Crema di Nuvola Tibetana: Un Twist Setoso di Tè al Burro di Yak
(Tibetan Cloud Creamer: A Silky Yak Butter Tea Twist)
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maggio 10, 2025
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Ingredienti
-
2 tbsp Foglie di tè nero
(Strong Assam or brick tea works best)
-
3 cups Acqua
(Fresh filtered water)
-
2 tbsp Yak butter
(Can substitute with unsalted cow butter)
-
1/4 tsp Sale
(Himalayan pink salt preferred)
-
1/2 cup Latte
(Full-fat milk to enrich creaminess)
-
1 stick Stecca di cannella
(optional, for aromatic spice)
-
2 pods Baccelli di cardamomo
(Slightly crushed for aroma)
(Strong Assam or brick tea works best)
(Fresh filtered water)
(Can substitute with unsalted cow butter)
(Himalayan pink salt preferred)
(Full-fat milk to enrich creaminess)
(optional, for aromatic spice)
(Slightly crushed for aroma)
Nutrizione
- Porzioni: 2
- Dimensione Porzione: 1 cup (240 ml)
- Calories: 200 kcal
- Carbohydrates: 8 g
- Protein: 4 g
- Fat: 18 g
- Fiber: 0 g
- Sugar: 2 g
- Sodium: 300 mg
- Cholesterol: 40 mg
- Calcium: 100 mg
- Iron: 0.5 mg
Istruzioni
-
1 - Boil Tea:
Bring water to a boil with cinnamon and crushed cardamom pods. Add tea leaves and boil for 5 minutes to extract deep flavor.
-
2 - Strain Tea:
Strain the brewed tea into a separate pot to remove tea leaves and spices.
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3 - Blend Butter and Salt:
In a traditional Tibetan style or blender, mix the hot tea with yak butter, salt, and milk vigorously until it froths and emulsifies into a creamy, cloud-like texture.
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4 - Serve:
Pour the Tibetan Cloud Creamer tea into cups and serve hot for an authentic experience.
Bring water to a boil with cinnamon and crushed cardamom pods. Add tea leaves and boil for 5 minutes to extract deep flavor.
Strain the brewed tea into a separate pot to remove tea leaves and spices.
In a traditional Tibetan style or blender, mix the hot tea with yak butter, salt, and milk vigorously until it froths and emulsifies into a creamy, cloud-like texture.
Pour the Tibetan Cloud Creamer tea into cups and serve hot for an authentic experience.
Ulteriori informazioni su: Crema di Nuvola Tibetana: Un Twist Setoso di Tè al Burro di Yak
Tibetan Cloud Creamer: A Tibetan Treasure in Every Sip
The Tibetan Cloud Creamer is a unique twist on traditional Tibetan butter tea known as "Po Cha." This creamy beverage captures the essence of Himalayan culture by using yak butter—a vital source of fat and energy in the towering Tibetan plateau. Historically, butter tea sustained Tibetan nomads facing extreme altitudes and cold weather through its nourishing fats and warming spice infusion.
This recipe incorporates aromatic cinnamon and cardamom pods, which are optional but celebrate Tibetan preferences for subtly spiced tea. The frothing or vigorous blending creates a cloud-like foam layer atop the rich, buttery brew, giving it the name "Cloud Creamer." Substituting yak butter with cow butter doesn’t compromise authenticity but maintains availability for global enthusiasts.
Serve piping hot for authentic cultural immersion. Its slightly salty, earthy flavors defy ordinary tea customs, inviting fascination about Highland traditions close to nature. The high fat and dairy from Yak butter and milk provide sustained warmth, helping to fuel harsh expeditions across the rugged Himalayan terrain.
Tips & Variations
For a vegan version, coconut cream and vegan butter can mimic creaminess while adding exotic flavor nuance. Using a traditional bamboo whisk (chuma) offers authenticity and texture control. Try sweetening lightly with rock sugar to counterbalance the distinctive saltiness, though traditionally it is served unsweetened.
This drink pairs excellently with Tibetan barley flour cakes (Tsampa) and hearty meals, representing comfort and cultural pride! Enjoy brewing your own piece of Himalayan heritage with the Tibetan Cloud Creamer.
Always remember to use high-quality tea leaves for maximum depth. Brewing the tea as specified lets you extract robust flavors for a memorable cup. Experiment blending times for texture perfection—from smooth latte-like foam to bold rich emulsion.
Bring a sip of Tibetan misty mountains to your table today!
