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Tea: Thai Iced Tea

Source of Recipe


Adapted from "True Thai" by Victor Sodsook



List of Ingredients



• 6 cups water
  
• 1 cup Thai tea (cha Thai)
  
• 1 cup granulated sugar
  
• 1 to 1½ cups evaporated milk
  






Instructions



1. Bring the water to a boil in a large saucepan. Add the tea and remove pan from the heat. This tea tends to float to the top, so stir it gently until the leaves are submerged. Steep for about 5 minutes. The liquid should turn a bright orange-brown and have a strong taste, with no hint of bitterness.
   
   
2. Pour the brew over a coffee filter or a fine-mesh strainer into a large pitcher. Add the sugar to the tea and stir to dissolve. Cool to room temperature, cover and refrigerate until ready to drink.
   
   
3. Fill tall glasses with ice. Add enough tea to fill the glasses about three-quarters full. Then float 3 to 4 tablespoons of evaporated milk over the ice.
   
   Serve with iced tea spoons, so your guests can blend the tea and milk.
   
   






Final Comments


Like any number of Vietnamese and Thai iced coffee and teas, this drink can be a rich indulgence. Thai tea (spiced with star anise, cinnamon and vanilla) can be hard to find, even in Asian markets. Teavana (www.teavana.com) sells a Thai tea blend that's strong and fragrant. Another option is to use Lipton Chai tea bags.