📝 About This Recipe
A soul-warming staple of the Eurasian Steppe, this savory milk tea is a far cry from the sweet boba found in modern cities. Deeply rooted in the nomadic traditions of Xinjiang and Mongolia, it combines the earthy robustness of aged brick tea with the creamy richness of fresh milk and a surprising hint of salt. It is more than a beverage; it is a nourishing, aromatic ritual that embodies the hospitality of the Northwest frontier.
🥗 Ingredients
The Tea Base
- 15-20 grams Aged Black Brick Tea (Heicha) (crumbled or broken from a compressed brick)
- 4 cups Filtered Water
Dairy and Seasoning
- 2 cups Whole Milk (fresh, high-fat milk is preferred)
- 1 tablespoon Unsalted Butter or Ghee (traditionally yak butter, but grass-fed cow butter works beautifully)
- 1/2 to 1 teaspoon Sea Salt (adjust to taste; should be savory but not overwhelming)
Traditional Add-ins (The 'Food' Element)
- 1/4 cup Toasted Millet (pre-toasted until golden and fragrant)
- 2 pieces Beef Jerky (shredded into small bits for deep umami flavor)
- 2 tablespoons Milk Curds or Hard Cheese (crumbled)
- 1 tablespoon Flour (optional, toasted with the butter to add body)
👨🍳 Instructions
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1
Begin by breaking the compressed brick tea into small pieces using a tea needle or a small knife. Measure out approximately 15-20 grams.
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2
In a heavy-bottomed pot or a traditional wok, bring 4 cups of filtered water to a rolling boil.
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3
Add the crumbled tea leaves to the boiling water. Reduce the heat to medium-low and let the tea simmer for about 5-8 minutes until the liquid turns a deep, dark reddish-brown.
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4
While the tea simmers, take a separate small pan and lightly toast the millet over medium heat until it smells nutty and turns a golden hue. Set aside.
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5
In the same small pan, melt the butter. If you want a thicker tea, whisk in the 1 tablespoon of flour and cook for 1 minute to create a light roux. This adds a velvety texture.
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6
Pour the whole milk into the pot with the simmering tea. Increase the heat slightly to bring the mixture back to a gentle simmer.
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7
Perform the traditional 'aeration' technique: Use a large ladle to scoop up the tea and pour it back into the pot from a height of about 12 inches. Repeat this 20-30 times. This oxygenates the tea and creates a frothy, smooth texture.
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8
Stir in the melted butter (or roux) and the sea salt. Start with half a teaspoon of salt and adjust according to your preference.
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9
Add the shredded beef jerky and toasted millet directly into the pot. Let everything simmer together for another 3-5 minutes so the flavors meld.
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10
Taste the tea. It should be rich, creamy, and distinctly savory with a lingering tea tannin finish.
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11
Strain the tea through a fine-mesh sieve into a warmed teapot or directly into individual bowls, ensuring some of the millet and jerky makes it into each serving.
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12
Serve immediately while steaming hot, garnished with a few extra crumbles of milk curd if desired.
💡 Chef's Tips
If you cannot find Mongolian brick tea, use a strong Pu-erh or a blend of Lapsang Souchong and Assam. Do not skip the aeration step; pouring the tea from a height is essential for the authentic mouthfeel. Be careful with the salt—it is meant to enhance the creaminess of the milk, not make the tea taste like soup. For a truly authentic experience, use the highest fat content milk you can find, such as 4% or even a splash of heavy cream. If using a roux, ensure the flour is toasted well so the tea doesn't taste like raw grain.
🍽️ Serving Suggestions
Serve in wide ceramic bowls rather than mugs to stay true to the nomadic style. Pair with 'Baursak' (fried dough puffs) for a classic Xinjiang breakfast. Accompany with 'Nang' flatbread, which can be dipped directly into the tea. Offer a side of dried yak cheese or hard curds for extra texture. Excellent when served alongside roasted lamb or savory meat pies.