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Cha Thai Iced Tea

Ingredients
 

1 stephen ceideburg
3 tbsp thai tea (cha thai)
6 oz boiling water
1 sugar or:
1 sweetened condensed milk to taste
1 milk or:
1 half-and-half




 
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Preparation
 
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.

 

 
Servings: 6

 

 

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