Earlier this year I was very fortunate and got to spend some weeks in Nepal for my study. I stayed with a wonderful host family in Kathmandu. The hostess Pramila, who also became a very dear friend of mine, treated us to loads of cups of this wonderful tea. It’s super easy to make, taste delicious and is a perfect company on cold, dark evenings like this. Don’t forget to add the grounded black pepper, that’s what makes this tea so special!

Makes 2 cups

400 ml milk
2 tbsp black loose leaf tea
2 cloves
2 star anise
2 cardamom pods, lightly crushed
a good pinch of fennel seeds
1 cinnamon stick
1 tsp fresh ginger, peeled and roughly sliced
pinch of back pepper

sugar, to taste

Add milk, tea leaves and all the spices to a pan. Bring to a boil, lower heat and boil until the tea is the colour of dark caramel. Strain the tea and pour into cups. Add sugar according to individual preferences.

Do play around with the spices and add others if you like, to find your own masala flavours!