Drinks
How to Make Authentic Singaporean Teh Tarik at Home
Experience the soul of Singapore's kopitiam culture with this silky, frothy pulled tea. This recipe uses authentic tea dust and the traditional 'pulling' method to create a thick foam and a deep, caramel-like sweetness that no standard milk tea can match.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 4
- Level
- Easy
- Per serving
- 155 kcal
Method
Bring the water to a rolling boil in a small pot. Add the Ceylon tea dust and stir. Reduce heat and let it simmer for 3 to 5 minutes until the tea is very dark, strong, and slightly astringent.
Strain the tea through a traditional cloth tea 'sock' or a very fine mesh sieve into a large stainless steel pitcher or heat-proof container.
Add the sweetened condensed milk, evaporated milk, and a tiny pinch of salt to the hot tea. Stir vigorously until the milks are fully incorporated and the color is a deep orange-tan.
Prepare for the 'pulling' (Tarik) process. Hold the pitcher with the tea in one hand and an empty large pitcher in the other. Pour the tea from a height into the empty pitcher in a long, steady stream.
Repeat this back-and-forth pouring process at least 4 to 6 times. The further you 'pull' the tea apart, the frothier it becomes and the more the temperature drops to a perfect drinking level.
Once a thick layer of bubbles has formed on top, pour the tea into glasses and serve immediately with a side of kaya toast or crackers.
Notes
Use tea dust rather than whole leaves; the high surface area of the dust is what gives the tea its characteristic 'gao' (strong) flavor and dark color.
The secret pinch of salt cuts through the heavy sweetness of the condensed milk and highlights the floral notes of the black tea.
Do not use low-fat or skim milk; the fat content in evaporated milk is essential for holding the structure of the foam bubbles.
If you don't have two pitchers, you can use two large mugs, but be careful of splashing hot liquid.
