I think you guys remember my post on Butter tea a while back. After starting with my diet, that was my breakfast most of the days. I actually omitted the tea and mixed only milk and butter. But when I left for Delhi, my hubby was left to make it for himself. And he tried to make it with tea leaves. When I returned back, he told me that adding tea leaves made the tea more delicious and he felt so full until mid afternoon. So I decide to make it again. But before attempting it again, I wanted to check out the perfect recipe for the tea.
Butter tea originates in Tibet. Yak butter is added to tea and this is served to guests as a special drink. It keeps them active in the extreme climate. But where shall we go for Tibetan yak butter? So we can just add the butter we get at our place. The main secret behind a delicious butter tea is blending. When I used to make it previously, I just added the butter, whisked it with a spoon and served. The butter used to float on the milk and when we take a sip, the butter goes first leaving normal milk behind. To blend both, it is suggested to use a hand blender. Just a minute of whipping with the blender blends the butter and tea into a frothy mixture which is so delicious to sip. As usual I skip the sugar in the tea, but I am sure you will never miss the sugar as it is so rich with added butter. This is my breakfast for more than 15 days.
Milk – 250 ml
Tea – 2 tsp
Butter – 30 gm
Cardamom Powder – 1/4 tsp (optional)
In a sauce pan combine milk, tea and cardamom powder.
Bring it to boil. Let simmer for a minute and remove from flame.
In a large vessel add butter.
Strain the tea into the vessel.
Using a blender blend both butter and tea until it is frothy and there are no traces of melted butter.
Serve it immediately.
Disclaimer: The recipes I share are the part of vegetarian paleo diet I have been following. I wouldn’t say that this is authentic paleo as paleo consists of meat and very less milk. This one is for those vegetarians who don’t even consume eggs.