1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling
water; discard water. Pour 6 ounces boiling water per serving into cone and
let it drip through. Transfer brew to another container, then pour back
through filter. Repeat until tea is deep red in color, a total of 4 to 6
times.

2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses
with ice cubes and add tea to fill glasses halfway. Add milk or
half-and-half and stir.

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. Preheat pot
with boiling water and allow to steep 6 to 8 minutes before straining.

From the California Culinary Academy's "Southeast Asian Cooking", Jay
Harlow, published by the Chevron Chemical Company, 1987. ISBN
0-89721-098-0.

Stichworte: Thai, Beverages