Title: Thai iced tea - cha thai
 Categories: Thai, Beverages
      Yield: 6 Servings
 
           Stephen Ceideburg
      3 tb Thai tea (cha thai)
      6 oz Boiling water
           Sugar or:
           Sweetened Condensed Milk to
           -taste
           Milk 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.