There has been a lot of winding around here. So much winding had me wound up for a brisk cuppa. Only my craving was for a sweet something we had in Southeast Asia….in Malaysia….one of those things, that when described, you go “eeeeuwwww, how could anyone drink that?” and then you ask for seconds. Such is my hankering for Teh Tarik…the urge does not come often, but when it does stand back, really stand back, because my technique is not the best and you may be splashed with hot super-sweet milky tea.
Teh Tarik
- Brew yourself a cup of tea, I recall Boh being the popular brand while on Borneo, but I’ve since discovered that Cocoanut Tree Brand Tea (with the misspelling) is considered by some to have the most authentic flavor…no telling where to get that in these parts, so I use PG Tips which brew fast and strong.
- Next add lots of sweetened condensed milk….LOTS of it. TONS of it, so much you’ll need a tall glass so you can fit it all in. I use Santini Organic.
- Now for the fun – you need to pull the tea. Teh Tarik means Pulled Tea, so you pull it by pouring it from glass to glass, to mix it all up really well, so the sweetened condensed milk does not sink to the bottom. You pour it from as high as you dare, in a long thin stream. Back and forth to get a good froth on the top.
They have competitions for this. I would not win, I am messy messy messy. My lack of technique is a good reason for starting an apron collection again.
Best of all is drinking it…especially on a nippy fall day.
No More Microwaves has a recipe for 4, I’d drink half….
Well, hard work must have its compensations! I’m rather fond of masala chai – the sort you get in Indian restaurants. It’s also sickly-sweet, but every so often, nothing else will do. 🙂
MMMMmmmm that sounds good too, have you ever tried to make it at home?
Oh, yes – brew loose leaf assam tea in a cooking pot & remove leaves when done. Add garam masala spice, evaporated milk & sugar and heat a bit longer til the drink bubbles up a bit. Then, cool & drink. You’re supposed to strain off the spices, too, but I never bother.
I’m going to have to try teh tarik, though I can’t guarantee I’ll do the pouring trick – I have very little faith in my ability to pull that off without incident!
My favourite drink ( or meal ) these days is a thickie. Its Hugh Fearnley-Whittingstall’s version of a smoothie, with oats and yoghurt and banana and milk all whizzed up together. Chewy and filling. I like to add a little cocoa and cinnamon and agave syrup. But then I’m wierd!
That’s what I used to make Sophie for breakfast, everyday, sometimes with blueberries, or whatever fruit was around. We add maple syrup. Gotta get you some.
Ooh thanks for sharing this. My sweetie loves sweetened condensed milk in her coffee, and that video has me inspired to take it to a whole new level. Maybe I should practice in the shower first…
Not a bad idea, practicing in the shower. I just made a chai version a’la Ria above, and I was kinda spashy. All over Southeast Asia, they make a similar concoction with coffee, didn’t see the elaborate pouring though.
condensed milk sounds good! with Russian blini and hot tea! I’m having too many sweet hot drinks lately, maybe because of an unusual early cooler weather in Hong Kong.
Ooooh Irina, Russian blini…mmmmmm….
Intuitively I understood the answer to the question, “What do I do with this can of sweetened condensed milk my husband bought instead of the evaporated milk I asked for?” was “Visit Mary Jane.” I hope that the Upton Tea Halmari Estate Assam is good for this, because I ain’t got no Tips. Thanks, MJ!!!
MMMm your Halmari Estate Assam should be extra good! You can also delve into the dangerous with your can of sweetened condensed milk and make yourself some “cooked can” or dulche de leche
http://notwithoutsalt.com/2009/09/12/dulce-de-leche/