3teaspoonblack teapreferably Ceylon, but other varieties such as Darjeeling and Assam can be used as well
2teaspoonsweetened condensed milk
1glasswarm salt wateror 1 pinch salt
Black tea base
Prepare the black tea the way you usually do. Teh tarik recipes do not specify one particular method of preparing the tea.
If using tea bags, place 2 bags into the cup of hot water, let steep for 5 minutes, then remove used tea bags and discard them.
If using loose-leaf tea, place 3 teaspoons of leaves into the cup of hot water (or into the infuser of a teapot if you have one) and let steep for 5 minutes, then drain and discard used tea leaves.
During the tea steeping time, soak a teaspoon in the salt water if you have it.
To make it easy to perform the ‘pulling’ part of the teh tarik recipe, pour the tea into a heat-proof container that is easy to lift and pour from (such as one with handles). Traditionally, however, the drink is made directly in a cup.
Remove the teaspoon from the salt solution, shake off the excess water, and use the spoon to add the 2 teaspoons of sweetened condensed milk into the black tea in the container.Some recipes use a pinch of salt instead, but that often is too harsh and saline, especially for such a small serving. If the salt water is too troublesome, however, use a pinch of salt. We strongly highlight to you to not forget to add salt as it will make the drink taste flat.
And finally, to cement this as a teh tarik recipe as opposed to that of any other milk tea drink, pour the liquid from the container into a large mug. Then pour it back into the container. Repeat this process up to 5 times, but no more. This will make the drink just the right texture: velvety and frothy, but not too bubbly. It will also keep the drink from getting cold.
Serve hot (traditionally in a transparent mug such as a beer mug) and enjoy!
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.