Cha Thai (Iced Tea)

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