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| 3 Esslöffel | Thai tea (cha Thai) |
| 6 x ca. 30 g | water boiling |
| | Sugar or sweetened condensed milk to taste |
| | Milk or half-and-half |
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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.
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.
Robert.Foster@Nashville.Com
(Robert Foster)
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