做法
- 水煮沸后下散茶煮四分钟。
- 把茶过滤入搅拌筒或搅拌器中（或用强力打蛋器）。
- 加牦牛黄油、盐和（如使用）牛奶和胡椒。搅打或搅拌六十秒——黄油融化并与茶乳化。
- 成品应奶香浓郁、略带油润、温暖。
- 倒入小碗或杯中。
- 趁热饮用。可配面包、干肉或单独享用。这种饮品是不丹高海拔生活的必需。
Common questions
Can 酥油茶 be made ahead?
酥油茶 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 酥油茶 spicy?
酥油茶 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 酥油茶 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 酥油茶 to make at home?
酥油茶 is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can 酥油茶 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
酥油茶是不丹－西藏的酥油茶——是喜马拉雅高海拔烹饪的核心。高脂肪含量提供了应对寒冷天气与体力劳动的热量。这道饮品与西藏的酥油茶（po cha）和蒙古的奶茶（suutei tsai）同源。不丹主人总会奉上酥油茶作为通用的迎客之礼。
