Masala Chiya

Ingredients

• 480 ml (2 cups)cold water
• 240 ml (1 cup)whole milk
• 2cloves
• 3cardamom pods
• ¼ tspcrushed ginger
• 1bay leaf
• 2 tsp, or to tastesugar
• ½ tbsploose black tea leaves
• 1 smallcinnamon stick

Instructions

1. 1

   Boil the spices

   Add the water to a saucepan, then add the crushed ginger, cardamom pods, cloves, black tea leaves and cinnamon stick. Bring the mixture to a gentle boil until the spices smell fragrant. When the water is bubbling, add the black tea leaves as directed, then simmer over medium heat for 2–3 minutes, until the liquid turns a deep colour.

2. 2

   Add the milk

   Pour in the milk and stir well. Bring the tea slowly to a boil, then simmer for another 3–5 minutes so the milk, tea and spices mingle. Stir occasionally to help prevent it boiling over.

3. 3

   Sweeten the tea

   Add sugar to taste and stir until it dissolves.

4. 4

   Strain and serve

   Pour the tea through a fine-mesh strainer into two cups.

What is masala chiya?

Masala chiya is a spiced milk tea associated with Nepal; the word chiya means tea. This version combines black tea with ginger, cardamom, cloves and cinnamon, then simmers it with milk.

The spices steep in water first, giving them time to flavour the brew before the milk is added. A final simmer brings the ingredients together, while straining makes each cup smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 4g protein, 11g carbs, 4g fat.

The carbohydrates come mainly from the sugar and milk, while the milk also supplies most of the protein and fat. Pair a cup with fruit or a filling savoury snack if you want to make it part of a more substantial breakfast.

Build the spiced base

Whole spices: Cardamom pods, cloves and a cinnamon stick provide the aromatic backbone. Lightly crush the cardamom if you want its flavour to infuse more readily.

Ginger: The recipe uses a small amount of crushed ginger for gentle warmth. Keep it measured as written so it complements rather than overwhelms the other spices.

Steep the tea carefully

Black tea: Loose leaves colour and flavour the water as they simmer. The method mentions adding them with the spices and again once the water bubbles; use the listed ½ tablespoon in the brew, adding it at the bubbling stage if following that sequence.

Timing: Simmer the tea for 2–3 minutes before adding milk. A short, gentle simmer helps extract flavour without making the brew excessively strong.

Keep an eye on the milk

Slow heating: Once the milk is in, bring the mixture towards a boil gradually. Milk can rise quickly in a saucepan, so stay nearby and stir occasionally.

Final simmer: Cook for 3–5 minutes after adding the milk. The tea should look evenly blended and fragrant; simmer towards the shorter end for a lighter cup.

Sweetness and straining

Sugar: Stir it in at the end, once the tea has simmered. Starting with less and tasting before adding more makes it easy to suit different preferences.

Straining: Pour through a fine-mesh strainer into two cups to catch the leaves and whole spices. Serve while hot.

What to serve with it

A cup of masala chiya works well alongside a simple breakfast or an afternoon snack. Try it with toast, biscuits or a savoury pastry.

If serving it after a meal, keep the accompanying snack small; the milk gives the tea some body on its own.

Recipe notes & tips

• Use a saucepan with enough room for the milk to rise as it heats.
• Keep the mixture at a gentle simmer rather than a vigorous boil.
• Stir now and then after adding the milk to help prevent it spilling over.
• Add sugar gradually and taste before pouring the tea into cups.
• Strain directly into heatproof cups to catch the tea leaves and whole spices.

Variations

• More ginger: Add a little extra crushed ginger for a sharper, warming flavour.
• Less sweet: Begin with a small amount of sugar and add more only after tasting.
• Stronger tea: Let the black tea simmer towards the longer end of the stated 2–3 minutes.
• Dairy-free: Replace the whole milk with an unsweetened plant-based milk, noting that the flavour and texture will change.
• Spice balance: Adjust the amount of cinnamon or cardamom to suit your preferred aroma.

Common mistakes to avoid

• Boiling too hard: A rolling boil can make the milk rise and spill; lower the heat and stir.
• Walking away: Milk can boil over quickly; stay close while bringing it to a boil.
• Over-simmering the tea: Long cooking can make the brew too strong; follow the stated timings and taste.
• Adding too much sugar at once: Start with less, then sweeten gradually to your taste.
• Skipping the strainer: Pour through a fine-mesh strainer so loose tea and spices do not end up in the cups.

How to store

Masala chiya is best served freshly made. If you have leftovers, cool them promptly, refrigerate in a covered container and use within 2 days; reheat gently in a saucepan, stirring and avoiding a hard boil.

Frequently asked questions