Teh Tarik

Teh Tarik is a rich, sweet, and creamy black milk tea with a light foamy head created by the dramatic pulling technique. Bold tea flavour balances the caramel sweetness of condensed milk, making it comforting, aromatic, and deeply satisfying.

Nutrition · per serving

116kcal

3.3gProtein

18.6gCarbs

3.3gFat

0gFiber

2 servings

Ingredients

4 items

Tea base

water500 ml

black tea leaves12 g

Milk and sweetness

sweetened condensed milk60 g

evaporated milk80 ml

Tips

•Use strong Ceylon or other robust black tea for the most authentic flavour and colour.
•If you do not have loose tea, use 3-4 strong black tea bags.
•For more sweetness, add an extra 10-15 g condensed milk; for a stronger tea, increase the tea leaves slightly rather than steeping much longer.
•Always use heatproof vessels for pulling the tea, and pour carefully to avoid burns.

Steps

1
Bring the water to a full boil in a small saucepan or kettle. Warm 2 serving mugs or heatproof cups with a little hot water if desired, then discard the water; this helps keep the tea hot longer.
500 ml water
2
Add the black tea leaves to the boiling water, reduce to a gentle simmer if using a saucepan, and steep for 3 minutes. For a stronger hawker-style tea, give it the full 4 minutes, but avoid much longer steeping or the tea can become harsh.
12 g black tea leaves500 ml water
3
Strain the tea into a large heatproof jug. Stir in the sweetened condensed milk and evaporated milk until fully dissolved and smooth. Taste; it should be bold, creamy, and noticeably sweet.
60 g sweetened condensed milk80 ml evaporated milk
4
To create the signature froth, carefully pour the tea back and forth between 2 large heatproof mugs or jugs from a height of about 30-40 cm, 5-7 times. Keep a steady stream rather than splashing; this cools the tea slightly, aerates it, and forms the classic foamy top.
5
Serve immediately while hot, dividing evenly between 2 cups. The top should be lightly frothy and the tea smooth and caramel-coloured.

Origin & History

Teh Tarik, literally meaning 'pulled tea,' is one of Malaysia's most iconic drinks and is closely associated with mamak stalls and kopitiam culture. Its signature texture comes from repeatedly pouring the tea between two vessels, which cools it slightly and creates a light froth. The drink reflects the blend of tea-drinking traditions and evaporated and condensed milk influences common across Southeast Asia.

malaysian tea milk-tea vegetarian beginner drink classic

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Steps

Bring the water to a full boil in a small saucepan or kettle. Warm 2 serving mugs or heatproof cups with a little hot water if desired, then discard the water; this helps keep the tea hot longer.

500 ml water

Add the black tea leaves to the boiling water, reduce to a gentle simmer if using a saucepan, and steep for 3 minutes. For a stronger hawker-style tea, give it the full 4 minutes, but avoid much longer steeping or the tea can become harsh.

12 g black tea leaves500 ml water

Strain the tea into a large heatproof jug. Stir in the sweetened condensed milk and evaporated milk until fully dissolved and smooth. Taste; it should be bold, creamy, and noticeably sweet.

60 g sweetened condensed milk80 ml evaporated milk

To create the signature froth, carefully pour the tea back and forth between 2 large heatproof mugs or jugs from a height of about 30-40 cm, 5-7 times. Keep a steady stream rather than splashing; this cools the tea slightly, aerates it, and forms the classic foamy top.

Serve immediately while hot, dividing evenly between 2 cups. The top should be lightly frothy and the tea smooth and caramel-coloured.

Origin & History