What spices create the glory that is Thai tea?
What kind of tea leaves?
In what manner do you steep the tea? The spices (ground or whole)? Proportions?
Do you reduce the tea liquor to make a concentrate?
Do you include cinnamon? (Some contend this is the difference between Thai and Chai)
We're talking Thai as in Thailand, not Indian chai. No pre-made mixes either, which is most of what I get from search engines. Any thoughts are greatly appreciated! If nobody knows, I solemnly swear to figure this out.
I've had reasonable success with these recipes, but they're vague/not quite right: