Thai Iced Tea Limeade (Cha Ma Nao)

Boil 6 cups of water in a teapot or stock pot. Add Thai tea mix to a French press while waiting for the water to boil. Once hot, pour the hot water into the French press, and set the timer to 8 minutes. It takes longer if you like your tea strong. Don't brew for 5 minutes, or the tea will turn bitter.

In a heat-safe medium-sized pan, pour the sugar and salt into it while waiting for the water to boil. Have a whisk or wooden ready to stir.

After the timer goes off, plunge the tea with the French press. Use a tea sock or add a cheesecloth to the glass bowl with the sugar and salt. Carefully pour the hot tea over a cheesecloth-covered glass bowl (with the sugar and salt in the bottom).

Remove the tea sock and cheesecloth. Whisk the hot tea until the sugar is dissolved. Let the tea cool to room temperature.

Once the tea is cooled, add lime juice, stir, take a small sample, and adjust with more lime juice or sugar as preferred.

Prepare tall drinking glasses with cubed or crushed ice in them. Pour the limeade over the glasses and garnish with pinched mint leaves and lime slices.

Bring 6 cups of water to a boil in a medium soup or stock pot. Remove the pot from the heat, then add the tea mixture to the hot water. Set your timer for 8-10 minutes.

In a heat-safe large bowl or medium pot, add sugar and salt. Wait for the tea to steep. You can squeeze your lime juice while waiting if you'd like or prep your sugar mixture bowl with a cheesecloth or tea sock.

Once the timer goes off, pour the hot tea over the cheesecloth or tea sock into the sugar mixture bowl. Remove the cloth and whisk the tea until the sugar and salt dissolve. Let cool.

Add the lime juice and stir once the tea is cooled to room temperature. Give it a small taste and add more lime juice or sugar. Prepare a tall glass with ice and serve cold with lime or lemon slices and fresh mint leaves. Enjoy!