8 Thai tea bags (found in most Asian food stores) or any other good quality orange pekoe tea
4 tablespoons granulated sugar
4 teaspoons ground cinnamon
2 teaspoons ground cardamom
12 mint leaves for garnishing
1 cup evaporated milk or half-and-half
Bring the water to a boil, put the tea and ground cardamom in a teapot and pour
the water over the tea. Let the tea steep for 5 minutes, then discard the tea bags
and let the tea cool to lukewarm.
Fill four 12 ounce highball glasses half-way to the rim with crushed ice and
then fill two-thirds full with tea. Into each glass, add 1 tablespoon of sugar,
1 teaspoon cinnamon and 1/4 cup evaporated milk or half and half. Mix well.
Garnish the top of each glass with 3 mint leaves and serve.