Butter tea is a staple beverage of Tibet. It is traditionally made with tea leaves, yak butter, water, and salt (usually Himalayan Salt). Once the tea is prepared, it is poured hot over butter in a elongated vessel and it is churned nicely for a few minutes. I was extremely fascinated by this traditional dish and was inspired to make it but getting Yak butter, Himalayan Salt and their tea leaves outside Tibet can be a challenge. Hence, I decided to make the Indian version. I have made it with Indian tea leaves, cow butter, water, ginger and sugar.
I am glad that the butter contest came up and I got a chance to promote this Tibetan dish which not many people know about. I hope that some day I get to taste the actual dish. Thank you.
PS: Please correct me if I am wrong in describing this special Tibetan beverage.
Step 1: Ingredients and Preparation Steps:
- Indian Tea Leaves - 1 tsp
- Sugar - 2 tsp
- Water - 1 cup
- Milk - 2 cups
- Ginger - 1 tsp
- Unsalted Butter - 2 tsps
- Boil water in a pot
- Crush ginger in a mortar pestle and put it in the boiling water.
- Add tea leaves and sugar
- Pour milk
- Lower the flame and let it simmer for 5 mins.
- Place butter in the serving cup and pour the prepared tea through a sieve.
- Serve hot and enjoy!