Best 2 Cha Yen Recipes

Cha yen, also known as Thai Iced Tea, is a popular and refreshing beverage enjoyed in Thailand and many other countries around the world. Its combination of sweet, creamy, and aromatic flavors has made it a favorite among tea enthusiasts. Whether you're looking to cool down on a hot summer day or want to experience the unique taste of Thailand, making cha yen at home is an enjoyable and rewarding endeavor. In this article, we'll explore the essential ingredients and steps involved in creating the perfect cha yen, ensuring you have a delicious and authentic experience.

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CHA YEN (THAI ICED TEA)

Cha Yen (Thai Iced Tea) image

This homemade Thai iced tea gets its complex flavor from black tea, rooibos tea, star anise and cloves, and its sweetness from condensed milk. Adapted from the cookbook "Bangkok" by Leela Punyaratabandhu, this version is hardly typical: Most Thai iced tea sold on the streets of Bangkok - or in Thai restaurants stateside - contains an immoderate amount of sweetened condensed milk and uses a store-bought mix, which contains food coloring. The tea blend used here is intense on its own, but mellowed by ice and milk. Chill the tea fully before pouring it over ice so its flavors don't get diluted.

Provided by Alexa Weibel

Categories non-alcoholic drinks

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 tablespoons loose red rooibos tea leaves (or the contents of 10 rooibos tea bags)
3 tablespoons loose black tea leaves (or the contents of 7 black tea bags)
3 tablespoons granulated sugar
10 star anise pods, broken into pieces or roughly chopped
10 whole cloves
1/2 cup half-and-half
1/2 cup sweetened condensed milk
1 tablespoon vanilla extract
Ice, for serving

Steps:

Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
Fill a pint glass with ice. Add 3/4 cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.

CHA YEN

Cha Yen image

In America's Thai restaurants, this cool, sweet treat converts many a timid first-timer to a Thai food fanatic on the spot. Cha Yen or "cold tea" is made form a special Thai blend of chopped black tea leaves flavored and perfumed with star anise, cinnamon, vanilla, and other sweet spices. A little food coloring gives it it's signature terra-cotta hue. It is sold in Asian markets in 1-pound bags, usually labeled Thai tea or cha Thai. In Thailand, it is only served cold and supersweet, crowned with a luxurious cloud of evaporated milk floating on the ice. Thais like their tea very sweet. But you can decrease the amount of syrup to taste. The tea-syrup mixture will keep in the refrigerator for 1 week.

Provided by Food Network

Categories dessert

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

4 cups water
3/4 cup Thai tea
1 1/2 cups Sugar Syrup, recipe follows
Crushed ice or ice cubes to fill each glass
1 to 1 1/2 cups evaporated milk or half-and-half (3 to 4 tablespoons per glass)
1 cup sugar
1 cup water

Steps:

In a medium saucepan, bring the water to a rolling boil, and place a heatproof 1-quart pitcher in the sink. When the water boils, add the tea and remove the pan from the heat. The tea will float to the top until you stir gently to coax it into the water. When all of the tea leaves are wet, let it steep for 3 minutes.
Pour the contents of the saucepan into the pitcher, and don't worry if the dregs are left behind. Pour the tea back and forth between the pitcher and the saucepan 7 times as it becomes darker and stronger, ending up with the tea in the saucepan. Rinse out the pitcher and strain the tea through a coffee filter back into the pitcher. Add the syrup and stir to dissolve. Cool to room temperature, cover and chill until serving time.
To serve, fill tall glasses with crushed iced. Add 3/4 cup of the chilled Thai tea per glass. Top off each glass with 3 to 4 tablespoons evaporated milk. Serve as the milk cascades over the ice and swirls into the tea.
Combine the sugar and water in a small saucepan and bring to a rolling boil over high heat. Reduce the heat to maintain an active simmer and cook until liquid has thickened and colored slightly, about 5 minutes. Remove from the heat and cool to room temperature.
Pour the cooled syrup into a jar with a tight-fitting lid, cover, and store at room temperature for 1 week, or in the refrigerator for several weeks.

Tips:

To make the perfect cup of Thai iced tea, use loose-leaf tea instead of tea bags. Loose-leaf tea will give your tea a richer flavor.
Use high-quality evaporated milk. Evaporated milk is thicker and creamier than regular milk, and it will give your tea a more authentic flavor.
Sweeten your tea to taste. Thai iced tea is traditionally served sweet, but you can adjust the amount of sugar to your liking.
Serve your tea over ice. Thai iced tea is best served cold and refreshing.
Garnish your tea with a sprig of lemongrass or a lime wedge. This will add a pop of flavor and color to your tea.

Conclusion:

Thai iced tea is a delicious and refreshing drink that is perfect for any occasion. It is easy to make at home, and you can customize it to your own taste. So next time you are looking for a something cool and refreshing, give Thai iced tea a try!