If you are not a coffee fan, you can still make the most of good fats and stir them into a quality black tea. In Tibet this tea is called Po Cha. It is a mixture of black tea, butter (originally from yak milk) and Himalayan salt. Tibetans drink Po Cha every day, often several times a day.
There are many reasons why Tibetans are so fond of this tea:
- It is traditionally drunk to keep the mind on the task at hand.
- It is a traditional part of the daily routine around meals.
- It is rich and filling, which is why it has such a firm place in the Tibetan diet.
The authentic ingredients for Po Cha may be hard to find here, but we can still get close to its original taste and character. That is why we are offering a recipe for Tibetan tea with coconut oil and MCT.
We have prepared 2 versions for you, with the ingredients given for 2 portions.
Method:
- Bring the water to the boil. Once it boils, turn the heat down to the minimum, add the loose black tea and brew it according to how strong you want it. It depends on the type of tea, but we recommend brewing for less than 1 minute so that the tea does not turn bitter.
- Strain the tea.
- Add the butter, or the coconut oil and MCT, depending on which version you have chosen. Add a little milk or a plant-based alternative and a pinch of salt.
- You can sweeten it with coconut sugar to taste.
- Blend everything together well.
*once the tea is blended, do not boil it again
**you can find authentic black tea at this exotic food shop
This nourishing drink works on the same principle as Power Coffee. You can start the day with it and go without food for a while, or have a cup before any kind of physical activity.
Comments
There are no comments yet.