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Thai Iced Tea (Buffalo Milk)
from the kitchen of Sharmagne Leland-St. John
6 cups water
1 cup loose red Thai tea
2 star anise
3 whole cloves
2 tablespoons sugar
Crushed ice
1 1⁄2 - 2 cups half and half
In a kettle, bring the water to a boil.
Place the tea, anise and cloves in a teapot.
Pour the water over the tea and let steep
until bright orange in color. Strain into
a clean pitcher. Add sugar and stir to
dissolve.
Let cool to room temperature, then cover
and refrigerate until ready to serve.
Fill 6 tall glasses with crushed ice and
add tea to 3⁄4 full top off with the half
and half.
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