Hong Kong milk tea and strong coffee in one cup, seven parts tea to three of coffee, sweetened with condensed milk, hot or over ice.
Untested: not yet made in this kitchen. It is here for the Yuenyeung and Hong Kong Café Coffee page.
Ingredients
- 1½ teaspoons (about 3 g) Assam tea
- 1 teaspoon (about 2 g) Ceylon tea
- ½ teaspoon (about 1 g) pu-erh tea
- 2 tablespoons medium-dark ground coffee
- 500 ml water, divided: 375 ml for the tea and 125 ml for the coffee
- 2 to 3 teaspoons sweetened condensed milk
- 2 teaspoons evaporated milk, optional
- 1 cup ice, for the iced version
Directions
Key ingredients
Evaporated Milk · Sweetened Condensed Milk
- Bring 375 ml of water to the boil, then turn it down to a simmer.
- Add the tea, cover the pot and let it brew gently for 10 minutes.
- While the tea brews, make strong coffee with the ground coffee and 125 ml of water.
- Strain the tea through a fine cloth or sieve into a jug, pressing the leaves lightly.
- For hot yuenyeung, put the condensed milk (and the evaporated milk, if using) in a cup, fill it three-quarters with tea, then add the coffee and stir.
- For iced yuenyeung, stir the condensed milk into the tea, let the tea and coffee cool, pour the milk tea over ice and then add the coffee.
Notes
Where this comes from After Victoria Yap’s “Hong Kong Yuenyeung” at Honest Food Talks (updated 2024), which uses seven parts tea to three of coffee and finds a 1:1 mix gives a stronger coffee taste “less like Hong Kong versions”. The ratio Most recipes call 3 coffee : 7 tea the official ratio and credit it to a 2003 Hong Kong government press release, but that release describes yuanyang as “half coffee and half black tea with milk”. Cafés vary; adjust to taste. Without the tea blend Any strong Hong Kong-style milk tea works; see the milk tea recipe. The photo A glass of yuenyeung at a cha chaan teng in Hong Kong; it is not this recipe’s drink.