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July 2006 Issue
July -- Summer’s Heart, Summer’s Heat
by Rossana S. Tarantini
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Filtered Thai Iced Tea

  • 3 1/2 cups water
  • 1/3 cup Thai tea
  • 1/3 cup sugar
  • 1/3 cup condensed milk
  • 1/2 cup half & half
Heat the water to boiling, then using four layers of cheesecloth as a filter, pour the water through the tea four times or until the tea until reaches the right color. Set the tea aside to cool. Mix together the remaining ingredients. Fill glasses with crushed ice; pour milk/sugar mixture about 1/2 full into each glass; carefully pour cooled tea over top to preserve separation.
 

 

Pre Mixed Thai Iced Tea

  • 1 1/2 cups water
  • 2 tablespoons Thai tea
  • 1/4 cup sweetened condensed milk
Place 2 tablespoons of tea powder in a muslin bag, and arrange over the neck of a jug. Pour in 12 ounces of boiling water, and allow to steep. Transfer the bag to a second jug and pour the water into the bag again. Repeat this process several times then vigorously squeeze the bag to remove as much liquor as possible. Add a quarter of a cup of sweetened condensed milk, stir to incorporate, and allow to cool.
 

 

Long Steeping Thai Iced Tea

    This process gives me Thai Tea that tastes exactly like it does in my favorite Thai restaurant. I put a cup of the loose tea leaves into a big pot of water (the kind of pot one boils pasta in, a big stove pot). I bring the tea and water to a rolling boil, stirring constantly and monitoring the heat so that it doesn’t overflow. After it has boiled for a minute or two, I reduce the heat and allow the tea to simmer for 15 or 20 minutes. Then I cover the pot and allow the tea to cool on the stove top. At first the tea leaves all stay at the top of the water, but as the water cools they all drop to the bottom of the pot. I then carefully pour the tea into a pitcher, using a metal strainer to catch any leaves that happen to get stirred up during the process. (However, virtually all of the leaves stay settled.) I add sugar until the bitterness of the tea goes away, usually between one and two cups. If the tea seems too strong, I also add water to dilute it a bit. I pour the tea over ice, filling the glass 2/3 full, then top it off with half-and-half.
 

 

Twice Boiled Thai Iced Tea

Here's a tip from ImportFood.com:

    Let the wonderful fragrance of Thai iced tea fill your home, and enjoy a stronger-tasting tea. In medium pot boil 8 cups water and add 8-10 heaping tablespoons of Thai tea mix. Reduce heat and let simmer uncovered for 1 hour. Add water to balance and let simmer for additional 1 hour. Add water once again and bring to a boil. Remove from heat. Strain, cool and serve as per above method. This method yields a stronger tea and is the more common way of preparation in Thailand.
 

And just to add some interest, I’ve included a couple of websites I found that were fascinating and chock full of information, recipes and variations.

Now, find your favourite, mix up a batch, pour it into a long tall glass full of ice, then find that novel you’ve been meaning to read, throw the cats out of the hammock, and enjoy a summer afternoon basking and indulging.

And pass the lemon please . . .

TTFN!!!

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