Summary

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

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Instructions

1. Bring the water to a boil. Put in the tea and, depending on the type of tea, let it steep for 2-4 minutes.
2. 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.
3. Tips:
4. Instead of coconut blossom sugar you can of course use any other sugar, honey or sweetener, take more or leave it out completely.
5. If you like it hearty, you can replace some of the milk with cream. If you like it spicy, goat milk and butter.
6. Spices such as cinnamon, cardamom, vanilla, ginger, aniseed or turmeric can also be cooked.
7. I used Tibetan butter tea as inspiration for this recipe, but my version is a bit different from the original.
8. 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.