Strong spiced milk tea brewed with ginger, cardamom and cloves — the daily morning tea of Nepali-Sikkimese households, stronger and more robustly spiced than regular chai.
Ingredients
2 tsp strong black tea leaves (CTC or broken leaf)
1 cup water
1/2 cup whole milk
1/2 inch fresh ginger — grated
2 green cardamom pods — lightly crushed
1 clove
1/4 tsp black pepper — coarsely crushed
1 tsp sugar — or to taste
Method
Bring 1 cup water to a boil in a small pot.
Add grated ginger, crushed cardamom, clove and crushed black pepper.
Boil 2 minutes to extract the spice flavours.
Add the tea leaves. Boil on medium for 1 to 2 minutes — Nepali-Sikkimese chai is brewed longer and stronger than regular Indian chai.
Add 1/2 cup whole milk. Bring to just below a boil stirring.
Reduce heat. Simmer 2 minutes until the chai is a deep caramel colour and the milk has integrated completely.
Strain through a fine sieve into cups, pressing the tea and spices to extract all liquid.
Add sugar to taste.
The chhyap should be stronger, spicier and darker than regular chai — this is the mountain version that provides warmth and stimulation in cold weather.