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Drinks

Jitlada's Thai tea

Jitlada's Thai tea
Mel Melcon / Los Angeles Times

Sarintip "Jazz" Singsanong is standing over a pot of tea, watching the water take on a burnt ochre color as the mixture gently simmers. “Careful you don’t overcook,” she says, “or the tea will be bitter.” The owner of Jitlada, ... Read more

Total time: 20 minutes | Serves 4 to 6
  • 5 cups water
  • 2 cups, or to taste, Thai tea (often sold as a mix in Thai markets)
  • 1½ cups, or to taste, condensed milk

Step 1In a heavy saucepan, bring the water to a boil. Stir in the tea and gently simmer for about 5 minutes. Remove from heat and strain.

Step 2Fill glasses ¼ to 1/3 full of condensed milk. Slowly pour the tea over the milk, careful so the liquids remain separate and distinct. Serve immediately, with long spoons for stirring.

Note: Adapted from a recipe by Sarintip “Jazz” Singsanong of Jitlada Restaurant in Hollywood. Thai tea and strainers can be found at Thai markets and well-stocked Asian markets, as well as online. To make Thai iced tea, sweeten the tea to taste with sugar before straining, and stir in both evaporated and condensed milk to taste. Pour the tea over ice, and top with cream or half-and-half before serving.

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