Best 4 Nepali Spiced Tea Recipes

Nepali spiced tea, also known as masala tea, is a traditional and widely consumed beverage in Nepal and many parts of the world. It is a blend of aromatic spices, herbs, and black tea leaves, offering a unique and flavorful experience. This delightful drink has gained popularity for its enticing taste and potential health benefits. Whether you're seeking a comforting beverage to warm you up on a cold day or a refreshing drink to enjoy anytime, Nepali spiced tea is a fantastic choice. In this comprehensive guide, we will explore the world of Nepali spiced tea, delving into its history, revealing its key ingredients, and providing you with a step-by-step recipe to prepare this delightful concoction in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

NEPALI SPICED TEA

Nepali Spiced Tea image

Chai is easy to make and wonderful to enjoy. It is often enjoyed after a meal of Curry. This particular recipe, known as Chiah (pronounced "chee-ah") is one of many variations served in Southern Asia and some parts of Africa. This recipe is from one of my favorite books: Extending the Table and was contributed by Selma Unruh.

Provided by luvinlif2k

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons black tea leaves (or 3 tea bags)
5 cups boiling water
1 1/4 cups milk, heated
1/3-2/3 cup sugar
4 whole cloves
2 -3 cardamom pods, cracked open (or 1/2 tsp. ground cardamom)
1 cinnamon stick

Steps:

Steep tea in boiling water.
Add milk, sugar, cloves, cardamom and cinnamon stick.
Simmer 10 minutes to blend flavors.
Strain and serve hot.

HOT AND SPICY HIMALAYAN TEA (CHAI TEA)

Hot and Spicy Himalayan Tea (Chai Tea) image

Milk, black tea, cardamom, cinnamon, and cloves are simmered together in this recipe for hot and spicy chai tea.

Provided by food4fit

Categories World Cuisine Recipes Asian Indian

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

7 cups water
6 tablespoons light brown sugar
1 ¼ inch piece fresh ginger root, peeled and chopped
1 cinnamon stick
6 green cardamom pods
12 whole cloves
2 bay leaves
1 tablespoon fennel seeds
½ teaspoon black peppercorns
2 tablespoons Darjeeling tea leaves
1 cup milk

Steps:

Combine water, brown sugar, ginger root, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes. Remove pot from heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil; strain tea into tea cups.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 18.2 g, Cholesterol 3.3 mg, Fat 1.1 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 0.5 g, Sodium 35.8 mg, Sugar 15.1 g

SPICED MILK TEA (MASALA CHAI)

Spiced Milk Tea (Masala Chai) image

Enjoyed by millions in India, masala chai, a spiced, sweetened black tea mixed with milk, is now popular around the world. It is sold all over India by chai wallahs, or tea vendors, who pour the tea from big kettles into small cups.

Categories Milk/Cream Tea Non-Alcoholic Quick & Easy Cardamom Coffee Grinder Gourmet Drink

Number Of Ingredients 10

Ingredients

10 green cardamom pods, cracked, seeds removed, and pods discarded, or 1/2 teaspoon cardamom seeds or ground cardamom
1 (1 1/2-inch) piece cinnamon stick
4 peppercorns (preferably white)
1/4 teaspoon fennel seeds
2 cups whole milk
3 1/2 tablespoons packed light brown sugar, or to taste
1/2 teaspoon ground ginger
2 cups water
5 teaspoons loose orange pekoe tea or other black tea
Equipment: a mortar and pestle or an electric coffee/spice grinder

Steps:

Grind together cardamom, cinnamon stick, peppercorns, and fennel seeds with mortar and pestle or coffee/spice grinder.
Bring milk just to a simmer in a 2-quart heavy saucepan. Stir or whisk in brown sugar, ground spice mixture, ginger, and 1/8 teaspoon salt, or to taste. Reduce heat to low and simmer gently, stirring occasionally, 3 minutes to infuse flavors.
Meanwhile, bring water to a boil in a 1-quart saucepan, add tea, and boil 1 minute.
Pour tea through a fine-mesh sieve into hot milk mixture (discard tea leaves) and cook over low heat 1 minute. Stir before serving.

CLASSIC NEPALI TAAS

Classic Nepali Taas image

Taas is a popular Nepali meat dish that originated in Chitwan of Southern Nepal. The boneless lamb slices are marinated in Nepali herbs and spices, and slowly cooked in oil in low heat in a large near-flat concave thick-bottomed pan called tawa, resulting in an assertively spiced crispy lamb preparation. Although lamb or mutton is the preferred meat in a traditional taas preparation, chicken or pork can also be used as a substitute.

Provided by Tulsi Regmi

Categories Nepalese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless lamb, thinly sliced into bite-size pieces
1 cup green onion, cut into 1-inch pieces
2 tablespoons fresh cilantro, roughly chopped, for garnish
1 cup oil (for cooking)
2 tablespoons garlic, finely minced
2 tablespoons ginger, finely minced
5 green chilies, finely minced
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon sichuan black pepper (timur powder)
1 teaspoon red chili powder (or paste)
2 tablespoons lemon juice (or 1 cup plain yogurt)
1 teaspoon salt (or to taste)
2 tablespoons oil (for marinating)

Steps:

In a mixing bowl, combine all the marinating ingredients. Add lamb slices and mix well.
Reserve the mixture in a glassware container and refrigerate overnight.
Remove the marinated lamb mixture from the refrigerator at least 30 minutes prior to cooking, to allow the marinated mixture to cool down to a room temperature.
Heat the cooking oil in a large thick-bottomed frying pan (tawa) under medium heat.
Add the marinated lamb mixture to the heated oil. Gently spread out the mixture about the pan and turn down the heat to low.
Cook the lamb slices in oil by continuously stirring the mixture. Continue to cook until the lamb slices are fully cooked and have attained caramelization or crispiness (for about 30 minutes).
When lamb slices are cooked, add the green onions and mix for a minute or two. Push the cooked lamb slices away from the oil toward the side of the pan to drain the excess oil.
Place the mixture on a platter and garnish with the chopped cilantro.
Serve hot with puffed rice or beaten rice, supplemented with fresh cucumber and carrot slices and hot pickled radish achar.

Nutrition Facts : Calories 1200.3, Fat 110.8, SaturatedFat 29.5, Cholesterol 163.3, Sodium 735, Carbohydrate 11.9, Fiber 2.4, Sugar 3.9, Protein 40.7

Tips:

Carefully Measure Ingredients: Be precise with ingredient measurements to achieve the best flavor and consistency.

Fresh Ingredients Matter: Use fresh, high-quality ingredients for optimal taste and nutritional value.

Follow the Recipe's Instructions: Adhere to the recipe's instructions to ensure successful preparation and desired results.

Adjust Spices to Taste: If you prefer a milder or spicier beverage, adjust the amount of spices accordingly.

Steep the Tea for Optimal Flavor: Allow the tea to steep for the specified time to extract maximum flavor and aroma.

Serve Your Creation: Pour the tea into cups or mugs, add desired sweeteners or milk, and savor the delightful beverage.

Conclusion:

Indulge in the aromatic and flavorful experience of Nepali spiced tea. With its blend of spices and the warmth of black tea, this beverage offers a delightful symphony of flavors. Whether you're looking for a comforting drink to start your day or a cozy treat to unwind in the evening, Nepali spiced tea is a perfect choice. Customize it to your taste preferences, share it with loved ones, and let the enchanting aromas and flavors transport you to the heart of Nepal.