Comment on this article


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 12 - 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

Let cool to room temperature, then cover
and refrigerate until ready to serve.

Fill 6 tall glasses with crushed ice and
add tea to 34 full top off with the half
and half.

Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]