Drinks

Tea with milk-  Mongolian tea is produced by adding a small quantity of tea leaves - typically from brick tea - to a pot of salted water, which is brought to a boil, whereupon a quantity of milk equivalent to about 1/3 the amount of water is added, and the tea is repeatedly scooped with a ladle and poured back into the pot so as mix the drink and allow it to foam. Milk tea is often mixed with rice, flour, clotted cream or even pieces of meat to give it more substance, or consumed accompanied by home-made “boortsog “ - fried biscuits.

The central role of tea in the traditional Mongolian diet provides clear evidence of the importance of the nomads' participation in international trade over many centuries. Indeed prior to the adoption of an official Mongolian currency in the early 20th century, commercial prices were commonly listed in units of brick tea