| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Thai | Beverage | 6 | Servings |
INGREDIENTS
| 3 | tb | Thai tea (cha Thai) |
| 6 | oz | Boiling water |
| Sugar or sweetened condensed milk to taste | ||
| Milk or half-and-half |
INSTRUCTIONS
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. ROBERT.FOSTER@NASHVILLE.COM (ROBERT FOSTER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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