Cha thai (iced tea)

Yield: 6 Servings

Measure Ingredient
\N \N Stephen Ceideburg
3 tablespoons Thai tea (cha thai)
6 ounces Boiling water
\N \N Sugar or:
\N \N Sweetened Condensed Milk to taste
\N \N Milk or:
\N \N Half-and-Half

1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling water; discard water. Pour 6 ounces boiling water per serving into cone and let it drip through. Transfer brew to another container, then pour back through filter. Repeat until tea is deep red in color, a total of 4 to 6 times.

2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses with ice cubes and add tea to fill glasses halfway. Add milk or half-and-half and stir.

Variation: The tea may be brewed in a teapot, but it will still need to be filtered through a paper filter or a very fine nylon strainer.

Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining.

From the California Culinary Academy's "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0.

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