酥油茶配糌粑
A warming and hearty Tibetan staple, this butter tea is made with tea leaves, yak butter, and salt, served alongside roasted barley flour (tsampa) for a satisfying and traditional meal. It's a common offering at street food stalls, especially in cooler weather.
准备时间 Prep
10 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
30 分钟 min
water
black tea leaves (or Pu-erh tea)
yak butter (or unsalted butter)
substitute with regular butter if yak butter unavailable
salt
roasted barley flour (tsampa)
available in Asian stores or online
warm water
for mixing tsampa
Bring the water to a boil in a pot. Add the tea leaves and simmer for 5 minutes. Strain the tea into a tall container or churn.
Add the yak butter and salt to the hot tea. Using a traditional churn or a blender, mix until the butter is fully incorporated and the tea is frothy.
In a bowl, combine the roasted barley flour with the warm water and knead into a dough. Shape into small balls or patties.
Serve the butter tea hot in cups, with the tsampa on the side. Traditionally, you dip the tsampa into the tea or mix a spoonful into the tea before drinking.
Cooking Tips