This Fall I’ve been enjoying a plant-based riff on po cha, or butter tea. I had the yak version decades ago, and while mine doesn’t have that “funk,” it’s tasty. Blend 2 cups of black tea (Assam, Pu-Erh, Lapsang) with 1Tbs Miyoko’s Butter, pinch of salt, 1Tbs cashew milk powder.