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Nepali Yak Butter Tea
Su Cha
A traditional Tibetan and Nepali beverage, Su Cha, is a warming and nourishing tea made with yak butter, tea leaves, and salt. It's a staple in the Himalayan regions, providing energy and sustenance in cold climates.
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æºåæé5 minutes
調çæé10 minutes
åèšæé15 minutes
åé2
é£æ床Easy
ð§ ææ
- 2 tbsp Yak butter(or unsalted butter if yak butter is unavailable)
- 1 tsp Black tea leaves(preferably brick tea or strong black tea)
- 2 cups Water
- 1/4 tsp Salt(or to taste)
- 1/4 cup Milk(optional, for a creamier texture)
ðšâð³ äœãæ¹
- 1
Boil water in a saucepan.
- 2
Add black tea leaves to the boiling water and simmer for 5 minutes.
- 3
Strain the tea to remove the leaves. Return the tea to the saucepan.
- 4
Add yak butter, salt, and optional milk to the tea. Whisk vigorously or blend until the butter is fully incorporated and the tea is frothy.
- 5
Serve hot.
ð¡ ããã®ã³ã
- âIf yak butter is not available, use good quality unsalted butter.
- âAdjust salt to your preference.
- âFor a richer flavor, use brick tea, which is traditional.
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- Add a pinch of sugar for a slightly sweeter taste.
- Incorporate a small amount of ground ginger or cardamom for added warmth.