Tibetan po cha or butter chai
Traditionally made with yak’s butter, this version uses cow’s butter
| PREP TIME | 5 m |
|---|---|
| COOK TIME | 5m |
| SERVES | 4 |
4 cups of water
2 tbsp plain black tea or pu-erh tea (you can use two teabags as well)
¼ tsp salt
2 tbsp butter (salted or unsalted)
1/3 cup milk
1. Bring four cups of water to a boil.
2. Add tea in water and let it steep while boiling for a couple of minutes. (You can adjust the quantity of tea depending on how strong you like your brew). If you like a stronger brew, you can cook it for longer, too – as much as 30 minutes.
3. Next, add salt.
4. Take out the tea bags or strain the tea grounds.
5. Add the milk and turn the stove off.
6. Pour your tea mixture, along with two tablespoons of butter, into a blender. You can also use any big container with a lid and shake the tea.
7. Churn, blend or shake the mixture for two or three minutes. In Tibet, we think the po cha tastes better if you churn it longer. Therefore, sometimes I churn for 30 minutes.
8. Serve hot and enjoy!