Strong black tea churned with yak butter, salt and milk into a savory warming drink — the ancient Tibetan beverage that sustains life at altitude, served to every guest in Ladakh.
Ingredients
2 tbsp strong black tea leaves (or 3 black tea bags)
2.5 cups water
1.5 tbsp yak butter or regular salted butter
1/4 tsp salt
1/2 cup whole milk
A pinch of baking soda (optional — traditional; makes the tea darker and smoother)
Method
Brew very strong black tea: boil water, add tea leaves and baking soda if using, boil 5 minutes.
The tea should be almost black. Strain.
Pour strained tea into a blender. Add butter, salt and milk.
Blend for 1 minute until fully emulsified and slightly frothy — the butter tea should be a uniform light brown with no visible fat pools.
Alternatively whisk extremely vigorously for 3 to 4 minutes.
Serve immediately in small cups. In Ladakhi custom butter tea is refilled immediately when the cup is less than full.
The salty fatty character surprises those expecting sweet tea.