Tsampa Butter Tea Porridge

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A traditional Tibetan breakfast of roasted barley flour blended with butter tea and honey for morning sustenance. This Asian-inspired recipe, ready in about 15 minutes, combines tsampa, butter tea, honey into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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.

Prep: 10 min Cook: 5 min Serves 2 Asian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1/2 cup tsampa with 2 tbsp honey and 1/4 tsp ground cardamom until well combined.
  2. Step 2: Heat 2 cups butter tea in a small saucepan over medium heat until warm (do not boil).
  3. Step 3: Slowly pour the warm butter tea into the bowl with the tsampa mixture, stirring continuously with a whisk to prevent lumps.
  4. Step 4: Continue stirring until the mixture becomes smooth and thick, about 3 minutes. Serve immediately.

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