做法
- 厚底锅中放入水、拍碎的姜、压裂的小豆蔻、肉桂条与丁香。猛火煮 4 分钟——香料应深度浸入水中。
- 下散茶。猛火再煮 90 秒——尼泊尔奶茶是煮出来的,而非泡;煮才能更多萃取单宁,做出浓黑的底味。
- 倒入牛奶。再次煮至大开。奶会迅速翻起,一爬上锅边就立刻离火,再放回煮 30 秒。这个『起—离』动作重复两次。
- 下糖搅匀。尝味——应当辣香、奶味十足、甜度足。这一步偷懒就毁了整杯。
- 如用 tulsi,最后 30 秒下入。
- 用细筛过滤入玻璃杯或小陶杯。趁热喝。配 sel roti、饼干,或单饮。慢饮慢聊;尼泊尔奶茶无处不在——出租车司机、上班族、学生、徒步者一天里几杯地喝。
Common questions
Can 尼泊尔奶茶(Chiya) be made ahead?
尼泊尔奶茶(Chiya) is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 尼泊尔奶茶(Chiya) spicy?
尼泊尔奶茶(Chiya) as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 尼泊尔奶茶(Chiya) vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 尼泊尔奶茶(Chiya) to make at home?
尼泊尔奶茶(Chiya) is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can 尼泊尔奶茶(Chiya) be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
尼泊尔奶茶与印度的 masala chai 类似,但有自己的地区特色:更多姜、用尼泊尔本地茶(尤其是靠近印度的伊拉姆县所产)。伊拉姆茶被誉为南亚最好的茶之一。糖的份量不容妥协;不甜的尼泊尔奶茶不算奶茶。加都和博卡拉的茶摊(chiya pasal)从清晨开始营业,午前要卖出几百杯。高海拔徒步山屋也是它的天下。
