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).
How do you discipline the boys? I watched your IG stories from before Christmas when Sam apparently decided the books needed a bath. How do you handle things like that?
This is perfect since January is National Hot Tea Month! Thank you Jill.
Ohh bay leaf??? I make a chai with all the above but never used a bay leaf! I’m excited to try it!!
Can’t wait to try this! So far every recipe you’ve posted that I’ve tried, we have loved! Thanks!!
Thank you for sharing this recipe and the kombucha one too!
Have you ever had Kashmiri chai? It’s also called pini chai because of its distinctive color, really nice subtle taste ☺️
*pink chai