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Is anyone here still chit-chatting about teh tarik? It's been so long, so long that i forgot both my email and password. Babybobby is my previous account. But a good ol' teh tarik never gets old, huh?

Today i'll be sharing my NEW teh tarik recipe, a perfect cup of milk tea that really satisfies me, so good that i finished it in no time. Well, tbh that isn't my typical habit when having a drink.

As you all can see in the picture, my new recipe has a rich, thick and undisturbed layer of milk foam on top. Plus, my favorite tea blends that i'm going to discuss.

Don't worry, this isn't another dalgona coffee or beaten coffee trick to get that rich foam, and neither steaming nor frothing milk. So don't bother breaking your arm or getting a milk frother. All you need is a good ol' shaker and an unexpected ingredient... believe it or not, it's BABY FORMULA powder!

I was using full cream milk powder the whole time, but stock run out left me no choice but to try baby formula and it turned out unexpectedly good. Maybe because baby formula has higher fat content so the rich foam holds much longer, and you get extra baby vitamins too! Hihi. Baby formula may not smell the same as your regular powdered milk, but when everything mixed up you will have a cup of commercial grade teh tarik to indulge in.

Ok as for the tea blends, milk tea that has a well balanced taste and deep color requires both Assam and Ceylon tea. Teh Boh, Lipton teh kaw, Ceygold, Ahmad's Ceylon, or General's tea are few examples of ceylon tea. Most mamak teh tarik uses cheaper version of ceylon like teh masjid. But ceylon tea alone is too brisk or tastes 'dried', astringent. Fortunately you can tone down with mild tea like Teh Sabah. Ceygold, Ahmad and General taste the best but sometimes they are hard to come by. So your safe bet would be either Teh Sabah+Teh Boh or, Teh Sabah+Lipton teh kaw or, Teh Boh+Lipton teh kaw. After all, they are easily available and nothing short of amazing.

Enough blabbering, here are the methods. For one person serving, you need 100ml water for mixing the milk powder and sweetened condensed milk, either full cream or palm based condensed milk works but full cream tastes best, i'm using 60g of F&N full cream sweetened condensed milk. As for the baby formula, i use Dutch Baby 0-12 months, about 3 tablespoons, scoop and level it off (just a general guide, no need to be accurate). Combine sweetened condensed milk, baby formula and water in a shaker of your choice. Shake it off until it foams well, set aside. You may wanna give it another quick shake before adding the brewed tea.

Then, choose either one and combine:

5 Teh Sabah teabags + one tablespoon Teh Boh OR,
5 Teh Sabah teabags + 2 Lipton teh kaw potbags OR,
2 tablespoons Teh Boh + 2 Lipton teh kaw potbags OR,
5 Teh Sabah + 2 teabags of Ceygold/Ahmad ceylon/General tea if you can find one.

Please remove the teabags, each choice should come up with about 15g of tea leaves. Brew in a separate glass or mug using 400ml of boiled water for 5-8 minutes. Filter the brewed tea with a tea strainer or French press then combine with your shaked milk.

For a "special edition" of milk tea, you can use 8g of Ti Guan Yin whole tea leaves. It has a nice roasted and exquisite aroma. This recipe works for Jasmine and Earl Grey tea as well, i think. Good luck trying!

Today making again. Can you spot the microfoam? It's so thick that you can make latte art on it! The dense foam is more reminiscent of cappuccino rather than the mamak style bubbly teh tarik which can easily disperse when stirred. This layer of dense microfoam lasts till the last drop! Perhaps a little sprinkle of cinnamon or chocolate powder on top?

To achieve this result there's no need dalgona trick, no need espresso machine or chasen whatsoever. Just a regular shaker, sweetened condensed milk and baby formula powder. To make it even thicker, prepare the shaked milk right after the tea is brewed, and pour on top of the brewed tea immediately. For more info kindly refer to Post #41, thanks!

Hi, all black tea comes from the same plant, the difference is the grading. I suppose both Tarik and Harimau are for commercial use because those two are usually tea dust and cheaper in terms of weight. The regular Cameron tea is bruised tea leaves for household use. Certain supermarkets have higher grade of Teh Boh Cameron tea that sold in canister, i think that is the "orange pekoe" or tea buds along with few younger leaves. It has a more delicate and refreshing taste, pretty much like the Chinese white tea buds or Japanese Mecha, i think?

In the world of milk tea there must be the one and ultimate. I find JDX chawang (gold and silver packing) goes extremely well with milk. This is rather unorthodox, tea purists may say otherwise but there is no ultimate right or wrong in milk tea making. What tastes right matters most. Using high grade Chinese tea in place of black tea isn't something new, boba shops may have done it for decades. All of us are so familiar with its aroma that permeates whenever you enter your favorite boba shops.

This JDX chawang milk tea, i may describe its taste is like roasted Ti Guan Yin with a mellow tone, very creamy and soothing, something like the boba shop's top series latte but far more better beyond those. I've tried other brands of Ti Guan Yin in hope of looking for a cheaper substitute but nothing comes close to JDX chawang. No i'm not promoting any product here, just my personal liking. And i hope i don't sound like bragging but it's good. The price for JDX chawang may exceed expectation but no harm trying it once in a blue moon, is it not?!