In the cold, high-altitude conditions of the Himalayan region, the salty, caloric, and energizing po cha — or butter tea — is a daily ritual, forming a large part of the often-sparse Tibetan diet.

7. Churn, blend or shake the mixture for two or three minutes. In Tibet, we think the po cha tastes better if you churn it longer. Therefore, sometimes I churn for 30 minutes.