Butter Tea and Sustainable Bhutanese Food at Wangdue Ecolodge, Bhutan (Day 17)
Recipe Information
Butter Tea
Cultural Context
Butter tea, or Po Cha, has its roots in Tibetan culture, traditionally consumed by nomadic communities to provide energy and warmth in harsh climates. The combination of tea, butter, and salt creates a unique flavor profile that is both nourishing and comforting. Today, butter tea has gained popularity beyond Tibet, often enjoyed in Himalayan regions and among adventurers seeking a taste of the high-altitude lifestyle.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
yak butter
🥗Healthier: cow butter
💰Cheaper: margarine
Cow butter is more widely available and less expensive.
black tea
🥗Healthier: green tea
💰Cheaper: tea bags
Green tea offers health benefits and is often cheaper in bagged form.
milk
🥗Healthier: almond milk
💰Cheaper: powdered milk
Almond milk is lower in calories, while powdered milk is cost-effective.
salt
🥗Healthier: sea salt
💰Cheaper: table salt
Sea salt offers a different flavor profile without significant cost.
Boil water in a kettle until bubbling.
Add black tea leaves to the boiling water and steep for 5-7 minutes.
Strain the tea into a large bowl or pitcher.
Whisk in yak butter until fully melted and incorporated.
Add milk to the tea mixture and stir well.
Season with salt to taste and mix thoroughly.
Serve hot in cups.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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