Chiya

Ingredients

Tea

• 500 mlwater
• 3 teaspoonsstrong black tea leaves
• 500 mlwhole milk
• 4 tablespoonssugar, or to taste

Masala

• 4green cardamom pods, crushed
• 3cloves
• 1small cinnamon stick
• 4black peppercorns
• 2cm ginger, sliced
• 1bay leaf, optional

Equipment

• a small heavy pan
• a fine strainer

Directions

1. Butter tea is drunk in the northern Himalayan districts. Use a strong, coarse-cut black tea. Crush the cardamom pods with the flat of a knife.
2. Slice the ginger without bothering to peel it. Put the water in a small heavy pan. Add all the spices and the ginger.
3. Bring it to a boil over a high heat. Then lower it and simmer for five minutes. Add the tea leaves to the spiced water. Let it boil for two or three minutes. The brew must stand up to the milk.
4. Pour the milk into the hot pan. Add the sugar and stir it right in. Bring it back toward a boil over medium heat.
5. Let it settle and return it to the heat. The colour should be a warm caramel brown.
6. Boil it longer if it looks thin. Add more milk if it is too strong. Taste it and adjust the sugar. Pour it through a fine strainer into cups. Discard the leaves and spent spices.
7. Serve it in small glasses or cups. It is drunk hot at any time of day. Make it fresh, because it does not keep well.

Technique

• Ilam in eastern Nepal is the main tea-growing district and produces both orthodox and CTC teas.
• The CTC style, which is cut, torn and curled, is what most Nepali households use for chiya.

Substitutions

• Any strong black tea works, and Assam is the closest widely available substitute.
• Evaporated milk diluted with water gives a richer cup and is used in some households.

Variations

• Dudh chiya is the plain milky version with no spices.
• Kalo chiya is black tea with sugar and no milk at all.
• Some households add a strand of saffron or a little nutmeg.

Frequently asked questions

What is Chiya?

Chiya is a drink from Nepal: sweet milky spiced tea drunk throughout the day.

How long does Chiya take to make?

Chiya takes 5 minutes of preparation and 15 minutes of cooking. The recipe makes serves 4. It is rated easy to make.

What can I substitute in Chiya?

Yes, within limits. Any strong black tea works, and Assam is the closest widely available substitute. Evaporated milk diluted with water gives a richer cup and is used in some households.

What is the most important thing to get right in Chiya?

Bring it to a boil over a high heat. Then lower it and simmer for five minutes. Add the tea leaves to the spiced water. Let it boil for two or three minutes. The brew must stand up to the milk.