Thai tea is packed in 1 lb. cellophane packets; it has the texture somewhat like instant coffee and a faint vanilla aroma.
- 1/2 cup Thai tea
- 3 cup water
- 14 oz Sweetened condensed milk
- 1 1/2 cup Evaporated milk or half-and-half
Place the tea in a bag of muslin or other fine cloth. Bring the water to a rapid boil, pour it over the tea, and let it steep for 3 min. Pour the liquid back through the tea 5 or 6 times until it is a deep orange color and is flavored strongly.
Strain the tea well, pressing out all the liquid that you can. Add the sweetened condensed milk to the warm liquid and mix it well. Allow the mixture to cool to room temp. Just before serving, fill each glass with cracked ice and fill it half to three quarters full of tea. Add evaporated milk or half-and-half to fill the glass, and stir well.
Variation: If you prefer a darker colored and stronger flavored tea, substitute 3/4 cup granulated sugar for the sweetened condensed milk.
The recipe for Thai coffee is exactly the same as above except you use 1/3 cup of Thai coffee in place of the tea.
Print this recipe
Source: Thai Home-Cooking From Kamolmal's Kitchen
Submitted By: Rick Smith
Thai Iced Tea