Suutei Tsai- Milk Tea

You’d think we’d be safe when we picked milk tea. Despite Mongolia being known for it’s less than appetizing dishes, we thought milk tea would be more than a safe pick. After all, it’s just practically milk and tea.

We should have been tipped off by the fact that there were no measurments on our recipe. Once we looked up a new one, we boiled 1 part water in a pot. Simple right? It also asked for salt. We added a dash or two of it. Once the water became boiling, we added a tea bag of green tea. Sure we could have ripped open the tea leaves and strained it later…but we were pretending to be the Mongolian snobs who have their tea leaves diced and ready in its own tea bag. If we’re going to visit a country, we might as well do it upscale.

After we let the tea steep, we added very slowly 1 part of milk into the mix and returned it to boiling. Then, we quickly removed it from the heat. Done.

We excitedly poured our drinks and took our first sip. It was….It was…..

DISGUSTING

Horrible. Salty. Extremely salty. Something I wouldn’t give my posh Yak to drink either.

Even after adding 3 tablespoons of sugar, it still tasted awful. My hubby’s face contorted and his eyes bulged when he took his first sip…but he followed through and drank his glass whole.

I pushed mine away. That’s what Mongolian snobs do.

If I ever make this again, I won’t add any salt. I’ll add in sugar and french vanilla creamer…and make the damn thing into a tasty chai.

You can find the recipe here, but we urge you not to.

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5 Responses to Suutei Tsai- Milk Tea

  1. Krista says:

    I would not mind trying this without the salt ;)

  2. Bobbi says:

    Yucky, sorry it didn’t turn out. Good thing this was a short trip!

  3. Keith says:

    Boy, that’s funny — salty milk tea is a huge staple of Mongolian cuisine. When I was in Mongolia, I probably drank 4 or more bowls per day. It’s just what you do when you’re there. It’d be a bit of an insult to not drink it.

    It’s certainly not something that you’d expect, and it goes down better when it’s about 0 degrees outside and it’s your primary source of warmth. I’d add a bit of butter to it in addition to the salt and milk. Well, at least you tried it.

    (realize I’m posting half a year late, but thought I’d share)

    • Thanks for the response Keith! I think we had the wrong impression of the tea before we tried it. It’s supposed to be more of a broth but we expected it to be..well, not broth-like! We can see it as appetizing when we put it in the proper context but as a complete outsider, we were thrown-off when we tried it which is all part of the fun in trying out different foods from vastly different cultures. Thank you for the insight into your experience!

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