Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Milk Powder | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Black Tea | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Water
- Plain black tea (in bags or loose)
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup milk or 1 teaspoon milk powder
- =
Directions
First boil five to six cups of water, then turn down the fire.
Put two bags of tea or one heaping tablespoon of loose tea in the water and boil again for a couple of minutes.
Take out the tea bags or if you use loose tea, strain the tea leaves.
Pour your tea, one quarter of a teaspoon of salt, two tablespoons of butter, and a half cup of milk or a teaspoon of milk powder into a chandong, which is a kind of churn. Since churns are kind of rare outside of Tibet, you can do what some Tibetans do, which is to use any big container with a lid, so you can shake the tea, or you can just use a blender, which works very well. # Churn, blend or shake the mixture for two or three minutes.
In Tibet, we think the po cha tastes better if you churn it longer. Serve the tea right away, since po cha is best when it's very hot.