In Thai restaurants, this cold sweet drink immediately turns many timid newcomers into admirers of Thai cuisine. Cha yen or “cold tea” is made from a special Thai mixture chopped black tea leaves with anise, cinnamon, vanilla and other sweet spices.
The famous terracotta gives it a little food coloring shade. This mix is sold in the Asian market in packages of 450 column with the inscription on the label “Thai tea” or “cha Thai”. In Thailand it is served cold and very sweet with the addition of a luxurious cloud concentrated milk on ice cubes. Thais like to drink this tea is very sweet. But you can reduce the amount of syrup by to taste. A mixture of tea and syrup can be stored in the refrigerator for up to 1 weeks.
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Dish Photography: Culinary Writer Nancy McDermott Duration: 35 min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. water
- 3/4 Art. thai tea
- Ice crumbs or ice cubes to fill a glass
- 1 – 1.5 tbsp. concentrated milk or low-fat cream (3-4 Art. l per glass)
- 1.5 tbsp. sugar syrup: 1 tbsp. Sahara
- 1 tbsp. water
Recipes with similar ingredients: black tea, syrup, milk concentrated cream
Recipe preparation:
- In a medium-sized pot, bring the water to a boil. Put a 1 liter heat-resistant jug in the sink. When the water boil, add tea and remove the pan from the heat. Tea will float on the surface until you gently mix it with water. When all tea leaves are saturated with moisture, brew tea for 3 minutes.
- Pour the contents of the pan into a jug, do not worry if sediment will remain. Pour tea back and forth from the jug into the pot 7 times to make it darker and stronger. At the end, the tea should be in the pan. Wash the jug and strain the tea into the jug again through coffee filter. Add syrup and mix so that it dissolved. Cool to room temperature, cover and before cool by serving.
- To serve, fill the glasses with ice crumb. Pour into each 3/4 cup glass chilled thai tea. Add to each a glass of 3-4 tbsp. l concentrated milk. Serve when milk flows over ice and mixes with tea. In a small saucepan mix sugar and water and bring to a boil on a strong the fire. Reduce heat and, while maintaining a low boil, cook until the liquid does not thicken and does not stain slightly, about 5 minutes. Remove from heat and cool to room temperature. cool syrup in a jar with a tight-fitting lid, close and store at room temperature for 1 week or more weeks in the refrigerator.
