tibetan butter tea (po cha)

★★★★★ 1
a recipe by
Stacy Goodall

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".

★★★★★ 1
serves 2
prep time 10 Min
method Stove Top

Ingredients For tibetan butter tea (po cha)

  • 2 bag
    black tea
  • 1
    star anise
  • 1/4 tsp
  • 2 Tbsp
  • 1/2 c
    half and half
  • sugar, to taste optional

How To Make tibetan butter tea (po cha)

  • 1
    In a medium saucepan, combine 2 + 1/4 cups water, tea bags, and star anise; bring to a boil over medium heat.
  • 2
    Add salt, butter, and half & half: boil for 5 minutes more.
  • 3
    Remove pan from heat, strain the tea, and sweeten to taste with sugar

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