Thai iced tea - cha thai

Yield: 6 servings Ste

Ingredients:

3 tb Thai tea (cha thai) -taste
6 oz Boiling water Milk or:

Instructions:

Sugar 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.