In Nepal, chiya is more than a beverage—it’s a daily ritual, a social connector, and an expression of warmth. But when summer hits, even the most loyal tea drinkers crave a cool alternative. Enter the iced masala tea latte.
This refreshing version blends the spiced richness of Nepali masala chiya with the creamy chill of an iced latte. It’s bold, aromatic, and incredibly satisfying. And it’s the perfect way to enjoy tea during warmer months without sacrificing flavor or tradition.
In Nepali households, masala chiya (spiced tea) is made by simmering full-leaf black tea with whole spices like ginger, cinnamon, cardamom, and clove, then adding milk and sugar to taste.
Unlike the oversweetened "chai lattes" served at many cafes, authentic Nepali masala chiya is grounded in balance—spices are bold but not overpowering, and the base tea still shines through.
When iced, this blend takes on a new identity: creamy, spicy, and thirst-quenching.
Most commercial chai blends use flavor oils or crushed tea dust. Our Premium Nepalese Himalayan Masala Spiced Black Tea is:
Single-origin from small farms in Ilam, Nepal
Hand-blended with real spices (no oils or artificial flavors)
Organic and bold, with notes of cinnamon, ginger, clove, cardamom, and malt
Versatile for hot and iced brewing, lattes, and even baking
This tea brings out the heart of Nepali masala chiya in every sip—whether you enjoy it warm or ice-cold. It’s perfect for hot chiya, iced lattes, and even baking spiced tea cookies.
2 tsp Premium Nepalese Himalayan Masala Spiced Black Tea
1 cup water
1 cup oat milk or dairy milk
1–2 tsp raw sugar or maple syrup (optional)
Ice cubes
Optional: pinch of nutmeg or vanilla
Bring 1 cup of water to a boil (~200°F).
Add 2 tsp of masala tea and steep for 4–5 minutes.
Strain and let the tea cool to room temperature.
Fill a tall glass with ice cubes.
Pour in the cooled masala tea.
Top with frothed or cold milk.
Stir gently, sweeten to taste, and enjoy!
Pro Tip: Brew a large batch and keep the tea concentrate in the fridge for quick iced lattes throughout the week.
Ironically, spices that are considered "warming" in Ayurveda like ginger and cardamom are also used to cool the body by improving circulation and digestion.
In summer, these spices help:
Fight inflammation
Reduce bloating
Support gut health
Sustain energy without caffeine crashes
When combined with chilled milk and ice, they transform into a refreshing yet grounding beverage.
Let’s compare:
| Feature | Typical Café Chai | Our Masala Latte |
|---|---|---|
| Tea Base | Syrup or powder | Real loose-leaf black tea |
| Sweetness | Overly sweet | Light or customizable |
| Flavor | Artificial, uniform | Bold, complex, fresh |
| Spices | Flavor oils | Real ground spices |
| Caffeine | High, often unbalanced | Smooth and moderate |
Nepali iced masala latte is the authentic, healthier, and tastier upgrade
Dirty Chiya: Add a shot of espresso
Frozen Masala Latte: Blend with ice and a drizzle of honey
Coconut Masala: Use coconut milk for a tropical version
Ice Cream Float: Add a scoop of vanilla or chai-spiced ice cream
Chiya Popsicles: Freeze leftover latte in molds for summer treats
🛍️ Premium Nepalese Himalayan Masala Spiced Black Tea
Hand-blended
Makes 35+ cups
Ships fast from our Boston-based shop
📦 Order now and experience chiya with a summer twist.
Learn more about the tradition: What Is Chiya?
Perfect your technique: How to Steep Black Tea for Maximum Flavor
Discover more summer brews: Best Teas to Cold Brew
Can I make this ahead of time?
Yes! Brew and refrigerate the tea base for up to 3 days.
Can I cold brew instead?
Absolutely—use 2 tsp tea in 1 cup cold water, steep 8–12 hours, then add milk and ice.
Does it contain caffeine?
Yes, from the black tea. It’s less than coffee and gentler on the body.
Turn a traditional Nepali favorite into a vibrant iced latte that cools, comforts, and energizes.
➡️ Shop the Masala Tea Now — before summer stock runs out!
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