Sweet Butter Tea
My favorite part of this breakfast was the topping ritual! My grandma would place a thick pat of butter in the center of the steaming bowl and I would watch it melt. Then she would drizzle milk in a spiral design, and I’d watch it merge with the delicious melted butter, before I sprinkled sugar and cinnamon over the top. The first bite was always PURE heaven!
So what does this have to do with tea? Well, I stayed home from work last week, getting over a cold. I didn’t have much energy but I needed something that was nourishing and would boost my immune system’s response. I scanned the kitchen and my eyes landed on the butter dish…hmmm.
“People are raving over butter in coffee,” I thought to myself. “Why not butter as tea?”
I vaguely remembered a reference to Tibetan butter tea from a movie I’d seen years ago, so I decided to take my ginger tea and add butter and cinnamon. It was…UNBELIEVABLE! The moment I tasted it, I had this instant, full-sensory flashback of my 6-year-old self eating Cream-of-Wheat at my grandma’s kitchen table before school.
It also helped me feel better! When you have the combined efforts of nourishing, healthy fat in butter and the antibacterial/antiviral properties of the remaining ingredients, it’s a slam dunk!
Sweet Butter Tea
- 5 oz. filtered water (here’s my filter)
- 2-3 T. (or more!) grass-fed butter (I use Kerrygold or Petaluma Creamery)
- 3/4 t. organic cinnamon
- 1/2 t. organic ground ginger
- raw organic honey (to taste-I use 1-1/2 T.)
Heat your water (I use this)
Add the butter, cinnamon, and ginger to the water and stir well. Allow to cool slightly for (3- 5 minutes) before adding if using raw honey (*the antibacterial/viral properties of honey are reduced if exposed to high heat). Taste, and adjust ingredients to your liking.
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