Tibetan Butter Tea (Po Cha)

1
Stacy Goodall

By
@MrsGoodall

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".

Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
10 Min
Method:
Stove Top

Ingredients

How to Make Tibetan Butter Tea (Po Cha)

Step-by-Step

  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

Printable Recipe Card

About Tibetan Butter Tea (Po Cha)

Course/Dish: Hot Drinks
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Indian



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