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Loading...Classic Malaysian Pulled Tea is the frothy, creamy black milk tea that defines mamak stalls from Kuala Lumpur to Penang. Strong Ceylon or Assam tea is brewed dark, sweetened generously with condensed milk, then dramatically poured back and forth between two jugs to cool, aerate, and build that signature thick crown of microfoam. It is comfort, ritual, and street theatre in one cup.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4
Yield4 tall glasses
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 6 gFat
- 3.5 gSaturated Fat
- 34 gCarbs
- 0 gFiber
- 32 gSugar
- 6 gProtein
- 95 mgSodium
- 280 mgPotassium
- 190 mgCalcium
- 0.4 mgIron
- 1 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the tea base
- 8 cups (about 2 L) filtered water
- 6 tablespoons loose Ceylon or Assam black tea (or 8 black-tea tea bags)
For the milk blend
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 can (12 oz / 354 ml) evaporated milk
- 2 tablespoons granulated sugar, optional, to taste
To serve
- 4 cups ice cubes, optional, if serving cold
- Extra condensed milk, for drizzling
Directions
- Bring the 8 cups of water to a full rolling boil in a large pot. Drop in the loose tea leaves (or tea bags) and reduce the heat to medium so the brew simmers gently.
- Simmer the tea uncovered for 8 to 10 minutes until the liquid turns a deep reddish-brown and smells richly tannic. Do not cover, or you will lose the brisk aroma.
- Strain the hot tea through a fine mesh sieve into a heatproof pitcher, pressing the leaves to extract every drop. Discard the leaves.
- While the tea is still steaming hot, stir in the sweetened condensed milk and evaporated milk until fully dissolved. Taste and add the optional sugar if you prefer a sweeter cup.
- The traditional pull: pour the hot tea from a high, thin stream from one pitcher or large mug into a second pitcher held about 2 to 3 feet below. Repeat the pour 5 to 7 times, switching hands, until the surface is covered with a thick, velvety 1-inch layer of pale microfoam and the tea is cooled enough to drink immediately.
- For hot service, pour into four mugs, spooning extra foam on top, and drizzle a little extra condensed milk over each. For iced, divide ice among four tall glasses and pull once more to re-froth before pouring.
- Serve right away while the foam is at its tallest. The drink should be smooth, creamy, and boldly tea-forward with a lingering caramel sweetness.
Cook’s Notes
- True mamak stalls use a long-spouted brass or steel jug to pull from even greater heights; at home, any two heatproof pitchers or large metal mugs work just fine.
- Pull slowly in a steady stream, not a splash, to build microfoam instead of large bubbles that collapse within seconds.
- For a more robust, malty cup, swap half the Ceylon for Assam, or add 1 teaspoon of robusta grounds to the brew.
- Skip the evaporated milk if you only have fresh whole milk, and use 1 cup of it instead; the tea will be slightly less rich but still classic.
- Always pull the tea while it is still very hot; cold tea will not foam and will taste flat.
