To begin, bring 400 ml of water to a rolling boil in a saucepan. Add the tea bags and simmer over low heat for 3–5 minutes to extract a full-bodied flavour. Stir occasionally to avoid bitterness.

Remove the saucepan from the heat and discard the tea bags, pressing them gently against the side of the pot to release any remaining liquid. This ensures maximum tea concentration.

Pour the brewed tea into a large mixing jug. Stir in the evaporated milk and sweetened condensed milk thoroughly. Taste and adjust the sweetness by adding granulated sugar if needed.

Set up two large heatproof mugs or pitchers for the pulling process. Ensure they are wide enough to allow a clean pour, reducing the risk of splashes.

From a height of about 30 cm, pour the tea mixture from one mug to the other in a steady stream. Pull the tea 5–6 times, gradually increasing the height to create a thick, frothy foam. Move confidently to achieve a silky texture.

If the foam does not develop easily, slightly warm the tea mixture again and continue pulling. A warmer mixture forms froth more readily and enhances the aroma.

After sufficient pulling, allow the tea to settle for a minute. This helps the flavours meld while retaining the frothy crown.

To serve, pour the Teh Tarik into four glasses, allowing the foam to rise above the rim slightly for an authentic look. For a refreshing twist, serve over ice. Pair with savoury Malaysian snacks like curry puffs or roti canai to elevate the experience.