Cha Yen

Directions

1. 1
   In a medium saucepan, bring the water to a rolling boil, and place a heatproof 1-quart pitcher in the sink.
2. 2
   When the water boils, add the tea and remove the pan from the heat.
3. 3
   The tea will float to the top until you stir gently to coax it into the water.
4. 4
   When all of the tea leaves are wet, let it steep for 3 minutes.
5. 5
   Pour the contents of the saucepan into the pitcher, and don't worry if the dregs are left behind.
6. 6
   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.
7. 7
   Rinse out the pitcher and strain the tea through a coffee filter back into the pitcher.
8. 8
   Add the syrup and stir to dissolve.
9. 9
   Cool to room temperature, cover and chill until serving time.
10. 10
    To serve, fill tall glasses with crushed iced.
11. 11
    Add 3/4 cup of the chilled Thai tea per glass.
12. 12
    Top off each glass with 3 to 4 tablespoons evaporated milk.
13. 13
    Serve as the milk cascades over the ice and swirls into the tea.
14. 14
    1 cup sugar
15. 15
    1 cup water
16. 16
    Combine the sugar and water in a small saucepan and bring to a rolling boil over high heat.
17. 17
    Reduce the heat to maintain an active simmer and cook until liquid has thickened and colored slightly, about 5 minutes.
18. 18
    Remove from the heat and cool to room temperature.
19. 19
    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.
20. 20
    Yield: 1 1/3 cups