Snacks)
Trivia
Chiya is a communication tool for Nepalis. When someone visits, they greet with 'Chiya Khanubhayo?' (Have you drank tea? = How are you?), invariably serving this ultra-sweet milk tea to entertain.
Eating tips & etiquette
In Nepali local diners, it's poured to the brim (overflowing) in small heat-resistant glass cups. Too hot to hold, so pinch the rim with fingertips and slurp loudly.
Allergen
Dairy