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Po Cha from the Tomb Raider Cookbook

One of the dishes, or rather drinks, that most intrigued me in the Tomb Raider Cookbook has been Po Cha (pronounced "paw cha"). It's a Tibetan recipe for butter tea, consumed by the people there because it's highly caloric, warming and life-sustaining in such a harsh, elevated climate. Its primary ingredients are black tea (obviously), salt and butter, churned together until frothy. Some say it's an acquired taste since it's very rich and strong tasting. Traditionally, yak butter is used, but cow butter is more accessible and much more economical, especially when you aren't in Tibet.

Lara Croft visits Tibet involuntarily in Tomb Raider II. After escaping the Offshore Rig in a hijacked seaplane, it malfunctions and Lara is forced to eject herself from the plane via parachute, landing in Tibet. Ever the daredevil, she dons a winter coat but continues to wear her short shorts.

Lara scales the mountains before entering the Barkhang Monastery in search of the Seraph, a relic she needs to ultimately access the Dagger of Xian. The monks here are sworn to protect the Seraph. During the level, they attack the Fiamma Nera, an Italian cult that is also seeking the Seraph and Dagger, but the monks will only fight Lara if she attacks them. When I played Tomb Raider I-III Remastered, there was an achievement for completing the level without letting any monks be killed by the Fiamma Nera or you, so you had to kill the cultists quickly without hitting any monks. On New Game+, the monks are hostile to Lara whether she attacks them first or not. They probably drink Po Cha when they're relaxing.

This recipe makes a large quantity, at least 4 cups of the tea. I knew no one was going to drink it with me, so I made half the quantity and drank it all myself (slowly). I had the bright idea of making it in the evening to try, and I rarely drink tea, coffee or anything besides water. Coffee is especially disruptive for my mood and energy levels, which is interesting since much of the world depends on it to function. Indeed, I did have some trouble sleeping that night, though I've always been more of a night owl than a morning person.

Anyway, all you do is brew some tea (I used a bag of Orange Pekoe), and once steeped, add half and half, salt and butter, and blend it. I used an immersion blender, and then drank it. Sure enough, it tastes like butter, I didn't really taste the tea itself. The smooth texture was comforting. I can see how it would be nourishing in a harsh climate like the Sledging Biscuits were, but for people outside of Tibet and/or living in a metropolitan city, it's unlikely you'll be making or drinking lots of Po Cha. Still, I appreciate its cultural significance.