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Butter Tea (Po Cha) Recipe

Tibetan · Beverage · 15 min total

A traditional Tibetan beverage made by churning tea, butter, and salt into a creamy, savory drink that provides warmth and energy in high altitudes.

Ingredients

• 4 cups water
• 2 tablespoons loose black tea (or 2 tea bags)
• 1/2 cup heavy cream or whole milk
• 3 tablespoons unsalted butter (preferably yak butter)
• 1/2 teaspoon salt (or to taste)

Instructions

1. In a saucepan, bring water to a boil. Add tea leaves or bags, reduce heat, and simmer for 5 minutes.
2. Strain the tea into a blender or a tall container (discard leaves).
3. Add cream, butter, and salt to the hot tea. Blend on high for 30 seconds until frothy and emulsified.
4. Pour into cups and serve hot.

Tips

• For a more authentic version, use yak butter and Tibetan brick tea.
• If you don't have a blender, use a churn or whisk vigorously to emulsify.
• Adjust salt to taste; traditional po cha is quite salty.

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