Teh Tarik

4.77 stars

'Teh tarik' literally translates to 'pulled tea' which is a popular drink widely sold at 'Mamak' restaurants in Malaysia. It is a Malaysian Ceylon milk tea specialty.

Preparation 5 mins
Cooking 5 mins


Malaysian Pulled Tea, Ceylon Milk Tea with Condensed Milk, Malaysian Hot Milk Tea

Malaysian, Singaporean, Bruneian

Nutrition per Serving

41 kcal
7 g
1 g
1 g

Date: 17 Nov 2019 (Sun)
Teh Tarik & Sweet Potato Donuts went to HRC Kitchen
Date: 16 Oct 2019 (Wed)
14th Drink: Teh Tarik (Malaysian Pulled Tea) [68] [Score: 10.0]
Author: Nyonya Cooking [Grace Teo]
Cuisines: Malaysian, Singaporean, Bruneian
Dish Type: Drink

A spark of genius! How did I live all this while without knowing to prepare and drinking Teh Tarik every day?! MasterChef, Grace Teo reveals it all – the art of making Teh Tarik, the authentic signature drink of Malaysia every Malaysian should know how to make and drink! Thank you MasterChef Grace.

Statistics [16 Oct 2019 (Wed)]:
Started cooking: 6 Jul 2019 (Sat).
Targeted number of dishes (including drinks) to be completed within 2 years: 500.
Total number of prepared dishes since 6 Jul 2019 (Sat): 68.
Percentage of dishes completed out of targeted 500 dishes: 13.6%.
Number of days after first cooking: 103.
Number of days left to complete 500 dishes: 627.
Dish/day performance (idle would be 100% or more): 96.4%.
Teh Tarik, I love it for afternoon tea.  Able to make it at home and having it away from Malaysia, this recipe cheers me up the rest of the day.  Thanks!!

The preparation of this delicious 'teh tarik' is fun as it is made by transferring it from one mug into another lifting it as high as possible. The art of preparation of this delightful tea has became so popular that in recent years, a number of competitions were held to find the best participant who could prepare it in the most exciting way.

'Pulling' the tea as high as possible is not the only criteria as creativity and the taste are also taken into consideration.

The art of 'pulling' the tea is definitely fun but some swore that it actually makes the tea tastes better as it creates a layer of frothiness at the top making it lips-smacking good. That is what 'teh tarik' is all about. You can generally find it at 'Mamak' eateries and is best if enjoyed with the famous 'Roti Canai' flat bread and Dhal Curry.

However, it is important to select the right type of tea leaves to ensure a perfect cup of 'teh tarik'. I had tried experimenting with many types of tea of the European brands but they are nowhere near the classic taste of the 'teh tarik' which I grew up with.

The best choice is to use the 'Boh Teh Tarik' tea leaves. If you are unable to get hold of them, try Boh or Lipton tea leaves which are sold in sachets or as loose tea leaves. That would do just as well.

Ensure that the tea leaves are steeped long enough so that you would be able to savour the tantalizing taste of the tea infused with the sweetness of the condensed milk coupled with its rich aroma as you take each sip.


3 tsp
ceylon tea
2 tsp
condensed milk (sweetened)
250 ml

Steps to Prepare

Teh Tarik Step 1

Step 1 of 2

    • 3 tsp ceylon tea
    • 2 tsp condensed milk (sweetened)
    • 250 ml water
    • salt

Steep Ceylon tea in hot water for 3 minutes. Pour tea into a large mug. Add condensed milk using a spoon which is placed in salt water. This is to add some saltiness to the tea.

Teh Tarik Step 2

Step 2 of 2

'Pull' the tea by transferring it from one large mug to another. Try not to exceed 5 times or the tea might turn cold. To make the tea frothier, cautiously ‘pull’ the tea several times as high as possible. Increase the ingredients according to the number of servings. Tea leaves can be steeped for up to 3 times.

Published: June 25, 2016

1 Discussions

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10 days ago

Shane Criss

I wanted to try this after learning about the drink in Coffee Talk. I'm planning on making it tomorrow and having my tea-loving friend give it a shot.