Nepali Spiced Tea

"Chai is easy to make and wonderful to enjoy. It is often enjoyed after a meal of Curry. This particular recipe, known as Chiah (pronounced "chee-ah") is one of many variations served in Southern Asia and some parts of Africa. This recipe is from one of my favorite books: Extending the Table and was contributed by Selma Unruh."
photo by breezermom photo by breezermom
photo by breezermom
photo by Tea Jenny photo by Tea Jenny
photo by Queen Dana photo by Queen Dana
Ready In:




  • Steep tea in boiling water.
  • Add milk, sugar, cloves, cardamom and cinnamon stick.
  • Simmer 10 minutes to blend flavors.
  • Strain and serve hot.

Questions & Replies

Got a question? Share it with the community!


  1. This was so soothing! I made this after a very difficult day at work, and it was so calming and smoothing. Thanks so much for sharing your recipe.
  2. A very nice, subtle tea which I enjoyed for breakfast this morning. I scaled the recipe down for one easily. Thanks, this was a treat! Made by the Looney Spoon Phoodies for Zaar World Tour#6.
  3. This was nice, as you can see from my name I do like my tea. When I saw this, I thought! I must make it. Oh what a lovely flavour it has, I made it to the recipe with no changes just to make sure I tasted it the way you meant it to be. I think the wonderful thing about it was that it was so fragrant, as most Asian recipes are. very, very nice indeed. Made for ZWT#6 2010 Thank you so much for posting.
  4. This spices in this tea reminded me of pumpkin pie spice... very good. I used cream instead of milk so it was a nice and rich after dinner drink. Made for ZWT6.


  1. This spices in this tea reminded me of pumpkin pie spice... very good. I used cream instead of milk so it was a nice and rich after dinner drink. Made for ZWT6.


I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
View Full Profile

Find More Recipes