Chilled Chai - Let's break the ice over tea.
Mangalyam (Mān.gaul.yūm) Chilled Chai
- 3 Cups Water,
- 6 Tbsp. Mangalyam Black Tea blend
- 2 Tbsp Sugar
- 3/4 - 1 Cup Milk
- Boil 3 cups water
- Add 6 tbsp of Mangalyam Black Tea blend & 2 Tbsp Sugar
- Boil for 6 minutes
- Stir Occasionally
- Rest until its room temperature
- Refrigerate overnight (preferably for 24 hours)
- Add ice, 3/4 cup chilled chai, milk, serve and sip
- For you, extra indulgent enthu cutlets try topping off your cup with a scoop of vanilla ice cream.
- You can also blend the ice+ tea+ milk/ ice cream to make a "crème de thé" frappe #fancypants or fancy skirts tights leggings you get it (or replace with #fancychimpanzee)
- For our vegan friends replace dairy with coconut milk
- For an oriental Asian twist add boba (bubble or tapioca balls)
- Legend has it - ice tea was quite popularised in 1904 on a hot day in St Louis by an American merchant Richard Blechynden who added ice chips to his tea during a fair. But the beverage itself wasn't a new discovery, there are some accounts of ice tea dating back to the seventeenth century.
- Ice tea accounts for 85% of the total consumption of tea in America
- Swiss company Bischofszell was the first to start selling bottled iced tea in 1983
- Tea is rich in manganese which is responsible for healing your wounds research reveals that one cup of black tea contains 0.52mg of manganese which makes for approximately more than a fourth of the required daily intake for women.
- You burn more calories drinking chilled chai by using energy to raise body temperature to digest chilled beverages.
- Unsweetened chilled chai contains flavonoids - anti-inflammatory antioxidants prevent hardening of arteries
- Unsweetened chilled chai is rich in fluorides good for oral health
- A quick fix of caffeine or a pick me up on a slow muggy day
- Flavonoids in black tea help stabilize blood sugar levels
Co-authored by Sargam Merchant and Madura Chaudhari