Tibetan Butter Tea

Recently Rylan made a delicious after-dinner tea for our family to enjoy. It was unusual, but strangely delicious in a rich and flavorful sort of way. Here's Rylan's recipe for Tibetan Butter Tea.

Tibetan Butter Tea
[Po Cha]

5 - 6 cups water
2 heaping tablespoons black tea

Bring water to a boil. Once boiling, add 2 heaping tablespoons black tea leaves. Boil for 2 - 3 minutes. Strain to remove tea leaves. Place hot tea in blender and add:

1/4 teaspoon salt
2 tablespoons unsalted butter*
1/2 cup milk

Place lid on blender container and whiz carefully until mixture is frothy and foamy. Be careful about mixing the hot liquid in the blender, as it will expand.

Pour into teapot or serve directly in teacups. Enjoy!

*The original recipe called for YAK butter, but of course Rylan couldn't find any at the store!

Here is an adapted, vegan version of ingredients for the Tibetan Butter Tea:

Vegan Version

5 - 6 cups water
2 heaping tablespoons black tea (decaf will work fine)
1/8 teaspoon salt (reduced because of salt in the Earth Balance)
2 tablespoons Earth Balance vegan buttery spread (margarine)
1/2 cup soy milk

Follow the instructions given above.

This is the most typical beverage in Tibet. Many Tibetans drink it all day long because it helps to keep them warm. In Tibet a churn or lidded container is used rather than a blender. The container is shaken for 3 - 4 minutes until beverage is well blended.