Not every experiment is a success. Jump to recipe.
A couple of months ago, I was mowing the lawns and listening to a Maintenance Phase episode, The Bulletproof Diet. Great podcast, great episode. I’m sure you’ve heard of bulletproof coffee, the concept of blending butter into your coffee for questionable nutritional benefit.
The story kicks off with some white dude Dave Asprey on a soul-searching mission hiking in Tibet. He comes across a local drink, tea with yak butter in it.
A-ha!
That’s all you need to know about that yarn. I finished the lawn and headed in with a soul-searching mission of my own.
Recipe: Butter tea
Ingredients
- A hot cup of Dilmah black, or whatever
- A massive chunk of butter, at least 30 g
Method
- Brew your cup of tea as per normal.
- Meanwhile, pre-heat your blender with boiling water.
- Tip out boiling water. Tip in tea and butter. Blend until integrated and creamy.
First impressions
It looks marvellous. Flecked with gold. It’s the colour of a block of Cadbury Caramilk.
Taste test
It tastes like warm milk tea, but saltier. Wait, are you supposed to use salted butter?
Halfway through the cup, I realise it tastes like soup. I’ve made soup. I’ve put some herbs in hot water and mixed in salted butter. That’s soup.
Do I feel healthier? More energised? Higher cognitive function? Sure, I mean, I just had a nice cup of soup.
