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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