Cha Yen Cold Thai Tea Recipes

THAI ICED TEA (CHA YEN)

Steps:

• Bring water to a boil in a small saucepan. Remove from heat and add black tea; let steep about 10 minutes or to desired strength.
• Strain tea into a container and discard leaves. Add sugar and evaporated milk; stir until sugar is dissolved.
• Fill 2 glasses with ice. Pour tea over ice. Top each glass with 1 1/2 teaspoon milk.

CHA YEN (THAI ICED TEA)

Steps:

• Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
• In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
• Fill a pint glass with ice. Add 3/4 cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.

CHA YEN - COLD THAI TEA

Steps:

• Add sugar and sweet condensed milk together in a cup.
• Place a tea sock or cheese cloth directly above the glass with the sugar mixture in it.
• Add the tea to the top of the sock or cheese cloth.
• Pour hot water over the tea.
• Set the tea sock aside.
• Stir until the sugar and sweet condensed milk are dissolved.
• Add ice and top the tea with milk. (Reduce sugar and condensed milk by half if you want to drink it hot.).

CHA YEN

Steps:

• In a medium saucepan, bring the water to a rolling boil, and place a heatproof 1-quart pitcher in the sink. When the water boils, add the tea and remove the pan from the heat. The tea will float to the top until you stir gently to coax it into the water. When all of the tea leaves are wet, let it steep for 3 minutes.
• Pour the contents of the saucepan into the pitcher, and don't worry if the dregs are left behind. 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. Rinse out the pitcher and strain the tea through a coffee filter back into the pitcher. Add the syrup and stir to dissolve. Cool to room temperature, cover and chill until serving time.
• To serve, fill tall glasses with crushed iced. Add 3/4 cup of the chilled Thai tea per glass. Top off each glass with 3 to 4 tablespoons evaporated milk. Serve as the milk cascades over the ice and swirls into the tea.
• Combine the sugar and water in a small saucepan and bring to a rolling boil over high heat. Reduce the heat to maintain an active simmer and cook until liquid has thickened and colored slightly, about 5 minutes. Remove from the heat and cool to room temperature.
• 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.