Greetings, my beautiful lovelies. It's Emmy, welcome back. Today, I'm going to be making a Tibetan staple and it's for Tsampa and Tibetan butter tea. Now this was requested many many times by Lovely Niki. I just want to say thank you so much to her for asking me to make this video because I've been wanting to learn more about Tsampa and how to make it.

So, let's get started with the ingredients we'll need. For Tsampa, we'll need roasted barley flour, which is also known as tsampa or Tibetan tea flour. This type of flour is made from roasted barley grains that have been crushed into a fine powder. You can find this at most Asian markets or online.

In addition to the barley flour, we'll also need some hot water and milk. For the butter tea, we'll need European-style butter, which has less water content than American-style butters and has a beautiful yellow color. We'll also need some salt, half a teaspoon of it should do the trick. And finally, we'll need some milk to add creaminess to our tea.

Now, let's talk about how to make Tsampa. Traditionally, Tsampa was made in a wooden churner, but I don't have one, so we'll be using a blender instead. We'll combine our hot water and barley flour mixture with our blender and blend until it's smooth and creamy. Then, we can add some milk and mix it in.

Next, let's talk about how to make Tibetan butter tea. This is a traditional beverage that's popular in Tibet and other parts of Asia. It's made by combining hot water, tea leaves, and butter in a pot and then stirring until the butter has melted. The resulting liquid is creamy and rich, with a flavor that's both sweet and savory.

Now, let's get started making our Tsampa. In a bowl, first we're going to take a little nub of butter. Along with some of our roasted barley flour, we're going to just knead this together using our fingers. I can already smell the nuttiness of the roasted barley flour. At this point, it looks like this.

Now that we have our dough-like Tsampa, let's add a little bit of our hot butter tea to it and mix it in. And then we're going to pour our tea into a teapot. Okay, our tea's ready now. Let's give it a taste. Oh, oh my gosh, that's so interesting. I've never had anything like that before. The salt completely changes the tea, making it like a broth, but also milky and rich.

So, let's make another version of Tsampa this time with more porridge-like texture. We're going to take our bowl of hot water and add some barley flour to it, and this is going to have more familiarity if you think of cream of wheat or porridge or steel cut oatmeal. This has a much thicker consistency than the dough-like version we made earlier.

Here's another taste test. Itadakimasu! Mm. Same nutty flavor as before, but with a thicker texture that's similar to oatmeal or cream of wheat. I think if I add a little bit of butter to this one, it would round it out a lot more. And maybe that's because this had a little extra butter in it.

Tibetan butter tea is delicious once you get used to the salt in there. It's absolutely addictive. The flavor of butter and tea together is just so lovely. I love that about it. Okay, so there you have it, Tibetan butter tea with Tsampa. Thank you guys so much for watching. I hope you guys enjoy that one. I hope you guys learned something. Please share this video with your friends. Follow me on social media. Like this video and subscribe, and I shall see you in the next one. Toodaloo! Take care, bye!

Hi all, it's Kermit the frog.

"WEBVTTKind: captionsLanguage: en(light string music)- Greetings, my beautiful lovelies.It's Emmy, welcome back.Today, I'm going to bemaking a Tibetan stapleand it's for Tsampaand Tibetan butter tea.Now this was requestedmany many many timesby Lovely Niki.Niki, thank you so muchfor suggesting thisand for persevering and suggesting thisover and over and overagain that I make this.I've been wanting to make it,but I was missing a piece of equipment,and now that I have it, I can make it.So today I'm going to be preparing Tsampa,which is a staple of theHimalayan region, including Tibet.And it is composed ofroasted barley flour.And today I'm gonna be combiningit with Tibetan butter teaand you can have it acouple different ways.The consistency can beadjusted to your liking.It can be very solid, almost like a doughand eaten with otherdishes as a carbohydrate.Or it can be thinned out a little bit moreso it has more of theconsistency of porridge.So I'm going to be tryingboth of those today.So, in this bowl, I'vegot whole pearl barley.And I found this in the grainsection at the grocery store.My mom used to make soupand she would add a handfulof pearl barley to itand it has a wonderful texture.It's kind of bouncy.And kinda slightly mucilaginous.It sounds strange, butit's absolutely delicious.So to learn the process ofhow to roast the barley,I watched several YouTubevideos and I will putall the links down in the description boxin case you're interested.So we're going to be usinga very interesting techniqueand that involves a wok.And now I'm gonna add some sand.And sifted, so it won't haveany big pieces of stone.So I watched another videowhere instead of sand,you can also use salt.But since sand seemed more traditional,that's what I'm using today.Of course we're not gonnabe consuming the sand.We're just using thesand to roast the barleyand then we'll sift and separate the sandfrom the barley afterwards.So we're gonna get this nice and hot.We're gonna add our pearl barley.And in the videos Isaw, they just toss thisand I'm gonna attemptto do that over here.(metal clanks)Pretty great.So I'm gonna use this a littlebit to stir it from the top.(sand scratching)I'm beginning to smellthe barley toasting.It smells great.It's got a nice kind ofnutty bread-like smell.Now some of you mentionedthis in my Navajo coffee videothat I did recently.If you haven't seen that video,I'll put a link down below.And in that video I roasted wheat flourand combined that withcoffee to make a very thickkind of porridge coffee.So this is similar becausewe're toasting a grainand we're going to beusing it as a thickenerin combination with tea instead of coffee.So, keep tossing.(sand scratching)Got this little sifter here.My hot barley.(barley clinking)Look at that!So easy.Next, we're gonna mill this.But we have to let thiscompletely cool first.I'm gonna be using my Vitamix.It has a motor that's powerful enoughto grind this into flour.Now I've read there's a special pitcherthat's made for grinding your own flours.It's supposed to vortexthe grains more vertically.But for this small amountI've read using theoriginal pitcher is fine.So that's what I'm gonna be doing.(barley tapping)(machine buzzing)I just recently got this machine and yeah.I mean, it made quick work of that barley.And it's completely flour.Amazing.Alrighty, so now we'reready to prepare the tea.I've got a pot here andI'm gonna add a little morethan two cups of water.(water trickling)It's about 500 milliliters.And just bring this up to a boil.And you need a specific typeof tea leaves to make this tea.And I ordered my from Ku Cha House of Tea.I will put a link downbelow if you're interestedin learning more about this tea.I was a little bit disappointedbecause when I ordered thistea, I pictured an actual brickand I was hoping to flakethe tea off the brick itself,but alas it's already been flaked for me.But let me show you what it looks like.So here it is.It smells lovely.It smells a bit like leather.So here's the tea.And it comes in these very large pieces.I only need about a teaspoon.And I'm gonna break upthe tea into the water.And then we're gonna simmerthis for five minutes.Po Cha, or Tibetan tea, is ahuge part of the Tibetan diet.I'm gonna turn this down.And what's reallyinteresting about this teais that it contains salt.So it's gonna be savory rather than sweet.Which I think is usually what we think ofon the Western perspective of what tea is.It sometimes has sugar or some milk.This will contain some milk,but a significant amount of salt.So I'm very very curiousto see what this is like.So we're gonna reduce thisheat and allow it to simmerfor five minutes and then we'llstrain out the tea leaves.Now I'm gonna turn this off.Smells lovely.So the next step wouldtraditionally be donein a wooden churner.You're combining the hot teawith butter and sometimes milk.And now what we're tryingto do is create an emulsion.In modern days many peoplesubstitute using a churnerwith using a blender,so that's what I'm gonna be doing today.So into the pitcher of the blender,we're gonna add hot freshly brewed tea.Traditionally we would use yakbutter, but I am substitutingEuropean style butter,which tends to have a little less waterthan American style buttersand has a beautiful yellow color.So gonna add that.Half a teaspoon of salt.Boomp.And then we're gonnaadd a half cup of milk.Where's my lid?Here we go.(light music)Okay.Our tea's ready.Now we're gonna pour itinto our awaiting teapot.It looks beautiful!Okay.In a bowl, first we're gonnatake a little nub of butter.Along with some of ourroasted barley flour.And then using our fingers,we're gonna just knead this together.I can already smell the nuttinessof the roasted barley flour.So at this point, it looks like this.Now we're gonna add a littlebit of our hot butter tea.And then mix this into a dough.So let's have some with some tea.Alrighty let's giveour butter tea a taste.Cheers.Ooh, oh my gosh that's so interesting.I've never had anything like that before.The salt completely changes the tea.It makes it like a broth.But it's milky and rich.You can really taste thebutter and the milk in there.Oh it's delicious.I love it.It really turns my ideaof what tea is upside downbecause of the inclusionof the salt in there.It's so savory.It's like a soup or a broth.Okay, let's have some with the Tsampa.Here we go.Itadakimasu!Mm.Mm.I understand why it's essentialto toast the barley now.The toasting of the barleygives it such flavor.It's so popcorn-y.And nutty.The consistency actually remindsme a lot of a protein bar.From my understanding,in terms of hospitality,if you're hosting someone,you're always replenishingtheir butter tea with more tea.So let's make another version of Tsampa.This time, we're gonnatake our bowl of teaand we're gonna addthe barley flour to it.And this is gonna have amore porridge-like texture.All right, let's give that a taste.Here we go.Itadakimasu!Mm.Same nutty flavor.This has a much morefamiliar kind of textureif you think of cream ofwheat or porridge or oatmeal,steel cut oatmeal.This is much more similar.It has that kind ofsame thick consistency.But between the two consistencies,I think I actually preferthis dough-like version more.And perhaps that's because thishad a little additional butter in it.It tastes richer and has amore pronounced nuttier flavor.I think if I add a littlebit of butter to thisthat would round it out a little bit more.Mhmm.Oh yeah.That little addition ofbutter just rounds it out,fills it out, makes it more flavorful.But I think still Iprefer the dough versionto the porridge version.I really like the contrast of textureswhen you just have the tea.And the Tsampa like this.Mhmm.And Tibetan butter tea is delicious.Once you get used to the salt in there,it's absolutely addictive.The flavor of butter and teatogether is just so lovely.I love that.Alrighty, so there you have it.Tibetan butter tea with Tsampa.Thank you guys so much for watching.I hope you guys enjoy that one.I hope you guys learned something.Please share this video with your friends.Follow me on social media.Like this video, subscribeand I shall see you in the next one.Toodaloo!Take care, bye!(light music)(birds chirping)Hi all, it's Kermit the frog.\n"