Butter Tea
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.
Ingredients
- 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
Ingredients for 2 servings (780 g) · the original recipe
Method
- 1
Boil tea with milk for 2–10 minutes, depending upon the strength of tea desired
- 2
Strain into tea cups.
- 3
Add butter and salt. Stir thoroughly, ideally by carefully using a blender, and serve.
Blender
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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