tibetan butter tea (po cha)
Updated on Aug 5, 2017
This classic Tibetan beverage is traditionally made with yak milk...so feel free to substitute for the half and half if you have extra yak milk lying around! This is from the Tibetan region of Pemagul and traditionally not sweetened, but a bit of sugar can be added if you like! From "In Nirmala's Kitchen".
prep time
10 Min
cook time
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 bags black tea
- 1 - star anise
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup half and half
- - sugar, to taste optional
How To Make tibetan butter tea (po cha)
-
Step 1In a medium saucepan, combine 2 + 1/4 cups water, tea bags, and star anise; bring to a boil over medium heat.
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Step 2Add salt, butter, and half & half: boil for 5 minutes more.
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Step 3Remove pan from heat, strain the tea, and sweeten to taste with sugar
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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