Teh Tarik

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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. 5

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

Nutrition per serving

Notes

• •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.

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