Cha Yen
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Water3 cup
Thai Tea1.5 cups
Sugar Syrup (recipe follows)1.5 cups
Evaporated Milk1 cup
SugarDirections:
1
In a medium saucepan, bring the water to a rolling boil, and place a heatproof 1-quart pitcher in the sink
2
When the water boils, add the tea and remove the pan from the heat
3
The tea will float to the top until you stir gently to coax it into the water
4
When all of the tea leaves are wet, let it steep for 3 minutes
5
Pour the contents of the saucepan into the pitcher, and don't worry if the dregs are left behind
6
Pour the tea back and forth between the pitcher and the saucepan 7 times as it becomes darker and stronger, ending up with the tea in the saucepan
7
Rinse out the pitcher and strain the tea through a coffee filter back into the pitcher
8
Add the syrup and stir to dissolve
9
Cool to room temperature, cover and chill until serving time
10
To serve, fill tall glasses with crushed iced
11
Add 3/4 cup of the chilled Thai tea per glass
12
Top off each glass with 3 to 4 tablespoons evaporated milk
13
Serve as the milk cascades over the ice and swirls into the tea
14
Combine the sugar and water in a small saucepan and bring to a rolling boil over high heat
15
Reduce the heat to maintain an active simmer and cook until liquid has thickened and colored slightly, about 5 minutes
16
Remove from the heat and cool to room temperature
17
Pour the cooled syrup into a jar with a tight-fitting lid, cover, and store at room temperature for 1 week, or in the refrigerator for several weeks
18
Yield: 1 1/3 cups