No, it’s not Tibetan Butter Tea, it’s
Yes, that’s right, I took a who-knows-how-many-thousand-year-old Tibetan recipe for butter tea, removed the butter, and replaced with bacon.
Why? Because I could.
Did I like it? Um…sure!
Making Bacon Tea
If you have ever made Tibetan butter tea, then you already pretty much know how to make bacon tea. Replace butter with bacon grease and you’ve got it (although you should add half again as much bacon grease as butter.) If you’ve not made butter tea, then you’re in for a treat.
Well, kind of…
Oh, thanks to Gourmet Girl for the inspiration. She told me about butter tea and put up with me when the idea of bacon tea when it was is in its infancy. Thanks, too, to @Menuism for reminding me to do this post.
You will need:
- 2 cups milk
- 4 tea bags
- 8 strips bacon
Pour the milk into a sauce pan with the tea bags and bring to a boil over medium heat. Don’t let the milk get too hot or it will scorch.
In a skillet, begin rendering the bacon until it produces about 3 tablespoons of bacon fat.
When the bacon has given up its grease, whisk it into the milk/tea mix. You can add sugar, but I wouldn’t.
Drink quick. I can’t imagine it will be good when the grease congeals.
If you can, enjoy!