Teh Tarik: The Ultimate Malaysian Pulled Milk Tea Experience

Transport yourself to a Malaysian mamak shop with this Malaysian pulled milk tea recipe. This frothy, sweet milk tea is a beloved staple that will awaken your taste buds and soothe your soul.

Teh tarik, which means “pulled tea” in Malay, is more than just a drink – it’s a cultural icon. This creamy concoction of black tea, evaporated creamer, and condensed milk is expertly “pulled” between two vessels, creating a signature frothy top and perfectly balanced flavors.

Originating during World War II as a practical solution for workers needing a fortifying drink, teh tarik has evolved into a cherished part of Malaysian social life. The act of pulling the tea not only mixes and cools the drink but also creates a mesmerizing spectacle that’s become an art form in itself.

While traditionally made with evaporated creamer, our recipe offers alternatives for those who can’t find this ingredient. We’ve tested various options to bring you the closest taste to authentic teh tarik, no matter where you are in the world.

Get ready to indulge in this rich, comforting beverage that’s perfect for a mid-afternoon pick-me-up or a relaxing evening treat. Let’s dive into the world of teh tarik!

Teh Tarik (Sweet and Frothy Malaysian Milk Tea)

Ingredients

• 2 cups (475ml) water
• 1 1/2 teaspoons (6g) loose leaf black tea, preferably Ceylon
• 7 ounces (200ml) evaporated creamer or heavy cream (see notes)
• 3 tablespoons (45ml) condensed milk, divided, plus more as needed

Directions

1. Start by packing your tea leaves into a tea filter bag or tea ball infuser. This ensures easy removal and prevents loose leaves in your drink.
2. In a medium saucepan, bring the water to a rolling boil over high heat. Add the tea bag and let it steep while boiling until the tea turns a rich amber color, about 2 minutes. This process extracts maximum flavor from the leaves.
3. Now for the creamy goodness! Pour in the evaporated creamer (or heavy cream) and 1 tablespoon of condensed milk if using evaporated creamer, or 1 1/2 tablespoons if using heavy cream. Continue to boil, gently swirling the pan occasionally, for 2 minutes. This step melds the flavors beautifully. Remove from heat once done.
4. Remove and discard the tea bag. Divide the tea mixture evenly, pouring half into a kole (traditional steel mug), second saucepan, or a large heatproof measuring cup.
5. Here comes the fun part – pulling the tea! Add 1 tablespoon of condensed milk to each mug. Working with one saucepan (or measuring cup) and mug at a time, pour the tea from the saucepan into the mug, then back into the saucepan. Repeat this process at least three more times, gradually increasing the height between vessels with each pour. This ‘stretching’ or ‘pulling’ creates that signature froth. Finish with the tea in the mug, then repeat the pulling process with the second batch. Serve your teh tarik hot and frothy!

Notes

Feel free to scale this recipe up, but remember to pull each serving individually for maximum frothiness.

If evaporated creamer is hard to find, heavy cream (about 38% fat) is your best bet. When using heavy cream, increase the condensed milk by about 1/2 tablespoon in step 3 to achieve the right sweetness balance.

For those with a sweet tooth, an extra 1/2 to 1 tablespoon of condensed milk can be added to individual servings. Just remember to pull the tea again to mix it in properly.

Traditional teh tarik uses a steel mug called a kole for pulling. Don’t worry if you don’t have one – a second saucepan, heatproof measuring cup, or regular mug will work just fine.

Make-Ahead and Storage

Your teh tarik will keep in the fridge for up to 2 days, though the frothy bubbles will disappear over time. Enjoy it cold straight from the fridge, or pull the tea again to recreate that luxurious froth before drinking.