Malaysian Teh Tarik (Pulled Milk Tea)
The Quirky Foodster Team
Ingredients
- Black tea leaves or strong tea bags — 15 g (about 5 tea bags, or 3 tbsp loose leaf)
- Water — 600 ml (2 1/2 cups)
- Sweetened condensed milk — 120 ml (1/2 cup)
- Evaporated milk, optional, for extra creaminess — 60 ml (1/4 cup)
Method
- Bring the water to a boil in the saucepan, add the tea leaves or tea bags, and simmer for 5 minutes to brew a strong, dark tea.
- Strain the tea into a heatproof jug, discarding the leaves or bags.
- Stir in the condensed milk (and evaporated milk, if using) until well combined.
- Pour the tea from one jug into another held at a distance below, letting it fall in a thin, continuous stream, then pour it back into the first jug in the same way. Repeat this pulling action 5–6 times, until a light layer of froth forms on top.
- Pour into cups and serve hot, with the froth visible on top.
Introduction: Strong black tea blended with condensed milk and ‘pulled’ between two vessels to create a light, frothy top — widely regarded as Malaysia’s national drink.
Cultural Background: Teh tarik originates from the Indian Muslim (Mamak) community and has become an everyday ritual across Malaysia, enjoyed at breakfast, throughout the day, and especially at mamak stalls late into the night. The dramatic pulling technique, where the tea is poured back and forth between two cups from a height, is as much a performance as a preparation method, and skilled ‘pullers’ are a point of local pride.
Tips: Brew the tea quite strong, as the condensed and evaporated milk will mellow its intensity considerably. Start pulling with the jugs close together and gradually increase the distance as you gain confidence, to avoid spills. Use heatproof containers, as the tea is very hot during the pulling process.
Variations: Add a few slices of fresh ginger to the tea while brewing for teh tarik halia, a warming variation. Reduce the condensed milk slightly for a less sweet version. Serve over ice for teh ais (iced version) on hot days.
Storage: Best served fresh and hot; if needed, store brewed tea (without milk) in the refrigerator for up to 2 days and combine with milk when ready to serve.
Reheating: Reheat gently in a saucepan over low heat, stirring, until hot, then pull again briefly to restore the frothy top before serving.
Nutrition: Approx. per serving: 130 kcal, 3 g protein, 22 g carbohydrate, 3 g fat, 0 g fibre.
FAQs:
Q: Why is the tea ‘pulled’ rather than just stirred?
A: Pulling aerates the tea, creating a light, frothy top and helping to cool it slightly to a more comfortable drinking temperature, in addition to being a beloved show of skill.
Q: Is teh tarik the same as chai?
A: They share a family resemblance as spiced or sweetened milk teas, but teh tarik is distinctively Malaysian, defined by its pulling technique and use of condensed milk.
Q: Is teh tarik vegan?
A: Not as written, since it contains condensed and evaporated milk; plant-based condensed milk alternatives can be used for a vegan version, though this is not traditional.
- Black tea leaves or strong tea bags — 15 g (about 5 tea bags, or 3 tbsp loose leaf)
- Water — 600 ml (2 1/2 cups)
- Sweetened condensed milk — 120 ml (1/2 cup)
- Evaporated milk, optional, for extra creaminess — 60 ml (1/4 cup)
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