Malaysian Pulled Tea

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Malaysian Pulled Tea, known locally as teh tarik, is a frothy hot milk tea that gets its signature silky top from a dramatic high pour between two vessels. Strong black tea is brewed deep, sweetened generously with condensed milk, then stretched back and forth to cool it to drinking temperature while building a velvety foam. It is the unofficial national drink of Malaysia and a daily ritual in mamak stalls across the country.

Nutrition Facts

Per serving (estimated)

• 180 kcalCalories
• 6 gFat
• 3.5 gSaturated Fat
• 28 gCarbs
• 0 gFiber
• 27 gSugar
• 4 gProtein
• 75 mgSodium
• 240 mgPotassium
• 160 mgCalcium
• 0.4 mgIron
• 1 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Tea Base

• 4 cups (950 ml) water
• 2 tablespoons loose Ceylon or Assam black tea (or 6 black tea bags)
• 1 inch (2.5 cm) fresh ginger, lightly smashed (optional)
• 2 whole cloves (optional)

For Sweetening and Frothing

• 4 tablespoons sweetened condensed milk
• 2 tablespoons evaporated milk or whole milk
• 1 to 2 tablespoons sugar, to taste
• Pinch of salt

Directions

1. Bring the water to a rolling boil in a small saucepan, add the black tea (and ginger and cloves if using), then reduce heat and simmer briskly for 5 to 7 minutes until the brew turns a deep reddish brown and smells strongly of tannin.
2. Strain the tea into a heatproof pitcher and discard the leaves, ginger, and cloves; the liquid should be intensely brewed and slightly bitter, which balances the milk and sugar.
3. Stir in the sweetened condensed milk, evaporated milk, sugar, and a pinch of salt while the tea is still very hot, mixing until completely smooth and uniform in color.
4. Set out two large heatproof mugs or metal pitchers; pour about half the tea into one vessel and the rest into the other, leaving plenty of room at the top of each.
5. Perform the tarik pull by lifting one vessel high above the other and pouring the tea in a long, steady arc, then immediately pouring it back; repeat 6 to 8 times, increasing the height of the pour each round, until a thick, frothy layer of bubbles forms on top.
6. Continue pulling until the tea cools to a comfortable drinking temperature (about 140°F / 60°C) and the surface is covered in fine, persistent foam, then pour into tall glasses and serve immediately while hot and foamy.

Cook’s Notes

• Use strong Ceylon or Assam tea only; delicate green or oolong teas lack the tannic backbone needed to stand up to the condensed milk.
• The higher and more consistent your pour arc, the thicker the foam; a smooth, steady stream is more important than speed.
• Always pull with two vessels of similar size and weight (metal pitchers work best) so your wrist stays relaxed and the tea does not slosh out.
• Adjust the condensed milk to taste: traditional mamak versions are quite sweet, but you can reduce it to 3 tablespoons for a lighter drink.
• Leftover brewed base keeps in the fridge for up to 24 hours; reheat gently and pull again right before serving to refresh the foam.

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