Teh tarik, literally pulled tea, is a Malaysian kopitiam favorite known for its strong brew, creamy sweetness, and skilled pour.
Black tea is simmered, strained, enriched with evaporated and condensed milk, then poured between pitchers until smooth.
Begin with the pitchers close together and lengthen the pour only when the stream is steady.
Serving Suggestions
Serve hot in sturdy glasses with roti canai, curry puffs, or a simple breakfast.
Recipe Notes
Refrigerate unpulled tea for up to two days; reheat gently and pull just before serving.
Malaysian Teh Tarik
Malaysian pulled milk tea brewed strong, sweetened with condensed milk, and poured until smooth and lightly frothy.
Equipment
- Medium saucepan
- Cloth tea filter or fine-mesh strainer
- Two heatproof metal pitchers
- Measuring cups
- Four sturdy glasses
Ingredients
Pulled Tea
- 4 cups water
- 6 tbsp loose black tea strong Assam or Ceylon
- 1 1/2 cups evaporated milk
- 1/2 cup sweetened condensed milk plus more to taste
- 1/8 tsp fine salt
Instructions
Brew:
- Bring the water to a boil in a saucepan. Add the tea, lower the heat, and simmer gently for 4 minutes.
- Strain through a cloth tea filter or fine-mesh strainer into a heatproof pitcher. Stir in the evaporated milk, condensed milk, and salt until smooth.
Pull the Tea:
- Pour the tea in a thin steady stream between two metal pitchers, starting close together. Gradually increase the distance only as control improves.
- Repeat 4 to 6 times until the tea is smooth and aerated with a restrained fine froth. Taste and add condensed milk if desired.
Serve:
- Pour into sturdy glasses and serve hot, allowing the surface froth to settle into a thin irregular ring.
Notes
- Use heatproof pitchers with comfortable handles and begin with a short pour to avoid splashing.
- For iced teh tarik, cool the tea completely before pouring over ice so it does not become watery.
Nutrition
Calories: 210kcalCarbohydrates: 34gProtein: 7gFat: 6gSaturated Fat: 4gCholesterol: 24mgSodium: 150mgSugar: 33g