Tibetan Butter Tea (Po Cha)

★★★★★ 1 Review
MrsGoodall avatar
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".

serves 2
prep time 10 Min
method Stove Top


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

How To Make

  • 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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