One of Nepal’s favourite drinks is tea or better chai. Where ever you go in Nepal, sooner rather than later someone will offer you a glass of it.
The great thing is, dat chai is different everywhere. Even with the same people you will never drink the same chai twice. That has to do with the water, the milk, the tea leafs and spices used while preparing chai. And even families have there on traditional recipes.
Most used spices for chai are cloves, cardamon, ginger and cinnamon. In preparation you cook half milk and half water with the tea leafs. Add the spices and bring it to the boil. Put the chai through a sif and voila… happy times!
There really is only one not nice thing about chai and that is the skin floating on top when the chai cools down… but with one smooth move of the index finger it is all gone.