What Is Chiya? How to Make Nepali Milk Tea

Traditional Nepali masala tea setup with spices, black kettle, and patterned cup on wooden table

In Nepal, tea is more than a drink. It is a warm welcome for guests, a morning ritual, and a steady companion on cold, misty days in the hills. We call it chiya (चिया) – a cozy style of Nepali milk tea made with strong black tea, milk, sugar, and real spices.

If you have ever tasted masala chai in India and wondered how Nepali chiya compares, or you are simply craving a comforting cup of spiced milk tea at home, this guide will walk you through what chiya is, how it differs from chai, and how to make an authentic Nepali version using Himalayan black tea.

Updated: December 12, 2025

Steam rising from a cup of Nepali masala chiya with cardamom and cinnamon on the side
Traditional Nepali chiya brings together robust black tea, warm spices, and milk for a comforting daily ritual.

What Is Chiya?

The word chiya simply means “tea” in Nepali, but when people talk about drinking chiya at home, they almost always mean a strong, sweet, spiced milk tea. It is usually made with brisk black tea, fresh ginger, cardamom, and sometimes cinnamon or clove, simmered with water, milk, and sugar until the flavor turns rich and aromatic.

In many Nepali homes, chiya is brewed at least twice a day – in the early morning and again in the late afternoon or evening. It is served to guests as a sign of respect, shared with neighbors, and poured into small glasses or cups alongside biscuits or simple snacks.

Nepali Chiya vs Indian Chai

Nepali chiya and Indian masala chai share a common base of tea, milk, and spices, but they do not taste exactly the same. Chiya tends to be a little less sweet, slightly lighter on spices, and more focused on the character of the tea itself.

Feature Nepali Chiya Indian Masala Chai
Base tea Often strong black tea; many households use CTC for everyday chiya, while some prefer orthodox loose-leaf for a smoother cup. Commonly CTC black tea for a bold, tannic base.
Spice profile Ginger and cardamom led, with cinnamon or clove used more gently. Heavier spice mix; often stronger on clove, cinnamon, and pepper.
Sweetness Usually moderately sweet; sweetness does not overpower the tea. Often sweeter, especially in street-style chai.
Brew method Tea and spices are simmered first, then milk is added and gently boiled together. Water, sugar, tea, and milk are frequently boiled together at a rolling boil.
Overall flavor Smooth, balanced, and malty with warming spice. Bolder, spicier, and often richer in sweetness.

Many Nepali families still reach for CTC black tea when they want a quick, strong pot of chiya. At the same time, there is a growing love for single-origin loose-leaf Nepali black tea, which gives a smoother, more layered version of masala chiya at home.

The Best Tea for Nepali Chiya at Home

If you are making chiya outside Nepal, starting with the right tea makes the biggest difference. You want something strong enough to stand up to milk and spices, but still smooth and refined when simmered.

That is why we recommend using our best-selling:

Premium Nepalese Himalayan Masala Spiced Black Tea

This blend is crafted with high-grown Nepali black tea from the Ilam region, then layered with real spices like cinnamon, ginger, clove, and cardamom. Instead of adding artificial flavoring, the warmth and aroma come from actual spice pieces and carefully balanced tea.

Why this tea works so well for chiya

  • Made with quality Nepali black tea that stays bold when simmered with milk.
  • Infused with whole spices, so you do not have to create your own masala from scratch.
  • Delivers a naturally sweet, malty body with rounded spice instead of harsh bitterness.
  • Works for hot Nepali masala chiya and iced masala tea lattes in warmer weather.
Premium Nepalese Himalayan Masala Spiced Black Tea in a glass cup and loose leaf form
Premium Nepalese Himalayan Masala Spiced Black Tea is blended specifically for rich, balanced Nepali chiya at home.

You can also explore more Nepali black teas in the Black Tea Collection if you want to experiment with your own spice mix.

Authentic Nepali Chiya Recipe

This recipe makes one to two generous mugs of Nepali milk tea. You can easily double it for a full family pot or adjust the tea, sugar, and spices to match your taste.

Ingredients

  • 1 cup filtered water
  • 1 cup whole milk (or oat milk for a dairy-free version)
  • 2 teaspoons Premium Nepalese Himalayan Masala Spiced Black Tea
  • ½ teaspoon freshly grated ginger (optional but traditional in many homes)
  • Sugar to taste (start with ½–1 teaspoon per cup)
  • Optional: 1 lightly crushed green cardamom pod for extra aroma
Two cups of spiced black tea with cinnamon and dried fruit on a rustic tray
A good chiya base starts with strong, aromatic black tea and real spices that can stand up to milk and simmering.

Step-by-step instructions

  1. Simmer the water and spices.

    Add the water to a small saucepan and bring it to a boil. Add grated ginger and any extra cardamom or spices you want to highlight. Reduce the heat and simmer for 1–2 minutes to open up the aromatics.

  2. Add the tea.

    Stir in 2 teaspoons of Himalayan Masala Spiced Black Tea. Let it simmer for another 2–3 minutes. At this point the liquid should deepen in color and smell warmly spiced.

  3. Pour in the milk.

    Add 1 cup of milk, stirring gently. Increase the heat just until the chiya comes up to a gentle boil, then reduce to a low simmer so it does not boil over.

  4. Let it simmer and develop flavor.

    Simmer for 4–5 minutes, stirring occasionally, until the tea is a rich caramel or light chocolate color. This slow simmering is what gives chiya its depth and smooth texture.

  5. Sweeten to taste.

    Stir in sugar or honey to your preferred level of sweetness. Many Nepali households like chiya lightly sweet rather than syrupy, so you can start small and adjust.

  6. Strain and serve.

    Place a fine mesh strainer over your mug or small glasses and pour the chiya through to catch tea leaves and spice pieces. Serve immediately while it is hot and aromatic.

For a chilled version, let the brewed chiya cool slightly, pour over ice, and follow the iced masala latte ideas in Iced Masala Tea Latte: Cool Twist on Nepali Chiya.

How Chiya Fits into Everyday Nepali Life

Chiya is woven into daily life in Nepal. Early in the morning, it might be sipped quietly in the kitchen before the day begins. Later, it appears again as children return from school, families gather at the end of the workday, or neighbors stop by for a conversation.

Guests are almost always offered chiya as one of the first gestures of hospitality. During festivals and family gatherings, the kettle rarely gets a break. Even outside the home, roadside stalls in the Kathmandu Valley and tea shops in the hills serve small cups of steaming chiya to students, workers, and travelers.

Tips for Better Chiya at Home

Simple ways to improve your Nepali masala chiya

  • Do not rush the simmer. Give the tea and spices time to infuse before adding milk, and then again once the milk is in the pan.
  • Use good water. Filtered water makes the spice and tea notes clearer than heavily chlorinated tap water.
  • Use whole milk or a full-bodied alternative. Fat helps carry the spice oils and gives chiya its comforting texture.
  • Adjust the tea-to-milk ratio. More milk makes it creamier and dessert-like, while more water keeps it lighter and brisk.
  • Experiment with spice levels. Add more ginger on cold days, cardamom for elegance, or a touch of cinnamon for warmth.

Chiya Variations to Try

Once you have mastered the basic Nepali chiya recipe, it is easy to tailor it to the season or the moment. Here are a few ideas that keep the spirit of chiya while giving you room to play.

Light morning chiya

Use a little more water and slightly less milk, and simmer for a shorter time. This keeps the cup brisk and uplifting without feeling too heavy first thing in the day.

Evening comfort chiya

Increase the milk, reduce the simmering time after the milk is added, and go a bit lighter on tea leaves. You will still get the aroma of spice and tea, but with a smoother, more relaxing body.

Iced masala chiya latte

Brew a slightly stronger base, let it cool, then pour over ice and top with cold milk. For detailed steps and summer-friendly twists, see the iced latte ideas in our iced masala chiya latte guide.

Related Teas and Collections

FAQs About Nepali Chiya

Can I use other teas for chiya?
Yes. Any strong black tea can be used, but teas from Nepal’s Ilam region are especially good because they balance malt, body, and smoothness. If you are just starting, a blend like Premium Nepalese Himalayan Masala Spiced Black Tea makes it much easier to get consistent results.
Is chiya always caffeinated?
Traditional Nepali chiya is made with black tea and does contain caffeine. If you want a gentler version, you can use fewer tea leaves, more milk, and a shorter simmer time, or choose a decaffeinated black tea as the base.
Can I make Nepali chiya with plant-based milk?
Yes. Oat milk is usually the closest in texture to whole milk and holds spice flavor well. Almond and soy milk can also work, but you may need to experiment to find the ratio that gives you the right body and balance.
Do I need to use CTC tea to make authentic chiya?
Many households in Nepal use CTC black tea because it brews quickly and gives a strong base. However, loose-leaf Nepali black tea offers a smoother and more layered version of chiya, especially when you simmer it gently with milk and spices. Both are authentic; they simply create different expressions of the same tradition.
How sweet should chiya be?
There is no single rule. In Nepal, some families like chiya lightly sweet so the tea stands out, while others prefer a richer, dessert-like cup. Start with a small amount of sugar, taste, and adjust until the balance feels right to you.
What is the best way to reheat chiya?
If you have leftovers, gently reheat chiya on the stove over low heat rather than in the microwave. Bring it just to the point of steaming, not a hard boil, so the milk does not scorch and the spices stay rounded instead of turning harsh.
Brew Nepali chiya the way it is enjoyed at home.

With a good Himalayan black tea, real spices, and a few minutes at the stove, you can bring the warmth of Nepali tea culture into your own kitchen and share it with the people you care about.

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