The second biggest ingredient in Thai Milk Tea is evaporated milk or condensed milk, which are both high in calcium and vitamin D. It’s also the key ingredient that contains caffeine. Black tea is a good source of antioxidants and has been shown to have potential health benefits, including reducing the risk of heart disease, stroke, and certain types of cancer. Historically the black tea used was imported from China. Some variations may also include additional spices such as star anise, cinnamon, and cardamom, but this is not traditional. Thai milk tea is generally made with black tea, evaporated milk or condensed milk, sugar, and of course, ice. Today, Thai milk tea is a popular drink not only in Thailand but around the world, though historically, it’s ingredients and brewing process hasn’t changed much over the last 75+ years. In the 1940s, Sa Pae realized that Thai people typically didn’t like to drink hot tea because of the hot climate, and so started preparing iced tea. It started as a family business, operated by Sa Pae, a Chinese immigrant to Thailand who had established Chinese Tea Shop named Lim Meng Keeat Chalermburi. The first company to brew the iconic vibrant orange tea that we know today is Cha Tra Mue, which has been brewing Thai Milk Tea since 1920. The drink is typically made with black tea, condensed milk, and sugar, although variations may include additional spices such as star anise or cardamom. It is believed that Field Marshal Plaek Phibunsongkhram, a Thai military dictator during World War II, promoted the consumption of milk as a way to promote good health and build stronger bodies. The history of Thai milk tea can be traced back to the introduction of tea to Thailand during the reigns of King Rama IV and King Rama V in the 19th century.
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