July 04, 2016
Beverages, Non-Alcoholic, Dairy,
Thai, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Summer, Refrigerator, Stove Top, Fat Free, Kosher, No Eggs, Vegetarian, Water, Sugar, Evaporated Milk more
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"This recipe has been "moved here from its prior home" to be a part of Culinary Quest #3 starting soon. The easy way to re-introduce it is to repeat the prior Intro as follows: "Nancie McDermott was credited for this recipe found at QUICK & EASY THAI: 70 EVERYDAY RECIPES. From her intro: "Sold in 1 lb cellophane-wrapped packets in Asian markets, this finely chopped black tea is spiced w/cinnamon, star anise & vanilla. Then it is tinged w/a bit of food coloring to create its gorgeous terra-cotta hue. Like Thai coffee, Thai tea is traditionally sweetened well w/sugar as it brews & crowned w/a generous splash of evaporated milk or half-&-half just before serving. You can brew Thai tea in a teapot, drip coffeemaker or French press (making it very strong & adding sugar while the tea is still very hot)" or simply use your stove-top as directed in the Prep Steps. Time was estimated & did not include cool & chill time. ENJOY!"
In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).
When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.
TO SERVE: Fill 6 tall glasses w/ice & add about 3/4 cup Thai tea to ea glass. Top off ea glass w/4 tbsp evaporated milk. Serve at once, "as the evaporated milk cascades over the ice & swirls languidly into the tea".
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