Malaysian 3 Layer Tea - Teh C Peng Special

Two glasses of three layer tea and a small bottle of evaporated milk.

Malaysian 3 Layer Tea - Teh C Peng Special

The popular Malaysian Teh C Peng Special recipe is here! This stunning 3 layer tea is icy and sweet, ready to cool you down on a hot day. Made from gula melaka syrup, evaporated milk and strong black tea - yum.

Course Drink

Cuisine Malaysian

Prep Time 2

Cook Time 3

Total Time 5

Servings Glasses

Calories 217kcal

Author Wandercooks

Cost $5

Equipment

Tea strainer

Ingredients

4 black tea bags or 1 tbsp loose black tea leaves (BOH or Thai Tea Mix work well)
250 ml boiling water
50 g palm sugar gula melaka if possible, roughly chopped
50 ml water + extra 20 ml (1.69floz + 0.67floz)
2 cups ice cubes
200 ml evaporated milk 100ml per glass (6.76floz - 3.38floz per glass)

Instructions

Steep the black tea bags (or loose leaf tea in strainer) with the boiling water in a teapot or jug for 3-5 minutes.
4 black tea bags, 250 ml boiling water
While the tea steeps, place the palm sugar and 50ml (1.69floz) water into a small saucepan on low to medium heat. Stir as the palm sugar melts, using the back of a spoon to break up any lumps. The syrup should start to bubble, at this point, cook for a further minute or two before switching off the heat.
50 g palm sugar
Add the extra 20ml water to the syrup and stir through. This will thin it out and avoid it hardening.
50 ml water
Divide the palm sugar syrup into two tall glasses as your first layer, then add a cup of ice to each glass, until they're filled to the top.
50 g palm sugar, 2 cups ice cubes
Pour the evaporated milk into each glass for the second layer, until around 2/3 full.
200 ml evaporated milk
Finally, pour the final layer of black tea to the top of each glass.
Admire your three layer tea, then mix it altogether before drinking, making sure to blend all the palm sugar syrup for maximum sweetness.

Notes

Before Drinking - Mix all three layers until evenly blended for the best flavour in every sip. This also helps avoid the gula melaka syrup from hardening as it cools.
Adjust the Sweetness - Add more or less gula melaka syrup to your taste. Alternatively, you can control the sweetness by how much of the syrup you blend into the other layers.
Choosing Your Palm Sugar - Good palm sugar or gula melaka should be dark in colour and soft to cut. If it's very hard, it's usually a sign of a cheaper brand that has other sugars or additives added to the palm sugar.
Panas / Hot Tea - Skip the ice for a warming sweet milk tea instead.
Make it Vegan - Try swapping the evaporated milk for coconut milk, soy milk, oat milk or almond milk. We haven’t tested these alternatives, so can’t confirm if the layering will be the same.

Nutrition