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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