For the season finale and the winner of the viewer's choice, we're making Tibetan Butter Tea! Acquired taste? Yes. Worth trying? Absolutely.
4 clumps of traditional Pu-erh tea (can also be found as one large brick)
2 -3 tablespoons Cow Butter (in lieu of yak butter)
2 teaspoons himalayan salt (or salt to taste)
4 cups of water
2/3 cup half and half or light cream
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In a medium sauce pan bring 4 cups of water to a boil
Add 3-4 bricks of tea, and bring down to a simmer
Simmer for 3 to 5 minutes (can be simmered longer if desired to create a concentrate called Chaku)
Stir in creamer and salt and bring back to a boil
Place butter in bottom of French Press
Strain Hot tea mixture into French Press through a fine sieve
Churn tea in French Press for at least 2 minutes
Pour into teapot and serve in tea bowls