It’s been awhile since I made myself a cup of Tibetan Yak Butter tea, and this Heicha is perfect for that! Of course, any black or shu will work as well, but heicha tends to have a bit of a sour rye taste (in my opinion) and that goes really well with the salt and ‘butter’.
Since I follow an Auto Immune Protocol (AIP), and am also allergic to animal milks of all kinds, my recipe used the milk of the coconut. Here it is:
Bring 2 cups of water to a boil. Add 1 T of tea. Most recipes say to add the tea to the boiling water and let it simmer for a few minutes, but to be honest most of the time I just brew it in a teapot and let it sit for 4 or 5 minutes.
In your blender combine 1/4 cup coconut milk or cream, 1 T coconut oil (you can use MCT oil if you have it, but I just use the regular stuff), 1/8 tsp salt, and the strained tea. Blend on high for 2 – 3 minutes and enjoy. This makes 2 servings, but I usually drink it all myself.
If you don’t like the salty savory version, add some sweetener instead, or us both!
If you can have real milk, go for it! I’ve heard that canned condensed milk is especially awesome. Or use any of the alternative milks you like.
Warning: This might be habit forming, and it’s a really nice and easy snack if you’re following a ketogenic type way of life. There is something really satisfying about it, and it always provides me with a real energy boost!
Yeah… that recipe sounds dangerous.
I love it :)
It’s especially great when I have things to do & I can’t get motivated. Instant motivation! Overall mood enhancement & improved moral too. I’m having one of those days, so my blender is running right now, and I’m certain that today I will complete my taxes, among other things. :)
Sipdown.