Hong Kong-style Coffee with Sweetened Milk Tea (Yuanyang)

Published Dec 17, 2012 5:54 PM

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.

Hong Kong-style Coffee with Sweetened Milk Tea (Yuanyang) Hong Kong-style Coffee with Sweetened Milk Tea (Yuanyang)
Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink
Yield: serves 2-4

Ingredients

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

Instructions

  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.

MORE TO READ

Want more Saveur?

Get the world's best recipes and kitchen tips in your inbox.

LET'S GO