Teh Tarik is frothy, milky hot tea, a speciality of the South Indian stall owners in Singapore and Malaysia.
- 2–3 tsp black tea leaves of your choice
- 250ml (1 cup) boiling water
- 2 Tbsp condensed milk
- 2 slices of fresh ginger
- 1 clove
- 1 cardamom, crushed slightly
- Pour the boiling water onto the tea leaves and add the flavourings if you are using them.
- Leave to steep for 4 minutes.
- Strain and stir in the condensed milk.
- And if you would like it to be teh tarik, get another mug, and pour the tea from one mug to another and back again until you have some froth. Do it over the sink, because I’m sure some of it will spill! I’ve been doing it for years and I still spill some!
An alternative way of brewing the tea
- Add all the ingredients into a small saucepan plus and additional 50ml (1/5 cup) of water and heat over the stove on medium heat.
- Keep a close eye on it and reduce the heat to low, when it starts to bubble. Simmer for 4 minutes, strain and do the same as above, if you would like teh tarik.
- Category: Drinks
- Cuisine: Singaporean and Malaysian