Cha Thai (Iced Tea)

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Title: Cha Thai (Iced Tea)
Yield: 6 Servings
Categories: Beverages, Thai

Ingredients:

Stephen Ceideburg
3 tb Thai tea (cha thai)
6 oz Boiling water
Sugar or:
Sweetened Condensed Milk to
-taste
Milk or:
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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip