Malaysian · Drink
Teh Tarik
- Intermediate
- 15 min
- roughly 1 of 4 for cost
- Vegetarian
A quiet dish that lets its main ingredient speak: season well and stand aside.
Ingredients
- 4 tbsp strong black tea dust (or 4 robust teabags)
- 400ml boiling water
- 4–6 tbsp condensed milk (the sweetness IS the point; this is not the moment for restraint)
- 2 metal jugs with handles
- A willingness to spill twice before you learn
Allergen screen
Found: dairy
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Brew the tea strong, 5 min; strain onto the condensed milk; stir. 5 min
- Now pull: pour the tea from one jug to the other from as high as your nerve allows, a meter is the goal.
- Repeat 5–7 times; the stream aerates into a microfoam crown and the temperature lands exactly drinkable.
- Serve immediately, foam intact, with roti canai or kaya toast. Practice over the sink; mastery over the counter.
At the Table
- The Pour
- It is the pour
- Also Right
- Serve alongside something salty and fried
- From the Taps
- -
- Zero-Proof
- Already zero-proof unless you made it otherwise
This is the glass, not the plate: judge it on temperature, dilution, and balance, and let the food do the answering.
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