作法
- 水加拍碎的薑煮沸。加入散茶煮 4 分鐘—水色轉為深琥珀。
- 倒入牛奶，回到微滾。切勿大滾—奶茶會分離。
- 加入鹽與奶油，用力攪拌均勻。奶油融化後會在表面浮一層淡油光。
- 加入黑胡椒粉，繼續微滾 2 分鐘讓味道融合。
- 過濾倒入大碗或馬克杯。
- 趁熱搭配葡萄乾、杏仁片與麵包享用，這是布哈拉猶太早餐傳統。這道飲品兼具餐與茶；配麵包與果乾就構成完整的布哈拉早晨。
Common questions
Can 布哈拉奶茶（Shir Chai） be made ahead?
布哈拉奶茶（Shir Chai） 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 布哈拉奶茶（Shir Chai） spicy?
布哈拉奶茶（Shir Chai） 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 布哈拉奶茶（Shir Chai） 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 布哈拉奶茶（Shir Chai） to make at home?
布哈拉奶茶（Shir Chai） is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can 布哈拉奶茶（Shir Chai） 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
Shir Chai 是烏茲別克布哈拉猶太人的早餐飲品—被中亞布哈拉猶太社群延續下來，這個社群曾大量移民至以色列與美國。這道菜源自波斯與布哈里血脈；奶油與鹽奶茶是布哈拉猶太傳統，與較常見的烏茲別克綠茶不同。皇后區（紐約）與特拉維夫的布哈拉猶太餐廳將 Shir Chai 視為傳承早餐料理。技法類似西藏酥油茶，但帶有當地特色。
