Sikkim Masala Chhyap Tea Spiced Milk Nepali Sikkimese Daily

Method

1. 1

   Bring 1 cup water to a boil in a small pot.

2. 2

   Add grated ginger, crushed cardamom, clove and crushed black pepper.

3. 3

   Boil 2 minutes to extract the spice flavours.

4. 4

   Add the tea leaves. Boil on medium for 1 to 2 minutes — Nepali-Sikkimese chai is brewed longer and stronger than regular Indian chai.

5. 5

   Add 1/2 cup whole milk. Bring to just below a boil stirring.

6. 6

   Reduce heat. Simmer 2 minutes until the chai is a deep caramel colour and the milk has integrated completely.

7. 7

   Strain through a fine sieve into cups, pressing the tea and spices to extract all liquid.

8. 8

   Add sugar to taste.

9. 9

   The chhyap should be stronger, spicier and darker than regular chai — this is the mountain version that provides warmth and stimulation in cold weather.