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1
In a medium saucepan, bring the water to a rolling boil, and place a heatproof 1-quart pitcher in the sink.
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2
When the water boils, add the tea and remove the pan from the heat.
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3
The tea will float to the top until you stir gently to coax it into the water.
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4
When all of the tea leaves are wet, let it steep for 3 minutes.
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5
Pour the contents of the saucepan into the pitcher, and don't worry if the dregs are left behind.
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6
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.
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7
Rinse out the pitcher and strain the tea through a coffee filter back into the pitcher.
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8
Add the syrup and stir to dissolve.
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9
Cool to room temperature, cover and chill until serving time.
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10
To serve, fill tall glasses with crushed iced.
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11
Add 3/4 cup of the chilled Thai tea per glass.
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12
Top off each glass with 3 to 4 tablespoons evaporated milk.
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13
Serve as the milk cascades over the ice and swirls into the tea.
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14
1 cup sugar
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15
1 cup water
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16
Combine the sugar and water in a small saucepan and bring to a rolling boil over high heat.
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17
Reduce the heat to maintain an active simmer and cook until liquid has thickened and colored slightly, about 5 minutes.
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18
Remove from the heat and cool to room temperature.
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19
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.
