Thai Iced Tea Cha Thai
Author: Chief Mixologist
  • 3 Tablespoons thai tea (cha thai)
  • 6 ounces 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.
  2. Preheat carafe with boiling water; discard water.
  3. Pour 6 ounces boiling water per serving into cone and let it drip through.
  4. Transfer brew to another container, then pour back through filter.
  5. Repeat until tea is deep red in color, a total of 4 to 6 times.
  6. Sweeten tea to taste with sugar or condensed milk.
  7. Fill tall glasses with ice cubes and add tea to fill glasses halfway.
  8. Add milk or half-and-half and stir.
  9. 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.
  10. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining.
  11. From the California Culinary Academy''s "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987.
  12. ISBN 0-89721-098-0.
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