Tea is the beverage of choice in Nepal. No matter where you go, from the streets of Kathmandu to the lodges of the Everest circuit you will undoubtedly find a spot to drink tea. This tea is different from British tea, which is mostly milk less and consists just of the leaves steepled in boiling water. While that allows for distinguishing flavors of leaf it still isn’t very filling.

Nepali tea consists of a slightly different prep with some extra ingredients to bring in the flavor. Also its made not directly from tea leaves but from dried leaves grinded up into a heap of Chiya rang

Serving Size 2 Cups
1 Cup Whole Milk
1 Cup Water
3 tbsp sugar
1 tbsp Nepali / Indian chiya rang
1 tsp squashed ginger
3 cardamom
1 clove
0.5 cinnamon stick

Prep:
You need an okhal — a stone squashing bowl with a stone stick for doing the squashing. Put ginger cardamom clove and cinnamon in there and starts smashing till it is squashed and mixed. Once properly squashed the ginger releases its flavor and that infuses with the boiling tea to give you that signature taste.

Cook:

Pour water, milk, sugar, tea into a teapot and start to bring it to boil. Once it boils put in the contents of the okhal and let it steeple for another 2 minutes. After that turn off heat and use a strainer to pour the tea out. Enjoy!

Test edit from evernote!