?Recipe: take some butter made from yak’s milk, mix it with concentrated tea and salt, churn that sucker into an oily masterpiece and drink up to 40 cups a day (if you’re a Tibetan nomad).
A traditional drink served in parts of China, Tibet and Bhutan, the rich fat content is suited for the brutal altitudes, where high calorie consumption is a necessity, not a guilt-inducing gluttonfest.
According to Wikipedia, when served to guests, it is common practice to keep the cup filled continuously, topping off every few sips. If you feel like you might “yak,” it’s best to wait until the end of your visit and drink the whole cup down, so you don’t have to deal with the constant refills.
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