Yuanyang (Hong Kong Coffee-Tea)
Origin: Hong Kong | Prep: 5 minutes | Brew: 5 minutes
About This Brew
Yuanyang (鴛鴦) is Hong Kong's ingenious fusion of two beverages: roughly three parts milk tea to two parts coffee, sweetened with condensed milk. It is named after the mandarin duck, a symbol of inseparable pairs in Chinese culture, because it unites two drinks that seem like opposites into one harmonious whole.
Born in the cha chaan teng (Hong Kong-style cafés) and dai pai dong street stalls, yuanyang delivers the malty depth of strong Ceylon-style milk tea alongside the roasted bite of coffee, with condensed milk binding them into something smooth and moreish. The double dose of caffeine made it a favourite of labourers, and today it is an icon of Hong Kong's east-meets-west café culture, served hot or iced.
Ingredients
- 120ml strong brewed black tea (Ceylon or English Breakfast)
- 80ml strong brewed coffee
- 2-3 tbsp sweetened condensed milk (or evaporated milk + sugar)
- Ice (for iced version)
Equipment Needed
- Teapot or cloth sock
- Coffee maker
- Cup or glass
Instructions
- Brew strong black tea and strong coffee separately.
- Combine roughly 3 parts tea to 2 parts coffee in a cup.
- Stir in condensed milk to taste.
- Serve hot, or pour over ice for an iced yuanyang.
- Adjust the tea-to-coffee ratio to your preference.
Tags: East Asia · Hot · Easy
