Sweet Tibetan Butter Tea with Roasted Barley Flour

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A rich and creamy traditional Tibetan butter tea enhanced with toasted roasted barley flour for a nutty depth, perfect for warming up on cold mountain days. This Asian-inspired recipe, ready in about 15 minutes, brings together black tea leaves, water, unsalted butter for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 180 calories and feeds 2, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp black tea leaves
• 3 cups water
• 3 tbsp unsalted butter
• 2 tbsp roasted barley flour (tsampa)
• 1/4 tsp salt
• 1/2 cup milk (optional)

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Instructions

1. Step 1: Bring 3 cups water to a boil in a saucepan. Add 2 tbsp black tea leaves and simmer gently for 5 minutes to brew a strong tea.
2. Step 2: Strain the tea leaves and return the hot tea to the saucepan over low heat.
3. Step 3: Whisk in 3 tbsp unsalted butter and 1/4 tsp salt until the butter is melted and fully incorporated.
4. Step 4: Gradually whisk in 2 tbsp roasted barley flour (tsampa) until the mixture is smooth and slightly thickened.
5. Step 5: Stir in 1/2 cup milk if using, warming the tea through for 2 more minutes without boiling.
6. Step 6: Pour into cups and serve immediately, enjoying the unique nutty and savory flavor.