---------- Recipe via Meal-Master (tm) v8.04
  
       Title: CHA THAI (ICED TEA)
  Categories: Beverages, Thailand
       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.
  
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