About this Recipe
In the Mosuo matrilineal society, last names and property are passed from mothers to daughters. During the Cultural Revolution between 1966 and 1976, matrilineal families were banned and they were forced to practice monogamy. This recipe is inspired by my trip to Yunnan, where Mosuo people pounded ingredients in a bamboo tube.
Photo and Recipe Courtesy of Jessian Choy
- 3 cups water
- 3 teaspoons Yunnan puerh tea brick (or loose leaf Yunnan puerh tea)
- 3 teaspoons vegan butter
- 3 teaspoons creamy roasted peanut butter
- Optional: 1 teaspoon sugar-free monk fruit (a fruit grown in China) or another sweetener
- Bring water to a boil.
- Put tea in a metal tea ball strainer in water and boil for 3 minutes.
- Combine all ingredients in a blender for 15 seconds.
- If you have leftovers, refrigerate and drink within four days.
- You may be able to source some ingredients for this recipe more affordably and sustainably from bulk bins at herb shops and natural foods stores.