Mongolian Savory Butter Milk Tea

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A staple drink across Mongolian households and ger camps, this hearty salted milk tea combines water, whole milk, green tea, and a pat of butter for a rich, savory cup meant to fuel cold mornings and long journeys on the steppe. Gently simmered until foamy and golden, it is traditionally sipped throughout the day from small bowls alongside meals of bread or cheese curds.

Nutrition Facts

Per serving (estimated)

• 115 kcalCalories
• 8 gFat
• 5 gSaturated Fat
• 6 gCarbs
• 0 gFiber
• 5 gSugar
• 4 gProtein
• 340 mgSodium
• 210 mgPotassium
• 150 mgCalcium
• 0.2 mgIron
• 1 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the tea base

• 4 cups cold water
• 2 tablespoons loose green tea leaves (or 1 ounce pressed brick tea, crumbled)
• 1/2 teaspoon fine sea salt

For finishing

• 2 cups whole milk (cow, yak, or a blend)
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour (optional, for a thicker body)
• 1/4 teaspoon freshly ground black pepper (optional)

Directions

1. Pour the 4 cups of cold water into a heavy-bottomed pot and bring to a brisk boil over high heat.
2. Add the green tea leaves (or crumbled brick tea), reduce the heat to medium-low, and simmer uncovered for 5 to 7 minutes, until the water turns a deep amber color and smells toasty.
3. Whisk in the flour now if you want a slightly thicker, creamier tea, and simmer 1 more minute to cook out the raw starch taste.
4. Pour in the whole milk, add the salt, and stir gently. Bring the mixture back to a gentle simmer, watching carefully so it does not boil over; lower the heat and keep it at a low, steady simmer for 5 minutes, skimming any foam that rises.
5. Drop in the butter and stir until completely melted, then simmer 1 more minute so the tea turns a uniform pale golden color and develops a glossy sheen on the surface.
6. Strain the tea through a fine-mesh sieve into a warmed teapot or directly into small ceramic bowls, pressing gently on the tea leaves to extract all the flavor.
7. Serve immediately while steaming hot, traditionally in small hand-held bowls. Provide extra salt on the side so each drinker can adjust seasoning to taste, and offer hard cheese, bread, or fried dough on the side for dipping.
8. Store any leftovers in a covered jar in the refrigerator for up to 2 days; reheat gently on the stovetop, whisking to recombine the butter and milk before serving.

Cook’s Notes

• Brick tea (pressed dark green tea) is the most traditional choice and gives a stronger, earthier flavor than loose green tea; look for it in Asian markets.
• For an authentic steppe-style cup, swap half the milk for sheep or goat milk, which adds a tangy depth that pairs beautifully with the salt and butter.
• Always simmer rather than boil once the milk goes in; a hard boil can scorch the milk and make the tea taste metallic.
• If you prefer a richer drink, float an extra small spoonful of butter on top of each bowl just before serving and let it melt on contact.
• Mongolian families often add a small handful of cooked millet or rice to turn the tea into a light, breakfast porridge-style bowl.

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