作法
- 將水煮沸。加入散裝茶,煮4分鐘。
- 將茶湯濾入攪拌器或果汁機(或用粗實打蛋器)。
- 加入犛牛奶油、鹽,以及牛奶與胡椒(若使用)。攪打或攪拌60秒——奶油融化並乳化於茶中。
- 成品應呈奶香濃郁、略帶油潤且溫暖。
- 倒入小碗或杯中。
- 趁熱享用。搭配麵包、肉乾或單獨飲用。對不丹高海拔生活而言不可或缺。
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
酥油茶為不丹-藏式酥油茶——是喜馬拉雅高海拔料理的核心。高脂含量提供寒冷天氣與體力勞動所需的熱量。與西藏酥油茶及蒙古鹹奶茶共通。不丹東道主總會以酥油茶作為待客的普遍歡迎。
