Suutei tsai — milk tea — is the daily drink of Mongolia, consumed from morning to night, offered to every guest, and prepared in quantities that would seem excessive by any other cultural standard. The base is black tea, brewed strong and combined with fresh whole milk in roughly equal proportions, with salt added and a knob of butter melted in. It is the Central Asian equivalent of Tibetan butter tea — adapted for the grassland steppe rather than high altitude, but built on the same principle: fat and salt in a hot drink as a high-calorie, warming, restorative beverage.
The Steppe Diet and Fat
The traditional Mongolian diet is built on meat and dairy — 'red food' (meat) and 'white food' (dairy products). Vegetables are scarce on the steppe; carbohydrates minimal; fat essential for the caloric density required in a cold climate. Suutei tsai provides both calories and hydration in a single vessel, which is why it is consumed in such quantities — it is simultaneously food and drink.
The Salt
Salt in tea is the defining characteristic that surprises first-time drinkers. As with Tibetan butter tea, the salt serves a functional purpose beyond flavour: it replenishes electrolytes lost in the physical demands of nomadic herding life and helps retain water in an arid climate. The quantity of salt should be genuine — not a pinch, but a measured half-teaspoon per large pot.
Serves 4 · Prep 5 min · Cook 10 min
Ingredients
- 500ml water
- 500ml whole milk
- 3 tbsp loose black tea or 4 tea bags
- 1/2 tsp salt
- 1-2 tbsp unsalted butter or ghee
Method
- Bring water to a boil. Add tea and steep 5 minutes — stronger than you would normally brew.
- Add milk. Return to a gentle simmer over medium heat.
- Add salt. Taste and adjust — it should be distinctly salty.
- Add butter and stir until melted.
- Strain into bowls or cups. Serve hot.
Regional Variations
In Inner Mongolia (China), suutei tsai is often made with green tea rather than black, producing a lighter, more delicate flavour. In Buryatia (Russia), the proportions shift further toward milk. Some versions include fried millet or rice added directly to the tea, making it a porridge-like meal. The Mongolian version described here is the most widely known.
How much salt should suutei tsai have?
It should taste distinctly savoury — saltier than most Western palates expect from a hot drink. Start with 1/2 tsp per litre and adjust upward from there.
Can I use butter instead of ghee?
Both work. Butter adds a slight dairy note; ghee is cleaner. Traditional Mongolian suutei tsai uses fresh butter from yak or cow milk.
Is this the same as Tibetan butter tea?
Similar concept, different preparation. Tibetan butter tea uses pu-erh tea and yak butter and is blended. Mongolian suutei tsai uses black tea, is not blended, and has a thinner consistency.
📌 Follow on Pinterest: Exotic Global Recipes on Pinterest
Follow Savannah: @theefoodiekitchen · Facebook · All Links
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All 23 Books on Amazon →