Ever heard of a "Butter Tea"? Yes, we CAN add butter to our tea...In fact, Tibetan Tea is all about enjoying the taste of both butter and tea and that too, with having wonderful health benefits! Let's learn the recipe of "Tibetan Butter Tea" in our very own, Madhu's Zone!!
Tibetan Butter Tea is a drink made by boiling the tea leaves in water for half a day, (for achieving a dark brown colour). It is then skimmed, and poured into a cylinder with fresh yak butter and salt which is then shaken. The result is a purplish liquid that is about the thickness of a stew or thick oil. Or, you can boil water and add handfuls of the tea into it. Allow it to steep until it turns dark. Then add salt, along with a little soda. Strain the tea into a wooden butter churn, and add a large lump of butter. Now keep on churning until the tea reaches the proper consistency and transfer to copper pots that sit on a brazier to keep them warm. When a churn is not available, a wooden bowl and rapid stirring is sufficient.
It is drunk in Tibet through the entire day as it helps keep people warm. :)
TIBETAN BUTTER TEA
- 4 cups of water
- Plain black tea (two table spoons)
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/3 cup or half of milk or milk powder & half cream
Boil the water, then add the tea bags or the loose tea to it & leave it to steep. Put the flame on and leave the liquid to boil for a few minutes more. Once it becomes darker, take it off the flame & strain. Now add to the tea- one quarter of a teaspoon of salt, two tablespoons of butter, milk (or milk powder) & cream & put it either into the container with lid & shake or churn in a blender. The more you churn the better it tastes.
Enjoy this hot, warm & yummy drink!
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