By Julie Kleeman and Yeshi Jampa
In its simplest form, Tibetan sweet tea can be made with just black tea, milk and a little sugar. Spiced sweet tea is a more complex flavour, similar to Indian chai, but less cloying. We serve this at the Taste Tibet restaurant and stall and it’s a real crowd pleaser. In Tibet, it would usually be made with loose-leaf tea, and that’s what we use at Taste Tibet, but tea bags are simpler for making small quantities at home.