Teh C Peng Special
Ingredients
For sugar syrup
- 150 g palm sugar roughly chopped
- 20 g brown sugar
- 10 g white sugar
- 2 pandan leaves
- 60 ml hot water
For the rest of the tea
- 2 black tea bags
- 70 ml evaporated milk
- 4 Tbsp sugar syrup
- 260 ml hot water
- ice cubes
Instructions
For sugar syrup
- Place chopped palm sugar, white and brown sugars and water in a saucepan. Cook on medium heat for 10 minutes until palm sugar melts. Add the pandan leaves to give a wonderful aroma to the palm sugar. Stir to make sure nothing sticks to the bottom of the pan. Reduce heat to low and simmer for another 10 to 15 minutes until the syrup is thick, sticky and turned a rich caramel in colour. Store in an air tight container.
For tea
- Brew tea bags with 260ml water, allowing tea bags to steep in hot water for at least 2 minutes.
- Get a tall glass, put in the brown sugar syrup, fill the glass with ice cubes. Pour in the evaporated milk into glass, then lastly pour in the tea.
- And voila, you'll your 3-layer tea. Due to the density of each layer, they create separate layers of different colors. Don't forget to take a picture before you stir it. Enjoy!
Notes
Recipe inspired by New Straits Times