Yuenyeung Coffee Tea (Hong Kong Coffee-Tea)
A silky Hong Kong café classic that blends strong black tea and coffee with evaporated milk. Bold, smooth and lightly sweet, it is delicious served hot and takes about 20 minutes.
- Prep
- 5 min
- Cook
- 10 min
- Wait
- 5 min
- Total
- 20 min
- Makes
- 2 mugs (about 10 fl oz / 300 ml each)
Steps
Before you start
- Use a robust black tea such as Ceylon, or a Hong Kong-style blend of dust-grade tea. Delicate teas get lost behind the coffee.
- Brew the coffee strong, about double normal strength, so it holds its own against the milk. Instant coffee works well too.
- Warm your mugs with hot tap water while the tea steeps so the drink stays hot.
- Have a fine-mesh strainer ready for the tea leaves.
Warm the mugs
- Fill two 10 fl oz (300 ml) mugs with hot tap water and set them aside to warm while you make the drink.
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Ready when: Mugs feel warm to the touch.
Tip: Empty the mugs just before pouring.
Boil the water
- Pour 1½ cups (360 ml) cold water into a small saucepan and bring to a full rolling boil over high heat, about 3 minutes.
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Ready when: Large bubbles break the surface constantly.
Simmer the tea
- Add the 3 tablespoons (9 g) tea leaves, reduce the heat and simmer gently for 5 minutes.
- The liquid will turn deep reddish-brown and reduce slightly to about 1 cup (240 ml).
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Ready when: Tea is dark reddish-brown and smells robust, with about 1 cup (240 ml) liquid left.
Tip: Keep it at a gentle simmer; a hard boil makes the tea bitter.
Make the coffee
- While the tea simmers, stir the instant coffee into ¾ cup (180 ml) freshly boiled water in a heatproof cup until fully dissolved.
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Ready when: No granules remain and the coffee is dark and opaque.
Tip: If using brewed coffee, make it double strength.
Strain the tea
- Pour the tea through a fine-mesh strainer into a heatproof measuring cup or back into a clean pot, pressing the leaves lightly.
- Discard the leaves.
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Ready when: Tea is clear of leaf bits.
Combine and sweeten
- Combine the hot strained tea and coffee.
- Stir in the sugar, if using, until dissolved.
- Taste: it should be strong and slightly bitter before the milk goes in.
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Ready when: Sugar fully dissolved.
Tip: Add sugar gradually; the evaporated milk adds its own sweetness.
Add milk and serve
- Empty the warming water from the mugs.
- Divide the evaporated milk (about 2½ tablespoons / 40 ml each) between the mugs, then pour in the coffee-tea mixture, about ¾ cup (180 ml) each.
- Stir and serve immediately.
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Ready when: Drink is a creamy, light caramel-brown color.
Tip: Adjust milk to taste: add 1 more tablespoon for a milder, creamier cup.
Good to know
Tips
- Simmering the tea, rather than steeping it, gives the strong, rounded flavor that stands up to coffee.
- A traditional ratio is roughly 3 parts tea to 7 parts coffee in some cafés. Try shifting the balance until it suits you.
- Add the milk to the mug first, then pour in the hot drink, which mixes it evenly without stirring too much.
- For iced yuenyeung, make it a little stronger and sweeter, cool it completely, then serve over plenty of ice.
Make ahead
Brew the tea and coffee up to 2 days ahead and refrigerate them separately. Reheat until steaming, then add the milk just before serving.
Storage & reheating
Best served fresh. Leftover mixed drink with milk keeps in a covered container in the fridge for up to 2 days; reheat gently on the stove or in the microwave until steaming. Do not freeze with milk. For iced yuenyeung, chill it and pour over ice. Do not leave at room temperature for more than 2 hours.
Substitutions
- instant coffee granules → 1 cup (240 ml) double-strength brewed coffee or espresso. Use it in place of the instant coffee and the extra ¾ cup water. The flavor will be a little brighter.
- evaporated milk → Whole milk plus 1 tablespoon sweetened condensed milk. Use ⅓ cup (80 ml) whole milk. It is less rich, so reduce or skip the sugar.
- loose black tea leaves (Ceylon or Hong Kong-style blend) → 4 black tea bags (such as Ceylon or English Breakfast). Simmer the bags for the same time, then squeeze lightly and remove.
- granulated sugar → Sweetened condensed milk, 1 to 2 tablespoons. Use in place of the sugar for a richer, sweeter cup.