By Akshara
May 2, 2026
Burmese milk tea (Lahpet-yay) is the soul of Myanmar’s teahouses, distinguished by its intense strength and a specific "creamy-sweet" ratio. Unlike other tea cultures, this version traditionally uses a combination of condensed milk for sweetness and evaporated milk for silkiness. The result is a deep, reddish-black brew that is "pulled" to create a frothy head. It’s a bold, high-caffeine morning ritual that offers a much more robust body than a standard latte.
2 tbsp strong Burmese black tea leaves (or Assam CTC) 1.5 cups water 2 tbsp sweetened condensed milk 1 tbsp evaporated milk A tiny pinch of salt
Boil water in a small pot and add the tea leaves. Simmer for 3–5 minutes until the tea is very dark and concentrated.
In a cup, add the condensed milk and a tiny pinch of salt (this enhances the creamy notes).
Strain the hot tea into the cup and stir vigorously.
Top with evaporated milk. For the authentic experience, pour the tea back and forth between two vessels (the "pulling" technique) to create a light, velvety foam on top.