Singaporean Teh Tarik (Pulled Milk Tea)
The Quirky Foodster Team
Ingredients
- Strong black tea leaves (or 4 tea bags) — 4 tbsp
- Water — 800 ml (3 1/3 cups)
- Evaporated milk — 200 ml (3/4 cup plus 2 tbsp)
- Condensed milk, or to taste — 4 tbsp
Method
- Bring the water to a boil in a saucepan and add the tea leaves.
- Simmer for 5-6 minutes until the tea is strong and dark, then strain through a fine sieve into a jug, discarding the leaves.
- Stir in the evaporated milk and condensed milk to taste.
- Pour the tea back and forth between two jugs or mugs held at a distance apart several times, creating a thick foam on top.
- Pour into glasses and serve hot, with the foam sitting on top.
Introduction: Teh tarik, meaning 'pulled tea', is a frothy, sweetened milk tea famous for the theatrical way it is made, poured back and forth between two vessels held at a distance to aerate and cool it.
Cultural Background: Teh tarik, meaning 'pulled tea', is a frothy, sweetened milk tea famous for the theatrical way it is made, poured back and forth between two vessels held at a distance to aerate and cool it. A staple of Indian-Muslim coffee shops (kopitiams) across Singapore, its silky foam and rich, strong tea flavour have made it a beloved daily ritual.
Tips: Brew the tea strong; it needs enough body to hold its flavour once diluted with milk and aerated. Start the pulling motion with the vessels close together and gradually increase the distance as you gain confidence, to avoid spills.
Variations: Serve iced over a tall glass of ice for teh tarik ais, a popular cooling variation. Adjust the ratio of condensed to evaporated milk for a sweeter or lighter cup. Vegetarian as prepared; use a plant-based evaporated and condensed milk alternative to make fully vegan.
Storage: Best served immediately; the tea base can be refrigerated for up to 2 days and reheated before pulling.
Reheating: Reheat the tea base gently in a saucepan before adding milk and pulling fresh.
Nutrition: Approx. 150 kcal, 3g protein, 22g carbs, 5g fat, 0g fibre per serving.
FAQs:
Q: Why is the tea 'pulled'?
A: Pulling the tea between two vessels aerates it, creating a thick foam and helping to cool it to a drinkable temperature quickly.
Q: What tea is traditionally used?
A: A strong, robust black tea, often a blend used specifically for teh tarik, gives the best balance against the sweetened milk.
- Strong black tea leaves (or 4 tea bags) — 4 tbsp
- Water — 800 ml (3 1/3 cups)
- Evaporated milk — 200 ml (3/4 cup plus 2 tbsp)
- Condensed milk, or to taste — 4 tbsp
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