Gur Gur Chai: Himalayan Butter Tea with Cardamom and Rose

In a small saucepan, combine the water, crushed cardamom pods, and dried rose petals. Bring to a gentle boil over medium heat, then lower the heat and let it simmer for 3 minutes so the spices begin to flavor the water.

Add the loose black tea leaves to the simmering water. Steep for 2 minutes, then remove from heat and let it settle for a moment. If you prefer a stronger brew, steep for another minute, but be careful not to let it turn bitter.

While the tea brews, gently warm the whole milk in a separate small pan or in the microwave until it is steaming but not boiling. Set aside.

Strain the tea through a fine-mesh sieve into a mug or small pot, pressing lightly on the solids. Discard the spent tea and spices. Pour the warm milk into the strained tea.

Stir in the unsalted butter, sugar, and a pinch of sea salt until the butter melts and the sugar dissolves. If using rose water, add it now for a fragrant lift. Taste and adjust sweetness or salt as you like.

Pour the butter tea into two small cups or mugs and serve immediately, while it is still steaming and the butter is fully incorporated. Sip slowly and enjoy the gentle warmth.