How to Make Butter Tea from Bhutan
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.
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 4 cups of water until bubbling.
Turn off the heat and let the water cool down slightly before adding tea.
Open 2 black tea bags and prepare them for steeping.
Add the tea bags to the hot water and let steep for 5-10 minutes.
Remove the tea bags and pour the tea into a blender.
Add 2 tablespoons of butter to the blender with the warm tea.
Add 2/3 cup of half and half cream to the blender.
Add 1 teaspoon of pink himalayan salt to the blender.
Blend the mixture for about 2 minutes until well combined and the butter is melted.
Pour the blended butter tea into mugs and serve hot.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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