← Nouns Cooking · Malaysian & Singaporean

Ingredients

• 4 tsp strong black tea leaves (or 4 tea bags)
• 500 ml boiling water
• 4 tbsp sweetened condensed milk
• 2 tbsp evaporated milk (optional)
• 1 pinch Salt (optional)

Method

1. Pour the boiling water over the tea in a jug and let it brew for 5 min. It should be very strong and dark, almost bitter, to stand up to the milk.
2. Strain the tea into a second jug and stir in the condensed milk, evaporated milk and salt (if using) until dissolved.
3. Now pull: hold one jug low and the other high, and pour the tea from the high jug into the low one, raising your hand as you pour. Swap and repeat 6–8 times until a thick froth forms on top. Practise over the sink.
4. Pour into cups or heatproof glasses with a big cap of foam and drink while hot.

Tips

• For teh ais, pull the tea a few times to cool it, then pour it over a glass full of ice.
• Malaysian Cameron Highlands tea or a strong Ceylon gives the right colour and body; ordinary English breakfast tea works too.

Sources

Written in our own words after cross-checking these recipes:

Nyonya Cooking Singaporean Malaysian Recipes