Bring water to boil and add the thai tea mix (or black tea bags). Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat. Allow tea to steep for at least 30 minutes and allow it to cool. (The more concentrated the tea flavor, the better the taste). Strain the Thai tea and aside to cool (preferred to strain through a traditional reusable cloth filter to remove any sediment).

Let the sliced brie sit out at room temperature while you prepare everything.

Prep the ingredients per the instructions above.

Add butter, herbs, dijon, and garlic to a bowl. Mix to combine. Season to taste with salt and pepper.

Add arugula to a bowl. Toss with lemon juice. Season with salt and pepper.

Spread butter generously inside the bottom half of the baguette. Layer the ham and brie, and season with salt and pepper. Top with a handful of arugula. Cover with the remaining half of the baguette.

Fill glasses with ice and pour in Thai tea leaving enough room to fill in your half and half (or other creamer).

Cut in half and serve with chips, pickle, and Thai tea.