Teh tarik

Malaysia's frothy pulled milk tea, made by pouring strong black tea and condensed milk back and forth between two vessels until it becomes creamy and foamy.

Teh tarik

Teh Tarik at the Iskandar Curry House at One Riverside (DSCF0286): Yu Chu Chin, CC BY-SA 4.0 (Wikimedia Commons)

Where it comes from

Teh tarik is a national favorite at Mamak stalls across Malaysia and Singapore. The dramatic pulling cools the tea and builds a thick froth. It is enjoyed hot, usually at breakfast or after meals.

Explore the cuisine of Malaysia.

Recipe

Make Teh tarik at home

Serves 2Time 10 minutes

Ingredients

  • 2 tbsp strong black tea leaves (or 3 tea bags)
  • 2 cups boiling water
  • 3 tbsp sweetened condensed milk
  • 2 tbsp evaporated milk
  • Sugar to taste

How it's made

  1. Steep the tea in boiling water for 5 minutes and strain into a pitcher.
  2. Stir condensed milk and evaporated milk into two cups or mugs.
  3. Pour in hot tea, dividing evenly.
  4. Pour the tea back and forth between two tall containers, lifting your arms apart to stretch the stream, for about 8-10 pulls.
  5. Pour into glasses with a layer of foam on top.
  6. Serve hot right away.

Variations

  • Teh C: with evaporated milk instead of condensed
  • Teh halia: with ginger
  • Iced teh tarik

Cook’s tip: Pour from a good height but with control; hot tea can splash.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Teh Tarik at the Iskandar Curry House at One Riverside (DSCF0286): Yu Chu Chin, CC BY-SA 4.0 (Wikimedia Commons)