Cha Thai (iced Tea)

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Title: CHA THAI (ICED TEA)
Categories: Beverages, Thailand
Yield: 6 Servings

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.

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