Tibetan Butter Tea | Thirsty For ...

For the season finale and the winner of the viewer's choice, we're making Tibetan Butter Tea! Acquired taste? Yes. Worth trying? Absolutely. FULL RECIPE BELOW. Pre-order our first Thirsty For shirt here: http://bit.ly/1haOyt7 Check out our Spotify playlist - http://bit.ly/1dekSbA Shot and Directed by Eric Slatkin Food Stylist: Sienna Degovia - http://www.siennacake.com Editor: Jacob Metiva Title Graphics: Lydia Baillergeau - http://www.byairjo.com/ MUSIC: "Sgra Snyyan Gyi" by Dawa of Moyo Village Courtesy of Far Side Records http://www.farsidemusic.com/ Special Thanks: Lobsang Wangdu at Yowangdu http://www.yowangdu.com/ Yak Butter Tea (Po Cha) For 4 Servings INGREDIENTS: -4 clumps of traditional Pu-erh tea (can also be found as one large brick) -2 -3 tbsp Cow Butter (in lieu of yak butter) -2 tsp himalayan salt (or salt to taste) -4 cups of water -⅔ cup half and half or light cream PROCESS: -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