Yuanyang is a Hong Kong cha chaan teng classic that brings milk tea and coffee together in one smooth, bittersweet drink.
Strong Ceylon tea provides structure while evaporated milk rounds the edges of freshly brewed coffee.
Strain the tea promptly after steeping so its strength does not turn harsh or overly tannic.
Serving Suggestions
Serve hot in thick glass mugs, or chill the mixture and pour it over fresh ice.
Recipe Notes
The mixed drink keeps refrigerated for two days; stir well and reheat gently or serve cold.
Hong Kong Yuanyang
Hong Kong’s café drink combining strong black tea, brewed coffee, evaporated milk, and sugar.
Equipment
- Medium saucepan
- Fine-mesh tea strainer
- Coffee maker
- Heatproof glass mugs
Ingredients
Yuanyang
- 4 cups water
- 6 tbsp Ceylon black tea leaves
- 1 cup strong brewed coffee hot
- 1 cup evaporated milk
- 1/4 cup granulated sugar or to taste
Instructions
Brew the Tea:
- Bring the water just to a boil. Add tea leaves, reduce heat, and simmer gently for 3 minutes. Remove from heat and steep for 4 minutes, then strain.
Mix the Yuanyang:
- Combine 3 cups hot strained tea with the brewed coffee. Stir in evaporated milk and sugar until dissolved.
- Taste and adjust with a little more tea, coffee, or milk. Warm gently if needed without boiling. Pour into heatproof glasses and serve immediately.
Notes
- A robust Ceylon tea stands up to the coffee; avoid steeping too long or the drink can become harsh.
- For an iced version, cool the mixture completely and pour over fresh ice.
Nutrition
Calories: 150kcalCarbohydrates: 24gProtein: 5gFat: 4gSaturated Fat: 3gCholesterol: 15mgSodium: 95mgSugar: 23g