Teh Tarik (Malaysian Pulled Tea) recipe for #BrunchWeek! Known as the national drink of Malaysia, this hot tea is poured between two containers to create a smooth, frothy texture.
Disclosure: This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.
It is the fourth day of #BrunchWeek and I am sharing a recipe for Teh Tarik- Malaysian Pulled Tea! Check out my other BrunchWeek recipes here:
- Macaroni and Cheese Soufflé
- Lemon Blueberry Parfait
- Beghrir Choco (Algerian Chocolate Honeycomb Pancakes)
- Apple and Caramelized Onion Tart
Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day. 37 Bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity.
Teh Tarik is known as the national drink of Malaysia. It literally means “Pulled Tea” and was first introduced by Indian immigrants. Pulling refers to how the tea is poured between two containers until well-combined and frothy. You can often find it in stalls among a variety of other street foods. For a delicious Malaysian-style breakfast, serve alongside Roti Canai (flatbread) or Kaya Toast (Malaysian Toast with Coconut Jam).
This tea is often made as a way to use lesser grade tea leaves. For more authenticity, use tea dust (broken and ground tea leaves) in place of the tea bags (about 3 tablespoons- filter will be needed). They are stronger and require a shorter brewing time.
Constantly pouring the tea between two containers has two effects. It creates a smooth, frothy mixture without the use of a blender and it helps bring the hot tea to a more drinkable temperature.
For extra sweetness, mix in a little granulated sugar with the condensed milk. Dixie Crystals extra-fine granulated sugar is perfect for blending into the tea. Not a single lump or granule was found. Their products are also all-natural and non-GMO. If you want a less creamy, darker tea, replace up to half of the condensed milk with evaporated milk. You will lose some of the froth and sweetness. Have a cold or sore throat? Add some ginger to make Teh Tarik Halia.
Caution: The tea will be very hot in the beginning. Take great care while you get used to pouring. Wearing long kitchen gloves and pouring over the sink or large bowl will help prevent splatter. Also, wear an apron or clothing you aren’t attached to. Want to develop your pulling skills? Use this Youtube video as inspiration.
I served the tea in these small glasses.
Here is what everyone else made for the 4th day of #BrunchWeek:
- Aperol Cocktails by Jane’s Adventures in Dinner
- Grapefruit Rosemary Mocktails by Sweet Beginnings
- Teh Tarik (Malaysian Pulled Tea) by Tara’s Multicultural Table
BrunchWeek Breads, Grains and Pastries:
- Homemade Crumpets by A Kitchen Hoor’s Adventures
- Apple Cinnamon Scones with Salted Caramel Drizzle by Family Around the Table
- Cannoli French Toast by Cooking In Stilettos
- Cinnamon Cobblestone Bread by My Catholic Kitchen
- Orange Popvers by The Chef Next Door
- Pretzel Bagels with Roasted Jalapeno Cream Cheese by The Texan New Yorker
- Strawberries and Cream Sweet Rolls by The Redhead Baker
BrunchWeek Fruits, Vegetables and Sides:
- Apple Fritters by The Suburban Soapbox
- Blueberry Salad with Green Onion-Poppy Seed Dressing by Love & Confections
BrunchWeek Egg Dishes:
- Caramelized onion, Bacon, and Cheddar Egg Tart by Hezzi-D’s Books and Cooks
- Breakfast Quesadillas with Bacon and Cheesy Eggs by Casa de Crews
- Chorizo Egg Breakfast Skillet by Brunch-n-Bites
- Crab Souffle by A Day in the LIfe on the Farm
- Picante Omlette Pie by Feeding Big and more
- Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole by Rants From My Crazy Kitchen
BrunchWeek Main Dishes:
- Curried Fish Tacos by Nik Snacks
- Ham and Mushroom Strata by That Skinny Chick Can Bake
- Mini Croque Monsieurs by Making Miracles
- Roman Breakfast Sandwich by Palatable Pastime
- Strawberry Chicken Salad by The Barbee Housewife
- Spiced Marinated Lamb Lollipops by Culinary Adventures with Camilla
- Gluten Free Citrus Pastries by Gluten Free Crumbley
Teh Tarik (Malaysian Pulled Tea) Recipe
Adapted from Curious Nut
Teh Tarik (Malaysian Pulled Tea)
- 3 cups water
- 4 black tea bags
- 1/4 cup sweetened condensed milk
- Granulated sugar to taste about 2 tablespoons
Pour the 3 cups water into a small pot and bring to a boil. Remove from heat, add the tea bags, cover, and allow to steep for 5-8 minutes. Remove and discard the tea bags.
Stir in condensed milk and sugar to taste.
Pour the tea between two heat-safe containers, preferably over a sink and with gloves if needed. Increase the height with each pour, repeating about 6 times until the tea is smooth and frothy.