Happy Tuesday, everyone! Since we were unable to post a recipe yesterday, today we will offer three recipes that come from Asia. Our first recipe is Butter Tea, from Tibet. As the name suggests, this is black tea that is mixed with salt and butter. While this sounds too rich and salty to the Western palate, this is one of the most popular beverages in Tibet, especially on especially cold and blustery days. Even better, this serves as a great beverage to warm you up as you walk to and enjoy one of Silk Screen’s many evening film showings ( for a full list of times and showing, click here)
Below we have found a recipe for traditional butter tea from YoWangDu.com, a website run by Lobsang WangDu, a Tibetan photographer and renowned chef.
Traditional Recipe Ingredients
– Black tea (Tibetans often use black tea that comes in brick form, or “brick tea”, and chip off however many tea leaves that they would like to put in the brew. Genuine Tibetan black tea usually comes from behind a region called
– Water (amount varies depending on how much you are making)
– Yak butter
– Yak Milk
– A churn
Non-Tibetan Recipe Ingredients
– Black tea (from tea bags)
– 4 cups of eater
– 1/3 cup of milk or cream
– 2 tbsp butter
– ¼ tsp. salt
– A large covered container
1. Boil water in a saucepan or pot. Once boiled, mix in tea and let it dissolve into the boiling water for several minutes.
2. After the tea has reached its desired strength, remove the excess tea leaves.
3. Mix in the salt, butter, and milk. Once everything is thoroughly mixed together, turn off the burner and pour the mixture into a large covered container or churn.
4. Thoroughly shake or churn the mixture for 2-3 minutes, or until the tea is evenly mixed and slightly frothy. The longer that the tea is churned, the better the flavor
5. Drink immediately after preparation.
If you would like to learn more about Mr. WangDu or Tibetan culture and cuisine, you may want to check out Mr Wangdu’s website, YoWangDu.com