No need to rub your eyes, you aren’t seeing things although you’d certainly be forgiven for believing that you were hallucinating at the title of this story. I first read about Himalayan Salted Butter Tea (Po Cha) on Hoglet K’s blog where she discussed having a frothy, butter flavoured tea at a restaurant. The part that got me was when she said ” It was as if you’d taken a bite of buttered toast followed by a mouthful of milky tea”. I dare you to not make it after hearing this. It is considered to be the staple drink of Tibet indeed with some Tibetans drinking up to 40 cups of the stuff a day. These are usually served in wooden bowls, a larger one for the husband and a smaller one for the wife.
Made with yak butter and salt, a common accompaniment is tsampa which are dumpling shaped goodies made of roasted barley flour and is said to be the most widely eaten food in Tibet. For the cold weather in Tibet the addition of creamy butter is an energy sustaining effort as well as a practical one as the butter helps to prevent chapped lips. And let’s be honest, it’s really no stranger than adding whipped cream to the top of Hot Chocolate.
I first made this at home and gave it to my husband who remarked how blissful it would be in the dead of Winter. I then served this to M and her boys and Adrienne. Adrienne is a self described “chicken” when it comes to food having eschewed the rabbit offered to her but I thought it was good step forward that she tried the foamy Salted Butter tea. Her facial expression changed from puzzled and after a few sips she gradually warmed to it. M and her boys were completely different. From her first sip M declared “I love it” and the boys were clamouring for more cups and when M offered to make it for their breakfast they eagerly agreed saying that it reminded them of custard.
My version uses sugar although the traditional recipe does not necessarily include it. Of course Earl Grey is not the tea that they use (although many use Lipton black tea nowadays) and I’m almost positive that they don’t use Girgar Unsalted Danish butter but they happened to be what I had to hand. The traditional way of making it is with rancid butter but as you could imagine, I was clean out of rancid butter and didn’t know how to make any.
In some exciting news, LookandTaste.com has featured a profile of me on their site. I’m very flattered to be chosen and if you would like to read it, please click here!
Himalayan Salted Butter Tea
An original recipe by Not Quite Nigella
Makes 2 cups
- 2 cups of whole milk
- 2 teabags of black tea
- 4 teaspoons of sugar
- 2 tablespoons of butter
- salt to taste
1. Boil the milk with the teabags for 2-5 minutes. Add sugar and using a whisk, dissolve and then add butter and salt to taste. Whisk throughly so that it is foamy and the butter is completely emulsified.
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48 Comments | Add your own
Oh NQN, I’m so excited that you made this yourself! I have no excuse not to try it now. The one I had wasn’t sweet, so it can’t have included sugar. Since I’m not usually a fan of sweet and salty combinations I think I’d leave out the sugar.
REALLY INTERESTING
I LOVE TEA THOUGH i VE NEVER HEARD OF IT MIXING IT WITH BUTTER. CURIOUS TO TRY IT NOW 
I read about this on Hoglet K’s blog too and was very intrigued… now there’s a recipe up, perhaps I’ll try it. Thanks for the recipe.
Don’t lie! I saw some rancid butter in your fridge in the picture you sent me! You just ate it all
Kidding!
That tea is intriguing… adore your styling of the tea on pebbles, cute.
I can only imagine this tastes a bit like a chai latte. Feeling warm and fuzzy inside already!
Hi, I made it at home for the boys. Love the photos
love your teapot.
So craving buttered toast right now…though I have to use a non dairy one, somehow I don’t think that would work in a tea…Gorgeous teapot!
Off to make a soy milk Chai and some rye toast…
Very interesting and now I am going to have to try it. I have a tea obsession so definitely looking forward to something new.
Oh my, I couldn’t help myself – I ran straight to the kitchen to make some (and the kids LOVED it)! What a fascinating post, and fabulous photos(I love the teapot, too, as well as the posh teabag)!
Ah I’ve always wanted to try this! My bf is obsessed with mountains and would love to go to Tibet, and I have to confess the only thing remotely intriguing about that to me is trying the yak butter tea. (Besides, I’d probably keel over at base camp). I imagined it’d taste like a buttery soup. Custard sounds good too!
WOwW
i’ve never heard of a tea like this before.. and yak butter???? I never knew there was such thing from a cute animal like that heheh ^_^
Would love to try a unique tea like this. It sounds amazing!
What an interesting combo.. I’m curious to try it now
Yak butter huh? Never heard of it, sounds so interesting!
I am a fan of all things Tibetan, so I must try this. I wonder if it is possible to get yak butter in the US? That would be interesting. The Earl Grey sounds quite good.
Fantastic, I’ve wanted to try this for an aeon but there’s not many places in Sydney that seem to have it. Now I can give it a go at home.
I read this on Arwen’s blog too! I was contemplating making tea with melted butter in it just to see what it tastes like, but now that I have a recipe and pictures to boot, I will definitely not fail! Great work Lorraine!
(1) I must try this tea. I can’t recall ever being so intrigued and captivated by the idea of tea and yes, the quote, ” It was as if you’d taken a bite of buttered toast followed by a mouthful of milky tea,” got me.
(2) Fun interview on Niall’s blog. Quite lively and I’m so glad you shared the link to it!
You had me at the title! Very intriguing combinations for a drink
Congrats on your feature!
I love the idea that I could be salving my chapped lips whilst drinking buttery tea!
I don’t drink tea, much prefer coffee. Can you try it with coffee next time please? Ta
hahaha call me a chicken but I’m still reluctant to try this…even if you do make it look amazing =P
ohh I had read this on Hoglet K’s site as well and was very curious about the taste…I should make some
but I can’t imagine having 40cups a day! think of all those calories…hee hee…
So this is the third time these white stones appeared again
Seem making this tea will be better than Chai tea. Somehow I dislike tea with spice (Chai), it does not seem an original tea for me.
Have you try the Sosro tea (Indonesian)? It did advertised as a bottled fresh tea and will be getting dark and darker if you leave it open for a long time in a cup. The advertisement point out that only tea with no preservatives would be getting darker in open air.
We’re currently in the throes of a cold snap here in the tropics (even if it’s supposed to be the height of summer). I think that buttery tea would be lovely!
Oh that looks delicious. I will defintely have to try that out once I am not longer ill. Plus i bet my hubby will love it.
(For some reason it reminds me of my buttered rum I made a couple of weeks ago)
And wow! It’s so amazing you were on that post as a freatured blogger. BTW I love how you describe your blog “food porn”. Can I steal the saying. It’s hysterical!
Hi Lorraine,
That looks so creamy and indulging…
Just letting you know that Myer has 40% discount off Nigella Lawson books until 9th April (in case you haven’t got the whole collection already) =)
oh that tea looks divine. Will defintely make it soon.
Fascinating! If I liked tea (I know, I know, I’m crazy not to!) then I am sure I would love this, as I am a complete butter addict!
Did you see Heston Blumenthal do butter beer (as in Harry Potter!) – apparently it was rather delicious.
Hi Arwen -I was fascinated from the second I read your description so I had to make it and it was one of those things where I had everything to make it! I think it’s more like a traditional tea if it has sugar in it.
Hi snookydoodle-Yes me neither but then again once you try it it doesn’t seem so weird
Hi Anita-You’re welcome, it’s definitely worth trying!
Hi Christie-You see my neighbour knocked on my door and asked to borrow the last of my rancid yak butter
Thanks!
Hi Maria-It’s in that taste family but creamier
Wonderful!
Hi Big M-Great, I’m glad that they liked it straight away. Thanks for your styling help!
Hi rohan-I wish it was my teapot! It was Adrienne’s teapot (not that I didn’t want it
)
Hi Tiffany-I think it could work! I love hot buttered toast-the aroma is so tempting!
Hi Jeff-Oh wonderful, well let me know what you think if you try it!
Hi Angela-oh YAY!! So glad that your kids loved it. Thankyou! I wish the teapot was mine but the teabags are if that counts
Hi Forager-The best thing you probably have all the ingredients at home to make this yourself!
Haha I wouldn’t get past base camp-if I got to base camp that is! 
Hi smileona-Haha I never really considered it either!
It’s really good and so on the schedule for Winter 
Hi Kathy-I bet you like it if you like milky tea!
Hi Sara-I don’t think we can get yak butter here but regular butter will do!
Hi Carolyn-Hmm good question although I think it might be hard to find. I’ve never seen it here but you never know!
Hi Amaya-Exactly! Made in the comfort of your own home
Hi Maria-Thankyou! It’s one of those things that is so yummy that you wonder why it isn’t more prevalent!
Hi Sandie-Thanks so much. I definitely recommend the tea, especially if it’s cold in your part of the world! Hehe thanks so much!
Hi Karen-Haha I was taken b the name too and thankyou!
Hi Theresa-A beauty treatment plus something for the tastebuds-who could ask for anymore?
Hi. Ridves-You could make it with coffee if you wanted.
Hi K-Haha don’t be a chicken, even kids like it!
Hi Alexandra-Definitely try it if you have the chance!
Haha yes I think the 40cups a day is for ferociously cold Tibetan weather, not the balmy stuff we get 
Hi Lilia-You have very keen powers of observation! Let meknow what you think of it
I haven’t tried it but I will look out for it-thanks!
Hi Midge-Ah great weather for this then that’s for sure!
Hi Angela-Definitely, I’d love to know what you think of it!
I can see the relation with a hot buttered rum too. Haha of course, I make no bones about it, I proudly say that my site is Food Porn 
Hi Jess-Oh thankyou so much! That’s very sweet of you to let me know. I have all of them but it’s a good idea for gifts too
Hi ArtemisIII -wonderful! I’d love to know what you think of it!
Hi Lauren-I bet you could make it with coffee too although it would give quite a different flavour. Oh wow, butter beer sounds amazing, I wish I had seen it!
read your interview – it’s great!
i love serving things that are an instant conversation. can’t get much more conversation-y than himalayan butter tea.
I’ve always wanted to try making this, but was holding out for some yak butter
Good to know that it tastes just as good without it!
And I adore that copper pot. Just gorgeous! (I am reminded that I have a copper bain marie in the garage somewhere. Must rescue it…)
loved the Himalyan Butter Tea story. makes me wanna go out and try it now! Will post what I think, I faith in you
This is brilliant! I will definitely be trying this very very soon!
how fascinating! this is the first time I’ve heard about such a tea, and I want a cup of it now! thanks for sharing!
What a pretty cup of tea. This would impress anyone who enjoys a hot cup every now and then. Your tea pot is more than gorgeous.
Oh gosh. haha… I was looking through this site for recipes to try out and I came across this. It really struck me, because while studying abroad in China, I had also chosen to go on a 2-week trip in Cultural Tibet where we actually also lived with them in their villages. You are totally right: Yak Butter Tea, as it’s called there, is the staple drink. There are also many benefits to it with the cold and everything else.
Anyway, this isn’t meant to me that much of an educational comment.
I just wanted to thank you for the recipe, though I’m very sure it won’t be the same as the one there (for one, it tasted like melted butter and it was an acquired taste) and you said that your family took a great liking to it after only a cup. However, I miss the stuff so I’ll be trying this as soon as possible and perhaps one day, I’ll go visit my Tibetan friends and make sure I write down the recipe. 
Thanks again!
Interesting – would never thought of butter or salt in tea.
MMMMM…Lorraine, that tea loooks delicious!! Sorry, that you only hear from me now, but I was ill during 10 days!! But now I am back!!! Love the special tea!!!
Hi reddoorread-Thankyou!
I know, it’s not like someone wouldn’t ask about it!
Hi Angela-Haha I don’t now what your chances are for yak butter!
I wish that was my copper pot. One day though, one day I’ll have a whole set 
Hi NeeaLin-Cool! I can’t wait to see what you think of it
Hi 5 Star Foodie-Fantastic! I’d love to know what you think of it
Hi Sophia-You’re welcome! I had an instant lust for this drink
Hi The Duo Dishes-Thanks, I wish it was my teapot but it belongs to Adrienne, the hostess that afternoon! I’m a long time tea lover and this suited me down to the core
Hi sirhin-That is great to know! Lucky you having such an amazing experience
It does taste like melted butter but I think because we added sugar they took a liking to it straight away 
You’re welcome!
Hi Cakelaw-Me neither but I guess there are benefits to them when it’s very cold!
Hi Sophie-Aww I hope you are ok now! Thankyou!
I have almost finished putting your Pay It Forward package together.
Tsampa sounds interesting. Wouldn’t mind trying it with some yak butter tea.
Congrats on the feature!
Hi Y-Thanks! I’d love to try tsampa too although I am not sure where to get it from. Perhaps it’s something to make at home?
Lordy, I hope not. Can you imagine if we both got obsessed with perfecting tsomething like tsampa? We’d both look like dumplings by the end of it!
I came back here to look at the ingredients to the tea, and I couldn’t help but see the comments on tsamba and I thought I could be of assistance.
Tsamba’s basically barley flour. You mix it with the butter tea until it becomes dough-like, and you add in sugar and cheese. When I say cheese, I meant Tibetan “squeaky” cheese (it squeaks against your teeth as you chew), or at least that’s how I had it (there’s always a wooden container of the flour at breakfast time and a metal pot of the tea). Tsamba’s sort of an acquired taste as well – and there’s an art to the tsamba-making, no matter how easy I made it sound.
Hi Y-LOL that would be hilarious! The Tsampa challenge. I think hubby would love it though, he is crazy for dumplings!
Hi sirhin-Thankyou! That’s very helpful indeed. I’d still love to try these although I’m sure if I made them they wouldn’t be as amazing as what I would get in the Himalayas. Thanks so much!
No problem!
I just finished making the tea, and it tastes good! And the smells good too – sort of like sweet popcorn – but not. O_o
Well, the tsamba we had there, it took us three mornings’ try to get it to taste “good.” There’s a formula to the whole flour to tea ratio. If you end up making it, let me know how it goes! A teacher that lived in the same house as us in the village had been there several times so he had practice. His tasted pretty good – we compared it to cookie dough. Of course, it wasn’t, but looking back on it, I suppose we were missing the little things while spending the two weeks in a Tibetan village. haha…
Hi sirhin-Oh I’m so glad to hear that!
I’m getting very intrigued by the idea of it now. I feel like I’m missing out not having it!
And this cold Winter weather coming up is just so persuasive! 
Cookie dough-yum!
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