Yield: 1 Servings
|½ cup||Thai tea|
|14 ounces||Sweetened condensed milk|
|1½ cup||Evaporated milk or half-and-half|
Here is the recipe for Thai Iced Tea. It comes from "Thai Home Cooking From Kamolmal's Kitchen" by Wm. Crawford and Kamolmal Pootaraksa.
1. Put the tea in a bag made of fine cloth. Bring the water to a rapid boil, pour it over the tea, and let it steep for 3 min. Pour the liquid back through the tea 5 or 6 times until it is a deep orange color and is flavored strongly.
2. Strain the tea well, pressing out all the liquid that you can. Add the sweetened condensed milk to the warm liquid and mix it well. Allow the mixture to cool to room temp.
3. Just before serving, fill each glass with ice and fill it half to three quarters full of tea. Add evaporated milk or half-and-half to fill the glass, and stir well. VARIATION: If you prefer a darker colored and stronger flavored tea, substitute ¾ cup granulated sugar for the sweetened condensed milk.
(Thai Coffee is prepared the same way substituting coffee for the tea.) Thai tea can be purchased in oriental food markets. It comes in one pound cellophane packets.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .