Cha Yen (Thai tea)
Votes: 14
A touch of food coloring gives it its famous terracotta hue. This mixture is sold at Asian markets in 450g packages labeled "Thai tea" or "cha Thai." In Thailand, it is served cold and very sweet, with a luxurious cloud of evaporated milk over ice cubes. Thais like to drink this tea very sweet. However, you can reduce the amount of syrup to suit your taste. The tea and syrup mixture can be refrigerated for up to 1 week.
Time: 35 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
In Thai restaurants, this cold, sweet drink instantly turns many timid newcomers into Thai cuisine enthusiasts. Cha yen, or "iced tea," is made from a special Thai blend of chopped black tea leaves flavored with anise, cinnamon, vanilla, and other sweet spices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp of water
- 3/4 cup Thai tea
- Ice chips or ice cubes to fill the glass
- 1 - 1.5 cups of concentrated milk or low-fat cream (3-4 tablespoons per glass)
- 1.5 cups sugar syrup:
1 cup of sugar - 1 cup of water
We recommend
Recipes with similar ingredients: black tea, syrup, concentrated milk, cream
Cooking the dish according to the recipe:
- Bring a medium saucepan of water to a rolling boil. Place a 1-liter heatproof pitcher in the sink. Once the water boils, add the tea and remove from the heat. The tea will float on the surface until you gently stir it into the water. Once all the tea leaves are saturated, steep for 3 minutes.
- Pour the contents of the saucepan into the pitcher; don't worry if there's some sediment left. Pour the tea back and forth from the pitcher to the saucepan seven times to make it darker and stronger. Finally, the tea should be in the saucepan. Rinse the pitcher and strain the tea again into the pitcher through a coffee filter. Add the syrup and stir to dissolve. Cool to room temperature, cover, and refrigerate before serving.
- To serve, fill glasses with crushed ice. Pour 3/4 cup of chilled Thai tea into each glass. Top each glass with 3-4 tablespoons of evaporated milk. Serve when the milk has dripped over the ice and combined with the tea.
In a small saucepan, combine the sugar and water and bring to a vigorous boil over high heat. Reduce the heat and, maintaining a gentle simmer, simmer until the liquid thickens and is lightly colored, about 5 minutes. Remove from heat and cool to room temperature.
Pour the cooled syrup into a jar with a tight-fitting lid, seal and store at room temperature for 1 week or in the refrigerator for several weeks.
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