Ingredients
Tea
- 2 tablespoonsloose green tea, or a piece of brick tea
- 1 litrewater
To churn
- 50 gbutter, ideally yak butter
- 1 teaspoonsalt, or to taste
- 200 mlwhole milk, optional
Equipment
- a churn, or a blender
- a thermos flask, for keeping it hot
Directions
- Put the tea and the water into a pan. Bring it up to the boil over a high heat. Then lower it and let it simmer for fifteen minutes.
- Strain the tea into a jug and discard the leaves. Pour the hot tea into the churn with the butter and salt. Add the milk now if you are using it.
- Work the plunger up and down for several minutes. The mixture should emulsify into a smooth pale liquid.
- Fill the blender no more than halfway with hot liquid. Hot liquid expands violently and can force the lid off. Hold the lid down firmly with a folded cloth.
- Blend it until it is frothy and completely combined. You can also whisk it hard in the pan if nothing else is to hand.
- Start with less salt if you are new to the drink. Taste it and add more until it tastes like a light broth. Serving it is done very hot in small cups or bowls.
- Pour it back into the pan and reheat it if it has cooled. Do not let it boil again after churning or it will separate. Fill each cup only part way at first. Leaving the cup full at the end signals that you have had enough.
Technique
- Yak butter gives the traditional flavour and is noticeably stronger and tangier than cow butter.
- Much of it is slightly fermented by the time it is used, which is part of the expected taste in both Bhutan and Tibet.
Substitutions
- Ordinary salted or unsalted cow butter is what most people outside the region will use.
- A spoonful of double cream alongside the butter brings the texture closer to the original.
Variations
- Ngaja is the sweet Bhutanese milk tea drunk in place of suja by those who prefer it.
- Some households add a little roasted barley flour to make the drink more substantial.
- In Tibet the same drink is po cha and is often taken with tsampa.
History
Butter tea churned with salt and yak butter, shared with Tibet; the fat and salt suit work and life at high altitude.
Frequently asked questions
What is Suja?
Suja is a drink from Bhutan: salted butter tea churned from yak butter. Butter tea churned with salt and yak butter, shared with Tibet; the fat and salt suit work and life at high altitude.
How long does Suja take to make?
Suja takes 5 minutes of preparation and 20 minutes of cooking. The recipe makes serves 4. It is rated easy to make.
What can I substitute in Suja?
Yes, within limits. Ordinary salted or unsalted cow butter is what most people outside the region will use. A spoonful of double cream alongside the butter brings the texture closer to the original.
What is the most important thing to get right in Suja?
Pour it back into the pan and reheat it if it has cooled. Do not let it boil again after churning or it will separate. Fill each cup only part way at first. Leaving the cup full at the end signals that you have had enough.
