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Authentic Po Cha (Tibetan Butter Tea)

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This is not your average cup of tea. Po Cha is a savory soup, an energy drink, and a survival tool all in one. Traditionally made with fermented brick tea and pungent yak butter, this modern adaptation uses accessible ingredients to recreate the creamy, salty, warming experience at home.

The secret is in the emulsion. Just like Bulletproof coffee, you must blend the fat vigorously into the tea to create a thick, latte-like texture. Do not just stir the butter in, or you will end up with an oil slick.

A wooden bowl filled with creamy, beige butter tea.
Prep Time5 mins
Cook Time15 mins
Servings2 Cups

Ingredients

  • 2 cups Water
  • 1 tbsp Loose Leaf Pu-erh Tea (or 2 bags of strong black tea)
  • 1/4 cup Whole Milk (or Half & Half for extra richness)
  • 2 tbsp Butter (Salted Kerrygold is best for flavor)
  • 1/4 tsp Pink Himalayan Salt (adjust to taste)
Nutrition per serving:
Calories: 180
Fat: 14g
Sugar: 2g
Protein: 3g

Instructions

1
Boil the Tea: Bring the water to a boil in a small saucepan. Add the tea leaves. Reduce heat and simmer for 5-10 minutes. You want a very dark, strong concentrate (called Chaku).
2
Add Milk: Pour the milk into the saucepan and heat until just steaming. Do not let it boil over.
3
Strain: Pour the tea/milk mixture through a fine mesh sieve into a blender. Discard the leaves.
4
Emulsify: Add the butter and salt to the blender. Caution: Vent the blender lid to release steam. Blend on high for 30-45 seconds. The mixture should turn pale beige and frothy.
5
Serve: Pour immediately into small bowls or mugs. Drink while hot.

Taste Note: It's Savory!

If you are expecting sweet milk tea, you will be shocked. This tastes like a light, creamy soup. It is savory, salty, and earthy. It pairs perfectly with roasted nuts, cheese, or savory biscuits, rather than cake.

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