作法
- 水煮滾，加入茶葉煮 4 分鐘—水色轉為深琥珀。
- 倒入牛奶，以中火煮回微滾。切勿大滾—奶茶會分離。
- 加入鹽攪拌均勻。蒙古鹹奶茶風味獨特—第一次喝的人以為是甜奶茶，會驚訝於其鹹香風味。
- 若使用奶油此時加入，融化後會在表面浮出一層淡淡油光。
- 繼續微滾 2 分鐘讓味道融合。
- 過濾倒入碗或杯中。趁熱搭配蘸用麵包、Byaslag 鮮乳酪、Aaruul 乾酪或果乾。這道既是茶也是餐—配上麵包與乳酪就是一頓蒙古早餐。
Common questions
Can 蒙古鹹奶茶（Suutei Tsai） be made ahead?
蒙古鹹奶茶（Suutei Tsai） 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 蒙古鹹奶茶（Suutei Tsai） spicy?
蒙古鹹奶茶（Suutei Tsai） 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 蒙古鹹奶茶（Suutei Tsai） 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 蒙古鹹奶茶（Suutei Tsai） to make at home?
蒙古鹹奶茶（Suutei Tsai） is approachable for a home cook with basic stove skills — total time about 17 minutes, no special technique required.
Can 蒙古鹹奶茶（Suutei Tsai） 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
蒙古鹹奶茶是蒙古的早餐飲品—牧民、上班族、孩童每天都喝。以鹽取代糖是其特色；少了鹽，這道飲品就只是普通的奶茶。這個傳統與西藏共享（西藏稱之為酥油茶或 Po Cha），反映了喜馬拉雅一帶佛教文化走廊的影響。蒙古家庭會整天保溫一大壺鹹奶茶；不論時辰或關係，每位來訪客人都會立刻得到一碗熱鹹奶茶。
