CHA YEN
In America's Thai restaurants, this cool, sweet treat converts many a timid first-timer to a Thai food fanatic on the spot. Cha Yen or "cold tea" is made form a special Thai blend of chopped black tea leaves flavored and perfumed with star anise, cinnamon, vanilla, and other sweet spices. A little food coloring gives it it's signature terra-cotta hue. It is sold in Asian markets in 1-pound bags, usually labeled Thai tea or cha Thai. In Thailand, it is only served cold and supersweet, crowned with a luxurious cloud of evaporated milk floating on the ice. Thais like their tea very sweet. But you can decrease the amount of syrup to taste. The tea-syrup mixture will keep in the refrigerator for 1 week.
Provided by Food Network
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
CHA YEN (THAI ICED TEA)
This homemade Thai iced tea gets its complex flavor from black tea, rooibos tea, star anise and cloves, and its sweetness from condensed milk. Adapted from the cookbook "Bangkok" by Leela Punyaratabandhu, this version is hardly typical: Most Thai iced tea sold on the streets of Bangkok - or in Thai restaurants stateside - contains an immoderate amount of sweetened condensed milk and uses a store-bought mix, which contains food coloring. The tea blend used here is intense on its own, but mellowed by ice and milk. Chill the tea fully before pouring it over ice so its flavors don't get diluted.
Provided by Alexa Weibel
Categories non-alcoholic drinks
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
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- Once the water boils, turn it off. If you have a tea bag, or tea ball, put the Thai Tea Mix in it and place it in the water. If you don’t have one like me, just put the leaves straight into the water.
- Take out the tea bag or ball, or use a fine mesh strainer to strain the tea into another pot or bowl.
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