Butter Tea
by Editorial Staff
Summary
| Prep Time | 2 mins |
| Cook Time | 6 mins |
| Total Time | 8 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 cup water
- 3 teaspoons, heaped tea, black, preferably Pu Erh or 2 tea bags
- 0.5 ½ cup milk
- 2 teaspoons butter
- 1 pinch salt
- 1 pinch coconut blossom sugar
Print Recipe
Pin Recipe Instructions
- Bring the water to a boil. Put in the tea and, depending on the type of tea, let it steep for 2-4 minutes.
- Dissolve the salt and sugar in the tea, add the milk and 2 generous teaspoons of butter and stir well. Personally, I like to shake the mixture in the thermos.
- Tips:
- Instead of coconut blossom sugar you can of course use any other sugar, honey or sweetener, take more or leave it out completely.
- If you like it hearty, you can replace some of the milk with cream. If you like it spicy, goat milk and butter.
- Spices such as cinnamon, cardamom, vanilla, ginger, aniseed or turmeric can also be cooked.
- I used Tibetan butter tea as inspiration for this recipe, but my version is a bit different from the original.
- The recipe is enough for one thermos or a little more than 2 cups - please think about how much you can fit in your own thermos.
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