A Creamy, Pulled Milk Tea That’s Smooth, Sweet, and Steeped in Southeast Asian Soul

Teh Tarik (literally “pulled tea”) is more than just a drink—it’s a performance. Made by combining strong black tea with sweetened condensed and evaporated milk, it’s repeatedly “pulled” between two vessels to create a rich, creamy texture and signature frothy top. Found in kopitiams, mamak stalls, and hawker centres all across Singapore and Malaysia, it’s bold, smooth, and perfectly sweet—comfort in a cup, any time of day.

Ingredients

Serves 2 cups

• 2 tbsp black tea leaves (preferably Ceylon, BOH, or Teh Cap Piring)
• 250ml boiling water (1 cup)
• 100ml evaporated milk (⅖ cup)
• 3 tbsp sweetened condensed milk (adjust to taste)
• Optional: pinch of tea dust for extra strength

Instructions

Brew the black tea: In a teapot or small saucepan, steep the tea leaves in boiling water for 4–5 minutes. Strain out the leaves.

While hot, stir in the evaporated milk and condensed milk. Mix well until smooth and creamy. Taste and adjust sweetness as needed.

Now, pull the tea: Pour the mixture back and forth between two mugs or jugs held at arm’s length. Do this 4–5 times, gradually increasing height to create a thick foam. Be careful—it’s hot! (Pro tip: start low, build confidence.)

Pour into glasses or traditional kopi mugs. Serve hot, with a saucer underneath to catch the dramatic froth.

Teh Tarik Tips

Use strong black tea—Ceylon or specially blended mamak-style brands work best. A combination of evaporated and condensed milk creates that iconic richness and sweetness. The pulling action cools and aerates the drink, giving it its signature silky body and foam. Want it iced? Just chill and pour over ice—minus the pull.