Thai Iced Tea - Cha Thai Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
3 tbsp: Thai tea, cha thai
6 ounce: Boiling water,
Sugar or:,
Sweetened Condensed Milk to taste,
Milk or:,
Half-and-Half,
Directions:
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 Academys "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
Source from luhu.jp
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 Academys "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.
Source from luhu.jp