Tibetan Yak Butter Tea
Tibetan yak butter tea (Po Cha) is a rich, savory blended drink combining strong black tea, yak ghee or butter, whole milk, and salt—a warming traditional beverage that's easier to prepare than sourcing authentic yak butter.
Tibetan yak butter tea (Po Cha) is a rich, savory blended drink combining strong black tea, yak ghee or butter, whole milk, and salt—a warming traditional beverage that's easier to prepare than sourcing authentic yak butter.
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Add water to a pot. Bring water to boil using high heat.
Add black tea. Reduce heat to low. Simmer for 3 minutes, stirring enough to prevent burning.
Remove tea leaves or tea bags from tea.
Add tea, yak butter or ghee, milk, and salt to blender.
Blend on low speed for 3 minutes.
Serve the tea right away.
Best served fresh immediately after blending. Leftover tea can be refrigerated and reheated gently on the stovetop, though texture and flavor diminish.
blender
Yes. Cow butter or ghee works well as a substitute and delivers the same creamy, rich flavor. Many recipes use these alternatives when yak butter isn't available.
Blend on low speed for 3 minutes. This creates the signature frothy, emulsified texture that makes the drink smooth and cohesive.
Yes. Use 6 black-tea bags instead of 2 tablespoons loose-leaf tea. Steep the same way for 3 minutes on low heat.
Yes. Serve immediately after blending while it's hot. The warmth brings out the savory flavors and maintains the creamy texture.
Yes. Scale all ingredients proportionally. The 3-minute simmer time and 3-minute blend time remain the same regardless of batch size.
