Kitchen Recipe Collection
Yuenyeung (Coffee with Milk Tea)
The ultimate Hong Kong caffeine kick. A seamless, rich, and highly potent blend of three parts strong black coffee and seven parts Hong Kong-style milk tea.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 1
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 1 serving
- 1/2 cup extremely strong brewed black tea (Ceylon/Assam blend)
- 1/3 cup strong brewed black coffee (drip or espresso)
- 3 tbsp evaporated milk
- 2 tbsp sweetened condensed milk (adjust to taste)
Equipment
- Two small pots for brewing
Instructions
- 1
Brew Coffee
Brew a strong cup of black coffee. Do not use light roast; you need a dark, robust roast to stand up to the tea.
- 2
Brew Tea
Boil the black tea leaves in water for 5 minutes to create a highly concentrated, bitter tea base. Strain it.
- 3
Prepare Cup
In a serving mug, pour in the evaporated milk and sweetened condensed milk.
- 4
Mix Tea and Coffee
Pour the hot coffee and hot tea into the mug together.
- 5
Stir
Stir vigorously so the condensed milk dissolves and the coffee and tea blend into a smooth, light brown liquid.
- 6
Serve
Serve steaming hot, or pour over ice. It provides a massive caffeine boost.
Cooking Tips
- The traditional ratio is roughly 70% milk tea to 30% coffee, but you can adjust this based on whether you prefer a tea-forward or coffee-forward flavor.
- Do not skimp on the evaporated milk. It is the bridge that marries the clashing flavors of coffee and tea together smoothly.
Variations
- Child's Yuenyeung: A caffeine-free version given to children in Hong Kong made by mixing Horlicks (malted milk) and Ovaltine (chocolate malt).
Nutrition Estimate
160 calories · 4g protein · 25g carbs · 5g fat · 0g fiber per serving
