On Mon, 19 Nov 2007 11:18:12 -0500, Boron Elgar
> wrote:

>On Mon, 19 Nov 2007 07:37:18 -0800 (PST), AE Todd
> wrote:
>
>>I am curious if anyone has ever tried making Thai Iced Tea, the kind
>>you can order at a Thai restaurant. What variety and brand is the
>>tea? What is on top, half & half? I was once told that the tea is
>>Jasmine, but I sort of doubt this, as Jasmine is not the dark reddish
>>hue that arrives at the table at the restaurant.
>
>
>I have excellent Asian groceries where I can find the already spiced
>tea. I keep it vac sealed and in the freezer until use.
>
>This web page offers it and I have seen this brand in stores, too.
>Full instructions are included, along with pictures.
>
>http://www.importfood.com/thaiicetea.html
>
>From the site:
>************************
>Boil 8 cups water. Place 8-10 heaping tablespoons tea mix in a large
>pitcher or pot. Pour boiling water over the tea and let steep for 5
>minutes. Use a strainer to strain the tea into a second pitcher (this
>removes most of the loose tea), then use a coffee filter or the
>stainless/muslin filter offered below to filter it back into the
>(rinsed) first pitcher. Add sugar to taste (recommend at least 1 cup,
>as Thai ice tea should be very sweet), stir and let cool then put in
>the fridge. Pour chilled tea over ice (prefer crushed ice) and top
>with evaporated milk. Let the milk float on the ice and slowly sink
>into the tea.
>**********************
>
>This place also has great Thai ingredients that not everyone can get
>locally. I have ordered from them in the past, specifically galangal,
>as I could not find any for awhile, so I planted some of it in a pot.
>
>Boron

i was under the impression that it was condensed milk rather than
half-and-half as well.

your pal,
blake