Butter Tea
An authentic beverage recipe from Ladakh, India
Cook Time
15 mins
Servings
4 servings
Difficulty
EasyCategory
BeverageIngredients
For 4 servings
2tbsp Pu-erh tea or strong black tea leaves
800ml Water
40g Yak butter (or unsalted butter)
0.5tsp Salt
200ml Milk (full-fat)
5 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Bring 800 ml of water to a boil in a saucepan. Add the tea leaves and simmer on low heat for 5–7 minutes until the tea is very strong and dark.
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Strain the tea through a fine sieve into a blender or a traditional Tibetan butter churn (dongmo). Discard the tea leaves.
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Add the butter (cut into small pieces), salt, and milk to the hot tea in the blender.
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Blend on high speed for 1–2 minutes until the mixture is frothy, emulsified, and has a uniform, creamy consistency. In a traditional churn, this is done by pumping the plunger up and down vigorously for 2–3 minutes.
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Taste and adjust salt — butter tea should be noticeably salty, not sweet.
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Pour into cups and serve immediately while hot.
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Traditionally, the cup is refilled as soon as it is partially drunk, keeping it always warm.
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Chef's Tips
Butter tea (po cha) is a staple in Ladakh and Tibet — it provides warmth, calories, and hydration at high altitudes where the climate is harsh and dry.
The tea must be very strong before adding butter and salt; weak tea will result in a thin, unpleasant drink.
Blending is essential to emulsify the butter into the tea — without it, the butter will simply float on top.
The saltiness is intentional and traditional; if you find it too strong, reduce the salt slightly, but don't omit it entirely.
About This Dish
Butter Tea is a traditional beverage dish from Ladakh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Butter tea (po cha) is a staple in Ladakh and Tibet — it provides warmth, calories, and hydration at high altitudes where the climate is harsh and dry. - The tea must be very strong before adding butter and salt; weak tea will result in a thin, unpleasant drink. - Blending is essential to emulsify the butter into the tea — without it, the butter will simply float on top. - The saltiness is intentional and traditional; if you find it too strong, reduce the salt slightly, but don't omit it entirely.
Category
Beverage
Cook Time
15 mins
Servings
4 servings
Difficulty
Easy