Tibetan Butter Tea

Po cha, or butter tea, is a traditional drink in Tibet, known for its warming and invigorating qualities; it is especially good to drink in the winter. Tibetans make po cha with pieces of brick tea brewed in hot water and mixed in a special churn with yak butter, yak milk and salt. If you would like to make butter tea, but don't have access to yak dairy products, never fear: make a few easy substitutions, and you can enjoy po cha any time.

Instructions

Things You'll Need

• Saucepan
• 6 cups water
• 2 black tea bags or 1 tbsp. loose black tea
• Strainer
• 2 tbsp. butter
• 1/4 tsp. salt
• 1/2 cup milk
• Drink container with lid or cocktail shaker

1. Making Tibetan Butter Tea

   • 1
     Boil water in a saucepan.

     Measure 6 cups water. Pour the water in a saucepan and heat until boiling. Turn down the heat after it has come to a boil.
   • 2
     Use black tea bags or loose black tea.

     Add 2 black tea bags or 1 tbsp. loose black tea to the boiled water. Bring the water to a boil again. Let it boil for about 2 minutes or until the tea has flavored the water and is a deep amber color.
   • 3
     Strain the tea leaves from the water.

     Take the tea mixture off the stove. Remove the tea bags and dispose of them. If you have used loose tea, strain out the tea leaves with a strainer.
   • 4
     Butter gives the tea a rich flavor.

     Pour the tea and water mixture into a large container with a lid. Use a cocktail shaker or any large lidded container that is safe for hot liquids. Add 1/4 tsp. salt, 2 tbsp. butter and 1/2 cup milk to the tea and water mixture.
   • 5
     Shake the tea mixture to combine the ingredients.

     Blend the tea, salt, butter and milk in the shaker for 2 to 3 minutes or until combined thoroughly. Pour the butter tea into cups; this will make six servings.

Image Credit: flickr.com 

Recipe Credti: ehow.com