Beverage

Butter Tea with Cardamom and Clove

Prep

2 minutes

Cook

8 minutes

Servings

NepaliEasyBeverageBreakfastSnackVegetarianGluten Free

About this dish

A warming Nepali-style butter tea, infused with cardamom, clove, and a hint of ginger. This comforting brew is perfect for chilly mornings or slow afternoons, offering a rich, creamy texture and a gentle spicy kick that lingers beautifully.

A beloved ritual from the Himalayas, this tea is often shared with guests as a gesture of hospitality. My version uses everyday ingredients to bring that cozy, mountainous feeling right to your kitchen.

Ingredients

UK and US measurements are both included for every recipe.

water

liquid

240 ml (1 cup)

Imperial: 1 cup

black tea leaves (such as Assam or Ceylon)

other

1 tablespoon (about 2 g)

Imperial: 1 tablespoon

whole milk

dairy

240 ml (1 cup)

Imperial: 1 cup

unsalted butter

fat

1 tablespoon (14 g)

Imperial: 1 tablespoon

green cardamom pods, lightly crushed

spice

4 pods

whole cloves

spice

3 cloves

fresh ginger, thinly sliced

herb

2 thin slices (about 6 g)

Imperial: 2 thin slices

sugar (or honey, to taste)

seasoning

1-2 teaspoons (3-8 g)

Imperial: 1-2 teaspoons

salt (optional, for authentic Himalayan twist)

seasoning

1 pinch

Method

Boil water with spices

2 minutes

In a small saucepan, combine the water, crushed cardamom pods, cloves, and ginger slices. Bring to a rolling boil over medium-high heat and let it boil for 2 minutes.

Add tea and milk

3 minutes

Reduce heat to medium-low and stir in the black tea leaves and milk. Let the mixture come to a gentle simmer. Simmer for 2-3 minutes without letting it boil over, allowing the tea to steep and the flavors to meld.

Strain and add butter

1 minute

Carefully strain the tea into a measuring cup or directly into two mugs, discarding the spices and tea leaves. While the tea is still hot, add the butter (and salt, if using) and stir until melted and well combined.

Froth and sweeten

1 minute

Using a whisk or a small immersion blender, froth the tea until it becomes slightly foamy and the butter is thoroughly emulsified. Sweeten with sugar or honey to taste, and serve hot.

Equipment

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Nutrition facts

360 kcal

Calories

3 g

Protein

10 g

Carbohydrates

15 g

Fat

0 g

Fiber

80 mg

Sodium

Tips

For an authentic Himalayan touch, try adding a pinch of salt instead of sugar. This results in a savory, yak-butter tea style (but cow butter works beautifully too).
Crushing the cardamom pods lightly just before adding them to the water really releases their oils. Tap them gently with the flat side of a knife.
If you use honey, add it after the tea has slightly cooled to preserve its enzymes, and adjust to your desired sweetness.
Feel free to adjust the spice quantities to suit your preference.
For.
For a spicier brew, add an extra pinch of ground cinnamon or a tiny pinch of black pepper.

Serving suggestions

Serve hot in mugs alongside breakfast, especially with lightly buttered bread or traditional Tibetan breads like tingmo or khura.
For.
For a cozy ritual, offer it after a meal as a cinnamon-infused farewell.

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Recipe by

Sita Thapa

Specialises in Nepalese cuisine

Sita is a dal bhat specialist. She says the secret is burning the garlic just a little.

Describe yourself in three words: Warm, laughing, generous portions.