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.

Traditionally made with yak’s butter, this version uses cow’s butter Ingredients 4 cups of water 2 tbsp plain black tea or pu-erh tea (you can use two teabags as well) ¼ tsp salt 2 tbsp ...

The Tibetan closes his treasure box and tucks it into the side of his tent. Before we depart, he insists we have one more cup of burning yak butter tea. As we ride off across the high plains ...

It also includes teas that you may not have tried such as a rich Tibetan Butter Tea and Karak Chai from the Middle East. The illustrated diagram shows the correct serving vessels for each recipe ...

This comforting dish is perfect for the chilly mountain weather. A Tibetan staple made from roasted barley flour, mixed with butter tea, yak butter, and dried fruits. This nutrient-rich dish is a ...