Cookbook:Butter Tea
| Butter Tea | |
|---|---|
 | |
| Category | Beverage recipes |
| Servings | 2 |
| Time | 20 minutes |
| Difficulty |  |
Nutrition Facts | ||||
|---|---|---|---|---|
| 2 servings per recipe | ||||
| Serving size | 1 glass (380 ml) | |||
| Calories | Per serving 344
|
Per recipe 688
| ||
| % DV* | % DV* | |||
| Total Fat | 24g | 31% | 48g | 62% |
| Saturated Fat | 15g | 75% | 30g | 150% |
| Trans Fat | 0.1g | 0.2g | ||
| Cholesterol | 85mg | 28% | 170mg | 57% |
| Sodium | 426mg | 19% | 852mg | 37% |
| Total Carb. | 20g | 7% | 40g | 15% |
| Dietary Fiber | 0g | 0% | 0g | 0% |
| Total Sugars | 17g | 34g | ||
| Incl. Added Sugars | 0g | 0% | 0g | 0% |
| Protein | 12g | 24% | 24g | 48% |
| Vitamin D | 0mcg | 0% | 0mcg | 0% |
| Calcium | 304mg | 23% | 608mg | 47% |
| Iron | 0mg | 0% | 0mg | 0% |
| Potassium | 3mg | 0% | 7mg | 0% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||||
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Butter tea, known as Po Cha, is a traditional drink of the Tibetans and is also consumed in Bhutan. Butter tea is an indispensable part of Tibetan life. Before work, a Tibetan will down several bowlfuls of this tangy beverage, and it is always served to guests. Since butter is the main ingredient, butter tea is a very warming drink and a good antidote to the cold, so it is especially suited to high altitudes.
According to the Tibetan custom, butter tea is drunk in separate sips, and after each sip the host refills the bowl to the brim. Thus the guest never drains his bowl yet it is constantly topped up. If the visitor does not wish to drink, the best thing to do is leave the tea untouched until the time comes to leave and then drain the bowl. In this way etiquette is observed and the host will not be offended.
Ingredients
[edit | edit source]- 1 tablespoon regular black tea leaves (preferably Nepalese or Indian)
- 3 cups whole milk (or 1½ cup half-and-half + 1½ cup water)
- 2 tablespoons unsalted butter
- Salt to taste
Procedure
[edit | edit source]- Boil tea with milk for 2–10 minutes, depending upon the strength of tea desired
- Strain into tea cups.
- Add butter and salt. Stir thoroughly, ideally by carefully using a blender, and serve.