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Teh Peng

Much like its caffeinated counterpart, Kopi Peng, Singapore boasts a refreshing iced tea variant known as Teh Peng. And guess what? I'm employing the same ingenious technique I used for my Kopi Peng. Now, I get that the idea of tea ice cubes might seem a bit out there, but trust me on this one—it's a game-changer for avoiding watered-down iced tea.

As for that condensed milk syrup, we're using the same clever trick here. The result? An ultra-refreshing glass of iced tea that's perfect for beating the relentless heat. So, are you ready to elevate your Teh Peng game? Let's roll up our sleeves and dive into this recipe.



(Serve 1)

  • Freshly Brewed Tea, 1 Serving

  • Black Tea Leaves, 10g

  • Boiling Water, 1L

  • Condensed Milk, 2 TBSP Adjust To Preference



  • Teapot

  • Ice Cube Tray



  1. Fill ice cube tray with the freshly brewed tea.

  2. Freeze overnight to make tea ice cubes.

  3. I am using my Hario ChaCha Kyusu Maru teapot.

  4. Add black tea leaves to the teapot.

  5. Pour the boiling water over the tea leaves.

  6. Cover, steep and brew for 3 to 5 mins.

  7. You can pour the brewed tea to a pitcher, I used a sauce pot.

  8. Chill in the fridge for at least 2 hrs.

  9. Place the tea ice cubes to a serving glass.

  10. Pour over the chilled tea.

  11. In a cup, add condensed milk and just enuff hot water to dissolve the condensed milk.

  12. Stir to combine well or until the condensed milk has fully dissolved to a syrupy consistency.

  13. Pour that condensed milk mixture over the tea.

  14. Serve immediately.

  15. Cheers!



Recipe Video:

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