Yak Butter Tea
Yak butter tea is a traditional Tibetan and Nepali hot beverage made by blending strong black tea with yak butter, salt, and milk into a creamy, sustaining drink that has been central to high-altitude cultures for centuries.
Yak butter tea is a traditional Tibetan and Nepali hot beverage made by blending strong black tea with yak butter, salt, and milk into a creamy, sustaining drink that has been central to high-altitude cultures for centuries.
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Bring water to the boil.
Add the tea and boil for 5 minutes.
Remove tea bags or, if using loose leaves, strain and discard the leaves.
Put the tea plus all other ingredients in a blender and blend well. Be careful as the tea will be very hot.
Serve hot.
Yak butter tea is best consumed immediately after preparation. Leftovers can be refrigerated and reheated gently on the stovetop, though the emulsion may separate; re-blend briefly to restore texture.
Blender (heat-safe) · Kettle or pot for boiling water
Yes. Substitute regular butter for yak butter; the flavor will be milder but the recipe works identically. Some use clarified butter (ghee) as an alternative.
Blending emulsifies the butter and milk into the hot tea, creating a smooth, frothy, homogeneous drink rather than separated layers.
Boil the tea for exactly 5 minutes after adding it to the water. This produces the strong concentration needed for the drink's character.
Yak butter tea is always served hot immediately after blending.
The recipe calls for full-fat milk, single cream, half-and-half, or instant milk powder. You could experiment with coconut milk or oat milk, but this departs from tradition and texture.
