Traditional Teh Tarik - Malaysian Pulled Milk Tea
Learn to make authentic teh tarik, Malaysia's iconic pulled milk tea with its signature frothy top and rich, sweet flavor. Perfect for recreating this beloved Southeast Asian beverage at home.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Teh tarik, literally meaning "pulled tea" in Malay, is one of Malaysia's most beloved beverages and a cultural icon throughout Southeast Asia. This creamy, sweet milk tea gets its name from the dramatic pulling technique used to mix and aerate the tea, creating the characteristic frothy top that has made it famous worldwide. The art of teh tarik was brought to Malaysia by Indian immigrants who adapted their traditional chai-making techniques to local tastes. The theatrical pulling process not only creates the perfect texture but also cools the tea to the ideal drinking temperature. Today, teh tarik is served at kopitiams (coffee shops) throughout Singapore and Malaysia, where skilled tea pullers can stretch the tea to impressive heights while creating the perfect blend of tea, milk, and sweetness.
- •Authentic cultural experience – Learn the traditional pulling technique that's been perfected over generations in Malaysian kopitiams
- •Perfect frothy texture – The pulling method creates a luxurious foam that's impossible to achieve with regular stirring
- •Customizable sweetness – Adjust the condensed milk to suit your taste preferences perfectly
- •Impressive presentation – The pulling technique creates a beautiful show that's sure to impress guests
- •Comfort in a cup – Rich, creamy, and warming, it's the ultimate Southeast Asian comfort drink
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 4 bags black tea bags (Ceylon or Assam preferred)
- 400 ml water
- 4-6 tbsp sweetened condensed milk (adjust to taste)
- 60 ml evaporated milk (optional, for extra creaminess)
Step-by-Step Instructions
- 1
Bring 400ml of water to a rolling boil in a medium saucepan. Remove from heat and immediately add the 4 tea bags. Let the tea steep for 5-7 minutes to create a strong, concentrated brew that won't be diluted by the milk.
~7 min
Tip: Don't over-steep beyond 7 minutes or the tea will become bitter - 2
Remove and discard the tea bags, squeezing them gently against the side of the pot to extract maximum flavor. The tea should be a deep amber color and quite strong.
~1 min
- 3
Add 2-3 tablespoons of sweetened condensed milk to each serving cup or mug. Start with less as you can always add more after tasting the final result.
~1 min
Tip: Warm the cups with hot water first to prevent temperature shock - 4
Pour about 200ml of the hot tea into a metal pitcher or large measuring cup with a spout. This will be your primary pulling vessel. Keep the remaining tea hot for the second serving.
~1 min
- 5
Hold the pitcher about 30cm above one of the prepared cups and pour the tea in a steady stream. This initial pour will begin mixing the condensed milk with the tea.
~1 min
Tip: Start with a shorter distance and gradually increase as you gain confidence - 6
Now comes the pulling technique: pour the tea mixture back into the pitcher from the cup, holding the cup high above the pitcher. This creates aeration and helps blend the ingredients thoroughly.
~2 min
Tip: Keep movements smooth and steady to avoid splashing - 7
Repeat the pulling process 5-7 times, alternating between pitcher and cup. Each pull should create more foam and better integrate the milk with the tea. The mixture will become lighter in color and develop a frothy top.
~2 min
- 8
Taste the tea and adjust sweetness by adding more condensed milk if needed. If using evaporated milk, add 30ml now and do 2-3 more pulls to incorporate.
~1 min
Tip: The tea should be sweet but still allow the tea flavor to shine through - 9
Pour the finished teh tarik into the serving cup with a final dramatic pull from a height of about 40cm. This creates the signature foam top that defines authentic teh tarik.
~1 min
- 10
Repeat the entire pulling process with the remaining tea for the second serving. Serve immediately while hot, as the foam will settle over time.
~3 min
Tip: Each cup should have about 1-2cm of foam on top
How Do I Know It's Ready?
Perfect teh tarik should have a rich brown color with a distinct layer of foam on top measuring 1-2cm thick. The foam should be stable and not disappear immediately. The taste should be sweet but balanced, with the tea flavor still prominent beneath the creamy milk.
Frequently Asked Questions
Insufficient foam usually results from not pulling enough times or not creating enough height between containers. You need at least 5-7 pulls with good height (30-40cm) to create proper aeration. Also ensure your tea is hot enough, as cooler tea doesn't foam as well.
Final Thoughts
I hope you enjoy making this Traditional Teh Tarik - Malaysian Pulled Milk Tea as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!