Food & dishes · Nepal
Masala Chiya: Nepal's Spiced Tea
Milk tea simmered with cardamom, ginger, cinnamon and clove, masala chiya is Nepal's warming spiced cup, brewed on every street corner for every guest.
Masala chiya is Nepal's spiced milk tea — black tea simmered with milk, sugar and a fragrant blend of cardamom, ginger, cinnamon and clove. Warming, aromatic and sweet, it is the cup that punctuates the Nepali day, offered to every guest and brewed on every street corner.
The short answer
Masala chiya is milk tea boiled with spices. Strong black tea, milk and sugar are simmered together with a masala of cardamom, ginger, cinnamon, clove and often black pepper, then strained into a glass. It is sweet and warming by default; ask for less sugar or more ginger to taste. It is the spiced sibling of plain Nepali chiya tea and one of the country's defining everyday drinks.
What goes in the glass
Unlike Western tea, chiya is simmered, not steeped. A typical masala chiya is built from:
- Black tea — usually strong CTC leaf for body and colour.
- Milk — buffalo or cow milk, for richness.
- Sugar — generously, by default.
- Masala spices — green cardamom, fresh ginger, cinnamon and clove, often with black pepper, sometimes fennel or bay.
Everything is boiled together until fragrant, then strained hot into small glasses or cups.
How it differs from plain chiya
The everyday cup in Nepal is dudh chiya, plain sweet milk tea. Add the spice blend and it becomes masala chiya, warmer and more aromatic. In the high Himalaya you will also meet salty, buttery Tibetan-style tea (po cha), a different tradition altogether. All of these are surveyed in our Nepali chiya tea guide.
Cultural role
Chiya, spiced or plain, is the social glue of Nepal. A glass is offered to guests the moment they arrive, shared to fuel conversation, and used to seal deals and welcome strangers. Roadside chiya pasal (tea stalls) are gathering places in every town and village, and accepting a cup is a small but genuine gesture of goodwill. Masala chiya is especially prized in cold weather and at altitude, where its ginger and spice warm the body.
To see how it sits among the country's beverages — beside Nepali coffee, a cooling lassi yoghurt drink and the home-brewed liquors — browse our traditional drinks of Nepal collection, and read the broader Nepal food and drink guide for context.
Where to drink it
Masala chiya is everywhere, from roadside stalls and bus-stop kiosks to teahouses on the highest trekking routes. For a relaxed sit-down cup, cafes in Kathmandu, Patan and Pokhara brew good masala chiya, often to your preferred spice and sweetness. On the trail, every teahouse will make it, and a hot glass after a cold morning's walk is one of trekking's simple pleasures.
Tips for travellers
Because masala chiya is boiled hard before serving, it is one of the safest hot drinks to order anywhere in Nepal, even at a simple roadside stall. If the standard cup is too sweet, asking for less sugar is completely normal, and many places will add extra ginger on request. Pair it with a fried snack or sweet sel roti, accept a glass when offered, and let the warm, spiced ritual become part of how you experience the country.
Frequently asked questions
What is masala chiya?+
Masala chiya is Nepali spiced milk tea — black tea simmered with milk, sugar and a blend of spices such as cardamom, ginger, cinnamon, clove and black pepper. It is warming, aromatic and sweet, and one of Nepal's most beloved everyday drinks.
What spices go into masala chiya?+
The classic blend includes green cardamom, fresh ginger, cinnamon and clove, often with black pepper and sometimes fennel or bay leaf. Cardamom and ginger are the signature flavours. Exact mixes vary by household, tea stall and region.
How is masala chiya different from plain chiya?+
Plain dudh chiya is simply milk tea with sugar, while masala chiya adds the warming spice blend. Both are milky and sweet by default; masala chiya is the more aromatic, spiced version, especially popular in cold weather.
How do you order masala chiya without too much sugar?+
Ask for 'kam chini' (less sugar) or 'chini bina' (no sugar), since chiya is sweet by default. You can also ask for extra ginger ('aduwa') or stronger spice. Most tea stalls and cafes will happily adjust the cup to your taste.
