Thailand has two seasons, hot and really hot. Temperatures soar into the triple digits and the humidity is unforgiving. Cold drinks are very important, and though they may sound familiar, they're frequently very different from those found in this country.
Of course there are many fruit juices, but they're made from an abundance of tropical fruits that can't be found anywhere else. Similarly, though iced teas and coffees are familiar almost everywhere in the world, in Thailand they are made differently.
Still, most of these drinks are easy to make at home. Most Asian markets stock a wide assortment of frozen and dried tropical fruits, as well as powdered mixes for teas and coffees. You can also find many of these beverages in cans, ready to use.
Thai iced tea is probably the best known of all of them. In many ways, it is a close cousin to Indian chai tea, which also has recently become popular in the West.
In Thailand, tea is very strong. It starts with a base of black tea leaves that have been fully fermented and roasted. Then various spices are added, such as cinnamon, star anise, cardamom, vanilla and cloves, though precise recipes vary, as no two Thai cooks do exactly the same thing.
Although Western teas are gently steeped very briefly, Thai tea is strong because it is boiled vigorously for almost half an hour. The tea is then strained--either through cheesecloth or a steeping bag--and sweetened with sugar. Then it is chilled to be served over ice, with half-and-half added.
Thai iced tea has become more and more colorful with its migration to America. In Thailand, it does not always have that orange color that is so familiar here. When made by the street vendors and small teahouses, it is a creamy light brown color. The mysterious orange hue found in this country is actually food coloring.
However, in recent years, orange Thai tea has also caught on in Thailand. Many teahouses now use the same colorful mix that is used here, though you still see the classic brown Thai tea occasionally. Thai tea is also commonly served with lemon instead of cream; this version is called cha manow.
Another kind of iced tea frequently enjoyed by Thais is brewed from dried chrysanthemum flowers. Chrysanthemum tea is almost always sweetened with sugar, sometimes Chinese rock sugar. A little black tea might be added to strengthen it.
