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Pocha (Tibetan Butter Tea)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.6715
Energy (kCal)111.4759
Carbohydrates (g)10.3485
Total fats (g)7.2373
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the water and tea in a medium saucepan, bring to a boil, and then turn off the heat and let steep for 5 minutes. Use a fine mesh strainer or cheesecloth to strain the liquid over a large bowl; discard the tea leaves. | 2. Transfer the liquid back to the saucepan and bring to a boil, then decrease the heat to a simmer. Add the salt, sugar, butter, and half-and-half and whisk until the butter has completely dissolved and a little foam forms on the surface. Serve the tea in small bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 4 cups 0.0 0.0 0.0 0.0
    black tea 1 tablespoon 7.6219 1.8292 0.0 0.0373
    salt 1/2 teaspoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    half 2/3 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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