Iced Thai Tea

Posted: Wednesday, August 29, 2007

 

  Cool looking and tasting iced Thai tea is refreshing and goes well with spicy, pungently seasoned dishes. Topped with a swirl of cream or half-and-half and evaporated milk, Thai iced tea should not be stirred before serving.

Cool looking and tasting iced Thai tea is refreshing and goes well with spicy, pungently seasoned dishes. Topped with a swirl of cream or half-and-half and evaporated milk, Thai iced tea should not be stirred before serving.

8 cups water

1 cup loose Thai tea leaves (black tea)

3/4 cup sugar (or to taste)

1/2 cup heavy cream or half-and-half (more to taste)

1/2 cup evaporated milk (more to taste)

Bring water to a boil. Place tea in a teapot or heatproof glass container and pour water over tea. Steep tea 7-10 minutes or until desired strength is reached. (Tea should be strong and deeply colored.) Strain tea into a clean container. Add sugar and stir to dissolve. Let tea cool to room temperature, then refrigerate until tea is cold. Fill 8 tall glasses with ice and add tea to fill glass three-quarters full. Top each glass with 1 tablespoon of cream or half-and-half and one tablespoon evaporated milk. For full "swirling" effect, do not stir before serving. Serves 8.



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