☕ Nepali Masala Chai
मसला चिया
10 min
Total time
2 min
Prep
8 min
Cook
2 people
Serves
Easy difficultyDrinks
Strong, creamy spiced milk tea brewed Nepali-style — simmered until rich and fragrant. Far more robust than its Indian cousin.
🧂 Ingredients(serves 2)
- ·1½ cups Milk, full fat
- ·½ cup Water
- ·2 tsp Loose black tea or 2 tea bags
- ·2–3 slices Fresh ginger, sliced
- ·3 Green cardamom pods, bruised
- ·1 small Cinnamon stick
- ·2 Cloves
- ·2 tsp, or to taste Sugar
🛒 Where to buy
Nepali-specific ingredients and where to find them:
🍵Loose black tea or 2 tea bags
🕌 Thamel BazaarEast Cannington
→✨ Little Magic GroceryWembley
→🥩 Everest Meat & SpicesCoorparoo · Brisbane
→🥬Fresh ginger, sliced
✨ Little Magic Grocery (Queens Park)Queens Park · $4–$8
In Stock→
🙏 Namaste SupermarketSalisbury · Adelaide · Varies
In Stock→
🌟 Tristar SupermarketSefton Park · Adelaide · Market price
In Stock→
🌶️Green cardamom pods, bruised
🕌 Thamel BazaarEast Cannington
→🥩 Mustang Grocery & ButchersCloverdale
→✨ Little Magic Grocery (Queens Park)Queens Park
→💡 Tips
- •Nepali chai is simmered longer than a quick steep — this gives it the characteristic deep colour and intensity.
- •Ilam tea from eastern Nepal is the finest black tea for chai. Find it at Nepali grocery shops.
- •Adjust the milk-to-water ratio to your preference — more milk makes it creamier.
👨🍳 Method
- 1
Add water, ginger, cardamom, cinnamon, and cloves to a small saucepan. Bring to the boil.
- 2
Add tea and boil for 1 minute.
- 3
Pour in milk and bring back to a full boil — watch it carefully as it rises quickly.
- 4
Reduce heat and simmer for 3–4 minutes, stirring occasionally, until the chai is a deep caramel colour.
- 5
Add sugar, stir to dissolve, then strain into cups and serve immediately.
