Po Cha (Tibetan Butter Tea)

  • 1 Tbsp Dr. Cowan's Garden Dried Cholla Buds, ground coarsely in a coffee burr grinder
  • 1 Tbsp unsalted butter, preferably grass-fed
  • 1 pinch of sea salt
  1. In a teapot, add the ground cholla buds to the mesh bowl. Boil enough water for the pot and add to the teapot as soon as it is boiling. Allow to steep for at least 8 minutes. Use a cozy to keep warm.
  2. Add butter and pinch of salt to a teacup and pour the tea over butter and stir.
  3. Serve immediately.

See also: Butternut Squash Soup in 10 Minutes (or Less)