This recipe is from the first mess, a beautiful blog then book. It reminded me of the tea I had in Tibet over 20 years ago. The tea was made of Yak milk and had a little butter on the top. This sustains the caffeine in the tea. It certainly worked for the people in Tibet, who would walk and climb for hours with what seemed like an endless amount of stamina.
The same theory has been used in the west with products like Bullet Proof Coffee, which adds butter and MCT oil and claims that it provides lasting energy, boosts mental clarity and supports fat loss by suppressing hunger.
For me this tea does satisfy me and gives me energy and so it is a great way to start the day. It is also greatly comforting and so a nice treat when curling up on the sofa on a Sunday afternoon.
Ingredients
- 2 Earl Grey tea bags
- 1 cup boiling water
- 1 cup unsweetened almond milk
- ½. Tsp vanilla extract
- 1 tsp. maple syrup
- 1 tsp. coconut butter, melted
Method
- Steep the earl grey teabags in boiling water for 4 minutes
- Strain and set aside
- In a small saucepan over medium heat, bring the milk to a gentle simmer
- Pour the milk into the blender with the rest of the ingredients
- Blend for 30 seconds
- Pour the mixture into a mug and enjoy
