Nepali Milk Tea
When Derick lived in Nepal for two years before we were married, he had lots of this Nepali milk tea & Tibetan yak butter tea. Our Nepali friends here in Arkansas taught us how to make their famous Nepali milk tea and we had to share! It’s a version of chai with all the wonderful spices and flavor. We hope you can enjoy a cozy cup of tea during these cold winter days and maybe look up some Nepali videos or music on the internet to get the full experience!
Makes 2 small cups of tea
2 t. loose black tea (or 2 black tea bags)
2 cups milk
4 T. sugar
1-2 whole cardamom (smash between fingers or with pestle)
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground black pepper
1 bay leaf, break up a little
Add all ingredients to small pot. Bring to a boil, stirring constantly. Reduce heat to medium low and simmer 3-5 minutes (or longer for better flavor!) stirring occasionally. Strain and serve!
Notes: If you stir with a wooden spoon and leave in the pot or across the top while simmering, it will help it not boil over! For better flavor, let the tea simmer for 10-15 minutes after coming to a boil, or until it turns a creamy brown color (sometimes it will get a brown milk layer on top).
Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.