Traditional Nepali Beverages You Have to Try

Nepal, a country nestled in the heart of the Himalayas, is not only famous for its breathtaking landscapes and rich cultural heritage but also for its distinct and diverse culinary traditions. While the food of Nepal has gained popularity worldwide, the beverages—both alcoholic and non-alcoholic—are equally worth exploring.

Traditional Nepali beverages are an essential part of the country’s food culture, often consumed during festivals, rituals, family gatherings, and even in daily life. Many of these drinks are made from locally sourced ingredients and have deep-rooted connections to Nepali traditions and values.

In this blog post, we will take you on a flavorful journey through the must-try traditional Nepali beverages, from the warming chiya (Nepali tea) to the fermented raksi (Nepali distilled liquor) and refreshing lassi (yogurt-based drink). Whether you’re planning a trip to Nepal or simply looking to explore a new culture from your kitchen, these beverages will offer you a unique taste of the Himalayan nation.

1. Chiya: Nepali Milk Tea

a. What is Chiya?

One of the most popular beverages in Nepal, chiya is a spiced milk tea that is similar to Indian chai but with its own distinct flavor. Nepali chiya is made by brewing black tea leaves with milk, water, and a mix of spices like cardamom, cloves, cinnamon, and ginger. The drink is sweetened with sugar or honey and is enjoyed throughout the day, particularly in the morning and afternoon.

b. How Chiya is Prepared

To prepare chiya, the black tea leaves are boiled in water along with the spices. Once the tea and spices have steeped, milk is added, and the mixture is brought to a gentle boil. The tea is then strained and served hot in small cups. The spice blend can vary depending on personal preferences or regional variations.

c. When to Drink Chiya

Chiya is a social drink in Nepal, often shared among friends and family. It is served during breaks from work, in the morning to start the day, and in the evening as a way to unwind. In Nepali households, offering guests a cup of chiya is a sign of hospitality.

d. Why You Should Try It

The combination of warm spices, creamy milk, and strong black tea makes chiya an irresistible and comforting drink. Whether you’re enjoying it on a chilly morning or sharing it with friends, chiya provides a warm welcome into Nepali culture.

2. Raksi: Traditional Nepali Distilled Liquor

a. What is Raksi?

Raksi is a traditional Nepali distilled alcoholic beverage made from fermented grains like rice, millet, or barley. It is clear and potent, similar to vodka or sake but with a unique flavor profile that varies depending on the region and the grains used. Raksi is an integral part of Nepali culture, especially in the hills and mountainous regions, and is commonly consumed during festivals, religious ceremonies, and family gatherings.

b. How Raksi is Made

The process of making raksi involves fermenting grains, which are then distilled to produce a strong liquor. The distilled liquid is usually consumed straight, though it may be diluted with water or mixed with spices to add flavor. Raksi is typically homemade in rural Nepali communities, where each family may have its own recipe passed down through generations.

c. Cultural Significance of Raksi

In Nepal, raksi is more than just a drink—it’s a part of the cultural and religious fabric. It is used in offerings to deities during festivals and rituals, and it is often served during traditional Newari feasts. In many communities, especially among the Newars and Gurungs, raksi plays an important role in social bonding and celebration.

d. Why You Should Try It

Raksi offers a unique taste of traditional Nepali culture. It’s a strong drink, so it’s best enjoyed in moderation, but it provides a fascinating glimpse into the customs and traditions of Nepal. If you’re visiting Nepal, trying raksi is a must, especially if you’re invited to a local feast or festival.

3. Tongba: Warm Millet Beer

a. What is Tongba?

Tongba is a traditional fermented alcoholic beverage made from millet. It is especially popular among the Limbu and other ethnic groups in the eastern hills of Nepal. The drink is served in a large wooden or metal vessel and consumed through a bamboo or metal straw. Tongba is unique because it is served warm, and hot water is poured over the fermented millet to extract the alcohol.

b. How Tongba is Made

The millet is first boiled and then allowed to ferment for several days. Once fermentation is complete, the fermented millet is packed into a special container and hot water is poured over it. The drink is sipped through a straw, with more hot water added as needed. Tongba is typically consumed slowly, with each round of hot water extracting more of the alcohol from the millet.

c. Cultural Significance of Tongba

Tongba holds special cultural significance in the Limbu community and is often consumed during social gatherings, weddings, and festivals. It is considered a symbol of hospitality, and guests are frequently offered tongba as a sign of respect and friendship. The drink is also believed to have warming properties, making it a popular choice during the cold winter months.

d. Why You Should Try It

Tongba offers a one-of-a-kind drinking experience. Its mild, earthy flavor and the ritual of preparing and drinking it make it a beverage to be savored. If you visit eastern Nepal or come across a Limbu community, don’t miss the opportunity to try tongba.

4. Chhang: Fermented Rice Beer

a. What is Chhang?

Chhang is a traditional fermented rice beer that is popular in the Himalayan regions of Nepal, particularly among the Sherpas, Tamang, and Thakali communities. This slightly alcoholic drink is often referred to as “Nepali beer” and is enjoyed in both social settings and religious ceremonies. Chhang is milky in appearance and has a sweet, tangy flavor with a mild alcoholic kick.

b. How Chhang is Made

Chhang is made by fermenting rice (or sometimes barley or millet) with yeast and water. The fermentation process takes a few days, after which the drink is strained and consumed. Chhang can be served at room temperature or slightly chilled, and it is often enjoyed in communal settings.

c. Cultural Significance of Chhang

Chhang is an important beverage in many Himalayan cultures. It is often consumed during festivals like Losar (Tibetan New Year) and other religious and social events. It is also considered a sacred offering to deities during certain rituals. In the high mountains, chhang is believed to help keep the body warm and provide energy in the cold weather.

d. Why You Should Try It

Chhang is not just a drink; it’s a cultural experience. Its unique flavor, coupled with its significance in Himalayan traditions, makes it a must-try for anyone interested in exploring Nepali beverages. Whether you’re trekking in the Himalayas or attending a local festival, chhang will offer you a refreshing taste of Nepali hospitality.

5. Lassi: Refreshing Yogurt Drink

a. What is Lassi?

Lassi is a traditional yogurt-based drink that is popular throughout Nepal and India. It is a refreshing and cooling beverage, especially enjoyed in the warm lowland regions of Nepal. Lassi can be sweet or savory, and it is often flavored with ingredients like sugar, salt, spices, or fruits like mango.

b. How Lassi is Made

Lassi is made by blending yogurt with water or milk, along with various flavorings. For sweet lassi, sugar or honey is added, while savory lassi is flavored with salt, cumin, and sometimes mint or cilantro. Mango lassi, a popular variation, includes fresh mango puree for a tropical twist.

c. When to Drink Lassi

Lassi is typically consumed as a cooling beverage during hot weather, but it is also a common accompaniment to spicy meals, as it helps balance out the heat. It is also a popular drink during religious fasting periods, providing a light, nutritious option for those abstaining from solid foods.

d. Why You Should Try It

Lassi is a versatile drink that can be customized to your taste, whether you prefer it sweet, savory, or fruity. It’s refreshing, nutritious, and easy to make at home. Whether you’re exploring the streets of Kathmandu or looking for a cooling drink to enjoy on a hot day, lassi is a perfect choice.

6.Butter Tea (Po Cha)

a. What is Butter Tea?

Butter tea, also known as po cha, is a traditional Tibetan and Nepali beverage made from black tea, yak butter, and salt. It is especially popular in the high-altitude regions of Nepal, such as Mustang and Manang, where the harsh weather conditions make warm, energy-rich drinks essential for survival. Butter tea is creamy, salty, and slightly bitter, offering a unique flavor that may take some getting used to.

b. How Butter Tea is Made

To prepare butter tea, black tea is boiled for several hours to create a strong brew. The tea is then poured into a churn, where it is mixed with yak butter and salt. The mixture is churned until it becomes frothy and well-blended. Butter tea is typically served hot and consumed in small cups. In areas where yak butter is not available, regular butter may be used, but the flavor will differ slightly.

c. Cultural Significance of Butter Tea

Butter tea plays a vital role in the daily life of people living in the high-altitude regions of Nepal and Tibet. It provides warmth, energy, and hydration in harsh, cold climates. It’s also a symbol of hospitality, often served to guests and visitors. In Buddhist monasteries, butter tea is consumed as part of religious rituals and during meditation sessions, as it is believed to help sustain energy and mental focus.

d. Why You Should Try It

While butter tea’s unique taste may be an acquired one, it offers an authentic taste of life in the high Himalayas. The richness of the butter combined with the salt and tea makes for a nourishing drink that provides warmth and sustenance. If you ever trek through the mountainous regions of Nepal, sipping butter tea is an experience that will connect you to the local culture and traditions.

7. Aila: Strong Newari Spirit

a. What is Aila?

Aila is a traditional Newari distilled spirit that is highly prized in the Kathmandu Valley, particularly among the Newar community. Made from fermented rice or millet, aila is a strong alcoholic beverage that is often consumed during festivals, religious rituals, and family gatherings. It has a clear, colorless appearance and a robust, fiery taste that can be quite potent.

b. How Aila is Made

The process of making aila involves fermenting rice or millet and then distilling the fermented mash to create a clear spirit. The distillation is usually done in a traditional copper still, which gives aila its distinct taste. Aila can be enjoyed straight or mixed with water, and it is often served in small metal cups.

c. Cultural Significance of Aila

In Newari culture, aila is more than just a beverage—it’s a key element of social and religious life. It is used as an offering to deities during religious festivals, and it is an essential part of Newari feasts known as bhoj. During weddings, funerals, and other significant life events, aila is often shared among guests as a symbol of hospitality and unity.

d. Why You Should Try It

Aila is one of the most authentic Nepali drinks you can try, especially if you want to experience Newari culture. Its strong, distinct flavor may be intense for first-timers, but it provides a deep connection to the traditions and rituals of the Newar people. If you ever attend a Newari feast or festival, sampling aila is a must.

8. Chiya with Ghee (Ghiu Chiya)

a. What is Ghiu Chiya?

Ghiu chiya is a variation of traditional Nepali tea made with ghee (clarified butter). It is especially popular in the colder regions of Nepal, where the addition of ghee makes the tea richer and more calorically dense. Ghiu chiya is often consumed as a morning drink to provide warmth and energy for the day ahead.

b. How Ghiu Chiya is Made

Ghiu chiya is made similarly to regular chiya, but with the addition of a spoonful of ghee. The ghee is stirred into the hot tea, giving it a creamy texture and a slightly nutty flavor. The ghee not only adds flavor but also provides essential fats that help sustain energy in cold climates.

c. Why Ghiu Chiya is Popular

In Nepal, ghiu chiya is particularly popular among farmers, herders, and trekkers who need a calorie-dense drink to keep them energized throughout the day. The combination of tea and ghee provides both hydration and sustenance, making it a favorite in rural areas where physical labor is common.

d. Why You Should Try It

Ghiu chiya is a comforting and nourishing drink that offers a unique twist on the traditional Nepali tea experience. The addition of ghee gives the tea a rich, buttery flavor that is especially enjoyable on a cold morning. It’s also a great way to experience the health benefits of ghee, which is known for its energy-boosting properties.

9. Sukuti Ko Chiya (Dried Meat Tea)

a. What is Sukuti Ko Chiya?

Sukuti ko chiya is a unique tea made with sukuti, which is dried meat (often buffalo or goat) that is common in Nepali cuisine. While this might sound unusual to outsiders, sukuti ko chiya is a savory and flavorful drink that is popular in the mountainous regions of Nepal. The tea is typically consumed during colder months, as it provides warmth and nourishment.

b. How Sukuti Ko Chiya is Made

To make sukuti ko chiya, small pieces of dried meat are simmered in water with tea leaves, garlic, and ginger. The resulting broth is rich in flavor, with the dried meat adding a savory depth to the tea. Some variations also include spices like cumin, coriander, and black pepper to enhance the flavor.

c. Cultural Significance of Sukuti Ko Chiya

Sukuti ko chiya is most commonly consumed in the higher altitudes of Nepal, where the cold weather makes it necessary to consume warming and filling beverages. The tea is considered a source of strength and energy for people who work outdoors, particularly in farming and herding.

d. Why You Should Try It

If you’re looking for a truly unique Nepali beverage experience, sukuti ko chiya is the drink for you. While it may not be to everyone’s taste, the combination of savory dried meat with warming tea and spices is sure to leave a lasting impression. It’s an excellent way to experience the hearty flavors of Nepali cuisine in liquid form.

10. Jhwainko Jhol (Carom Seed Drink)

a. What is Jhwainko Jhol?

Jhwainko jhol is a traditional Nepali drink made from jhwain (carom seeds), which are known for their medicinal properties. This drink is often consumed as a home remedy for digestive issues, coughs, and colds. The drink has a slightly bitter, pungent flavor due to the carom seeds, but it is considered highly effective for promoting health and well-being.

b. How Jhwainko Jhol is Made

To make jhwainko jhol, carom seeds are boiled in water along with a pinch of turmeric and a dash of salt. The mixture is strained and served hot. Some variations may include lemon juice or honey to balance the bitterness of the carom seeds.

c. Medicinal Uses of Jhwainko Jhol

Jhwainko jhol is highly regarded in traditional Nepali medicine (Ayurveda) for its ability to relieve indigestion, bloating, and respiratory issues. It is commonly given to children and adults alike to soothe stomach problems or as a remedy for coughs and colds.

d. Why You Should Try It

While jhwainko jhol may not be the most delicious drink on this list, it offers a fascinating glimpse into the medicinal practices of Nepal. If you’re interested in natural remedies and traditional medicine, this drink is worth a try, especially if you’re dealing with a digestive issue or cold.

Frequently Asked Questions (FAQs)

1. What is the most popular beverage in Nepal?
Chiya (Nepali tea) is the most popular beverage in Nepal. It is consumed daily by people of all ages and is a staple in most Nepali households.

2. What is the traditional alcoholic drink of Nepal?
Raksi is the traditional distilled alcoholic drink of Nepal, commonly made from fermented rice or millet.

3. Is butter tea only popular in the mountains?
Yes, butter tea is most popular in the high-altitude regions of Nepal, such as Mustang and Manang, where it provides warmth and energy in the cold climate.

4. What does tongba taste like?
Tongba has an earthy, mildly sweet flavor, with a hint of sourness from the fermentation. It is a warm, comforting drink that is traditionally served in a wooden or metal vessel.

5. Is lassi a sweet or savory drink?
Lassi can be either sweet or savory. Sweet lassi is flavored with sugar and sometimes fruit like mango, while savory lassi is made with salt, cumin, and sometimes herbs.

6. What is a good beverage to try if I don’t like alcohol?
If you prefer non-alcoholic beverages, you should try lassi or chiya. Both are popular non-alcoholic drinks in Nepal and are widely enjoyed for their refreshing and comforting qualities.

7. What is aila, and how strong is it?
Aila is a strong distilled spirit made from fermented rice or millet. It is similar in strength to vodka, and its alcohol content can vary depending on how it is made.

9. Can I try these traditional drinks outside of Nepal?
Some Nepali restaurants and cultural festivals outside of Nepal may offer traditional beverages like raksi and chiya, but they are most commonly found in Nepal itself.

10. What is the best Nepali drink to try during a festival?
Raksi and tongba are commonly served during festivals and celebrations in Nepal, especially in the Newari community and in the Himalayan regions.

11. Are traditional Nepali beverages easy to make at home?
Some beverages like chiya and lassi are simple to make at home, while others like raksi and tongba require more specialized equipment and traditional fermentation methods.

Conclusion

Traditional Nepali beverages offer a fascinating insight into the country’s rich culture and history. From the comforting warmth of chiya and butter tea to the potent kick of raksi and aila, these drinks provide a unique taste of Nepal’s diverse traditions.

Whether you’re sipping tongba in the eastern hills or enjoying a glass of lassi on a hot summer day, each beverage reflects the regional and cultural variety that makes Nepal so special.

By exploring these traditional drinks, you’ll not only discover new flavors but also gain a deeper appreciation for the rituals and hospitality that are central to Nepali life.