Malaysian Coffee with Tea
Back to Recipes & MoreIngredients
- 1¾ cup (438 ml) water
- 9 tsp (18 g) loose leaf Ceylon black tea, or Pu’erh tea (or 6 tea bags)
- ⅓ cup (67 g) Redpath Simply Raw™ Turbinado Sugar
- 1⅔ cups (417 ml) evaporated milk
- 1½ cups (375 ml) strong coffee, hot
Equipment
Saucepan
Instructions
Step 1
In a pot, combine water with the tea leaves. Over medium heat, bring to a boil, reduce heat to low and simmer; 5 minutes. The tea should be quite dark.
Step 2
Remove pot or turn off heat. Immediately stir in the Redpath Simply Raw™ Turbinado Sugar until sugar is mostly dissolved; 1 minute.
Step 3
Stir in the evaporated milk. Place the pot back onto medium heat. Bring mixture to a boil, reduce heat to low and simmer; 3 minutes.
Step 4
Strain tea mixture using a fine-mesh sieve lined with cheesecloth, or remove tea bags, if using.
Step 5
Pour in the hot coffee; mix thoroughly.
Step 6
Serve immediately.
