As a proud native of Hong Kong, there’s one beverage that holds a special place in my heart and my daily routine: Hong Kong-style Coffee Milk Tea, or as we affectionately call it, “yuenyeung” (Chinese: 鴛鴦). This iconic drink is more than just a refreshment; it’s a symbol of our city’s rich culinary heritage, blending the best of East and West in every invigorating sip. Join me as I take you on a journey through the streets of Hong Kong, where the aroma of freshly brewed coffee and the creamy sweetness of milk tea intertwine to create a beverage like no other.
Growing up in Hong Kong, I’ve been surrounded by the sights, sounds, and smells of our bustling cafe, A.K.A Cha Chaan Tengs (Chinese: 茶餐廳). These traditional Hong Kong-style cafes are where the magic happens—the clinking of cups, the rhythmic tapping of metal strainers, and the aromatic steam rising from pots of brewing tea—all coming together to create the perfect cup of Coffee Milk Tea.
Preparing Hong Kong-style Coffee Milk Tea is an art form that requires skill, precision, and a deep understanding of flavor balance. It begins with the careful selection of premium black tea leaves, followed by the meticulous brewing process that extracts the tea’s robust flavors. Next comes the addition of rich, creamy evaporated milk, chosen for its velvety texture and subtle sweetness.
But what truly sets our Coffee Milk Tea apart is the addition of freshly brewed coffee—a bold and aromatic counterpart to the smoothness of the milk tea. The two are expertly combined, layer by layer, creating a mesmerizing swirl of flavors and colors that dance tantalizingly in the glass.
For many of us in Hong Kong, Coffee Milk Tea isn’t just a beverage; it’s a cherished part of our daily routine—a comforting reminder of home and community. Whether enjoyed over breakfast with crispy pineapple buns (Chinese: 菠蘿包) or savored during a quick break from the hustle and bustle of the city, Coffee Milk Tea brings people together, fostering connections and conversations that span generations.
As our city continues to evolve and embrace new culinary trends, it’s more important than ever to preserve the traditions that make Hong Kong’s food culture so unique. Coffee Milk Tea may be a simple drink, but it carries the stories, memories, and flavors of generations past—a reminder of the resilience and creativity that define our city’s spirit. Whether you’re a lifelong resident or a curious visitor, I invite you to experience the magic of YuenYeung for yourself. Close your eyes, take a sip, and let the flavors of Hong Kong envelop you in a warm embrace. After all, there’s nothing quite like the taste of home.
Ingredients:
Milktea Base
- 10 g Black tea loose leaf or 3 black tea bags ( I used DrinKo)
- 240 ml of water
- 3 tbsp evaporated milk
- 1 tbsp condensed milk (adjust to your sweet level)
Coffee Base:
- 350 ml of water
- 22 g coffee grinds (medium-fine)
Step-by-Step Guide
- Bring 1 cup (240mL) of water to boil. Add 3 tea bags to the boiling water, turn the heat to medium, and boil for 3 minutes without a lid.
2. Turn the heat off. Put the lid on and remove the pot from the stove. Wait for 3 minutes.
3. Add 22 g of coffee grinds (medium-fine) to the dripper, and add 350 ml of water that is boiled to 195 degrees F.
4. Pour 3 tablespoons of evaporated milk into the cup
5. Add 1 tablespoon condensed milk (or appropriate amount of sugar). Adjust to your sweet level.
6. Add Half a cup of coffee and half a cup of black tea to the milk and mix well.
7. If you crave an iced Coffee Milk Tea, put it in the fridge to cool down (recommended to keep the undilated flavor) or add ice if you don’t have enough time.
8. Enjoy the authentic flavor of Hong Kong with egg tart or pineapple buns
Hong Kong-Style Coffee Milk Tea (鴛鴦)
Ingredients
Milk Tea Base
- 10 g Black tea loose leaf or 3 black tea bags
- 240 ml of water
- 3 tbsp evaporated milk
- 1 tbsp condensed milk adjust to your sweet level
Coffee Base
- 350 ml of water 195- 205 degree F recommended
- 22 g coffee grinds medium-fine
Instructions
- Bring 1 cup (240mL) of water to boil. Add 3 tea bags to the boiling water, turn the heat down to medium, and boil for 3 minutes without a lid.
- Turn the heat off. Put the lid on and remove the pot from the stove. Wait for 3 minutes.
- Add 22 g of coffee grinds (medium-fine) to the dripper and add 350 ml of water that is boiled to 195 degrees F.
- Pour 3 tablespoons of evaporated milk into the cup
- Add 1 tablespoon condensed milk (or appropriate amount of sugar). Adjust to your sweet level
- Add Half a cup of coffee and half a cup of black tea to the milk and mix well.
- If you crave an iced Coffee Milk Tea, put it in the fridge to cool down (recommended to keep the undilated flavor) or add ice if you don't have enough time.
- Enjoy the authentic flavor of Hong Kong with egg tart or pineapple buns
