Photo by Lynne CalamiaNext to coffee, Thai tea is my favorite beverage on earth. I like mine to have a tang to it, so I start with Early Grey tea rather than standard black tea, and I include tamarind pulp. To get the pulp out of the tamarind pod, just crack the thin outer case and remove the pulpy interior. Is it nice and clear like Southern sweet tea? Nope. But since I always put a little half and half in mine, I care not. A note about the half and half: Canned milk is more authentic to this application since it was probably the only dairy that colonists could get their hands on when they moved into Southeast Asia. But I think the fat content of half and half is batter at balancing the tannins in the tea. This recipe first appeared in EveryDayCook.