Butter tea

Ingredients for 2 servings:

• 2 cups water
• 3 tsp, heaped tea, black, preferably Pu Erh or 2 tea bags
• ½ cup(s) milk
• 2 tsp butter
• 1 pinch of salt
• 1 pinch of coconut blossom sugar

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 8 minutes

hearty and warming – perfect for that darn lecture at 8:00

Bring the water to a boil. Add the tea and let it steep for 2-4 minutes, depending on the type of tea. Dissolve the salt and sugar in the tea, add the milk and 2 generous teaspoons of butter, and mix well. I personally like to shake the mixture in a thermos. Tips: Instead of coconut blossom sugar, you can of course use any other sugar, honey, or sweetener, use more, or even omit it completely. If you like it hearty, replace some of the milk with cream. For a spicy twist, use goat’s milk and butter. You can also add spices such as cinnamon, cardamom, vanilla, ginger, anise, or turmeric. I was inspired by Tibetan butter tea for this recipe, but my version is a bit different from the original. The recipe is enough for a thermos, or a little more than 2 cups—please consider how much will fit in your thermos.