Kashmiri Chai
Kashmiri Chai
Instructions
- Serving Size: 2.5g /cup
- Steeping Temp: 100°C
- Steeping Time: 2 to 5 mins.
- Certification: Organic
- Origin: India
- Caffeine: High
Kashmiri Chai
This chai recipe is a blend of black tea, cardamom, cinnamon, and almond flakes without added ginger. Strong black tea base is balanced with subtle sweetness and aroma of cinnamon and cardamom, stimulating the senses. Almonds add nuttiness and yumminess. Try it with added Almond milk or any nut mylk of your choice. It's a great afternoon tea with a cookie, of course!
Tasting Notes
Certification: OrganicGrade or Quality: TGFOP
Aroma: Sweet, Almonds
Infusion Aroma: Sweet, nutty aroma, fragrant
Infusion Color: Amber
Base flavor: Almonds, cardamom, hint of cinnmaon
Infusion Strength: Medium Strong
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From the Shanti Tea Canada Blog
Whiskey Chai Toddy - by Safiya Motala
Before we dive into the recipe for our new favourite cold weather warm up, check out some of the history behind this classic brew.
History of the Hot Toddy
- Toddies came from India, the fermented sap of the toddy plant, named tari in Hindi. The British brought back a version of this brew, and originally it was served cold. Eventually, this brew was served hot as a comforting beverage with the same mix of spirits and spices.
- The hot toddy was based on a Scottish cold remedy of whisky, hot water, and spices such as nutmeg or clove. Suggestions that the name comes Tod’s Well, a source of spring water outside of Edinburgh.
- In Dublin, Ireland, Dr. Robert Bently Todd would recommend a brew of hot whisky, lemon and cinnamon.
These are just a few theories about the origins of the hot toddy. One other story is that the Hot Toddy was a drink for Scottish women who didn’t enjoy the taste of Scotch. In American history, the legend goes that colonists used toddies as a liquid courage during the...