I'm quite fond of po cha - Tibetan butter tea - especially in the cold grey months. It's surprisingly easy to make at home, especially if you don't have access to a Little Tibet or instant po cha. I used the po cha recipe from Yowangdu, which makes two big bowls, but you can halve or double it pretty easily.
- 4 cups water
- 2 spoons of black tea (or two teabags). I used part of a brick of Tibetan black tea specifically meant for po cha, but you can use any black tea. CTC or cheap black tea would work well here.
- 1/4 tsp salt
- 1/3 cup milk
- 2 tbsp unsalted butter
Now you need to churn the butter tea, traditionally done with a chandong churn. The best (and least messy) way to do it is with an immersion blender. If you don't have an immersion blender or egg beater, you can pour the hot tea into a blender and give it a good churn. If you want to be a bit more old school, you can pour it into a watertight container and shake it, the longer the better. Once it's good and frothy, pour into a bowl and enjoy hot!