A Malaysian delight, sweet Teh Tarik tea that can be found in the busy streets of the bustling night markets.


4 cups (946ml) water

4 teaspoons (8g) loose black tea

¾ cup (150 g) sugar


Cream or condensed milk  (to fill)

 Bring water to a boil in a small pot. Add tea and sugar to another pot. When water is boiling, pour it over the tea and sugar. Gently simmer the tea for 3 minutes and then remove from heat. Steep the tea, off the heat, for an additional 30 minutes. At the end of the 30 minutes, filter the tea concentrate into another container and allow to cool. This concentrate lasts days in the refrigerator.

 To make the iced version, fill highball glasses with ice. Then fill each glass three-quarters full with the cooled concentrate and fill the remainder of each glass with cream or condensed milk. 

Once you will with cream or condensed milk, be sure to pour slowly to create two distinct layers: the tea layer and the cream layer.

 If you want to serve your Teh Tarik warm then do not cool the tea concentrate. Simply add the tea concentrate and cream together and begin to pull the tea pouring the tea 2 to 3 feet from one saucepan into another. This aerates the tea and gives it a mouthfeel. Pour the tea and enjoy.