作法
- 厚底鍋中加入水、薑、拍開的小荳蔻、肉桂與丁香，大火煮滾後續煮 4 分鐘讓香料充分釋放。
- 加入散茶葉。大火滾煮 90 秒——尼泊爾奶茶是用「煮」的而不是「泡」，能萃取更多單寧、形成濃黑底色。
- 倒入牛奶，再次煮滾。茶會猛烈翻起；快滿出時離火，再回火 30 秒，反覆兩次。
- 加糖攪溶。試味——應辛香撲鼻、奶香濃郁、甜得乾脆。少了一味就毀了整杯。
- 若用聖羅勒，最後 30 秒下鍋。
- 用細篩濾入玻璃杯或小陶杯，趁熱享用。可配塞爾餅、餅乾，或單喝。慢慢喝、慢慢聊——計程車司機、辦公族、學童、登山客全天都在喝。
Common questions
Can 尼泊爾奶茶 be made ahead?
尼泊爾奶茶 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 尼泊爾奶茶 spicy?
尼泊爾奶茶 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 尼泊爾奶茶 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 尼泊爾奶茶 to make at home?
尼泊爾奶茶 is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can 尼泊爾奶茶 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
尼泊爾奶茶與印度馬薩拉茶相似，但加更多薑，並使用尼泊爾自家的茶葉（鄰近印度邊境的 Ilam 區產茶）。Ilam 茶是南亞最頂級的茶葉之一。糖量沒得商量；不甜的尼泊爾奶茶只是禮貌建議。加德滿都與波卡拉的 chiya pasal（茶店）天還沒亮就開門，午前要賣出數百杯。也是高山旅館的招牌飲品。
