Thai iced tea cha thai
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Stephen Ceideburg | ||
3.00 | tablespoon | Thai tea (cha thai) |
6.00 | ounce | Boiling water |
Sugar or: | ||
Sweetened Condensed Milk to taste | ||
Milk or: | ||
Half-and-Half |
Directions
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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