Hong Kong-style Coffee with Sweetened Tea (Yuanyanga)
Java lovers in tea-obsessed Hong Kong can find the perfect compromise in this palate-teasing beverage: It combines robust drip coffee with milk tea, a long-steeped brew of Ceylon tea, milk, and sugar. The quirky fifty-fifty blend is soft yet tannic, with a mellow jolt of caffeine. Get the recipe for Hong Kong-style Coffee with Sweetened Tea (Yuanyanga) ». Michael Kraus

Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink. This recipe first appeared in our Jan/Feb 2013 issue along with our article The World of Coffee.

Yield: serves 2-4


  • 4 small black tea bags, paper and strings removed
  • 1 (14-oz) can sweetened condensed milk
  • 2 cups strong brewed coffee


  1. Simmer tea and 1 cup water in a 2-qt. saucepan over medium heat for 3 minutes. Squeeze out and discard tea bags. Stir in milk; boil. Cook, stirring, for 3 minutes. Stir in coffee; pour into glasses.