The Dothraki milk based beverages in the books are, I believe, entirely of the fermented variety. We’d certainly give it a go, but mare’s milk is a bit hard to come by. Still, Sariann has in fact milked a horse before, so it’s not out of the realm of possibility. More on that later, if you’re lucky. :)
While not strictly in the books, this Milk Tea is a perfect pairing for our traditional Blood Pies (recipe forthcoming). I came across it while doing research into the blood pies, and thought it really fit the Dothraki setting. What’s more, the Mongolians know what they’re about: it is great with the meat pies!
Don’t think of it as tea, or as milk, and you will probably like it as much as I did.
The roasted millet gives it a slightly earthy, nutty taste, while the small amount of butter provides richness. The tea is not all that prominent, but just present enough to lend the drink a decidedly foreign feel. For something extra, spoon up the millet in the bottom of your cup; the merest of pops should remain in what your brain will register as a type of hot breakfast cereal.
It puts me in mind of dark, musty yurts on the Dothraki Sea, a fortifying drink before the day’s ride, or a refreshing sip to wash the dust from one’s throat in the evening. I had two servings.
Mongolian Milk Tea Recipe
Cook’s Note: Ideally, brick tea would be used, but since most of us don’t have that readily available, loose or bagged tea will also work.
NOTE: Traditionally a small amount of lower quality blocks of green tea would be boiled
- 1/4 cup millet
- 1 1/2 Tbs. butter
- 1 tsp flour
- 2 cups water
- 2 cups whole milk
- 1 Tbsp green tea, or 2 tea bags
- pinch of salt (optional)
In a medium saucepan, add the millet, butter, and dash of flour. Toast over medium heat until the millet and butter are golden brown.
Add the two cups of water, and the tea, in a strainer or in bagged form. Allow to simmer for about 5 minutes, then remove the tea ball/bags.
Add the milk, and simmer for 5-10 minutes more, or until the millet is soft. Season to taste with salt.
Pour into individual mugs or bowls, making sure to put a helping of millet into each.