1. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling water; discard water. Pour 6 ounces boiling water per serving into cone and let it drip through. Transfer brew to another container, then pour back through filter. Repeat until tea is deep red in color, a total of 4 to 6 times. 2. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses with ice cubes and add tea to fill glasses halfway. Add milk or half-and-half and stir. Variation: The tea may be brewed in a teapot, but it will still need to be filtered through a paper filter or a very fine nylon strainer. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining. From the California Culinary Academys "Southeast Asian Cooking", Jay Harlow, published by the Chevron Chemical Company, 1987. ISBN 0-89721-098-0. ROBERT.FOSTER@NASHVILLE.COM (ROBERT FOSTER) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 6|
|Calories from Fat: 2 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.8mg||0 %|
|Sodium 5mg||0 %|
|Potassium 15.6mg||0 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3g|
|Protein 0.3g||0 %|
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Calories per serving: 15
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