Yuanyang

Yuanyang

Hong Kong

A 50/50 mix of strong Hong Kong-style milk tea and coffee, named after mandarin ducks (yuanyang) which symbolize pairs in Chinese culture — because two great drinks are better together. Served hot or iced at cha chaan tengs (Hong Kong diners) across the city. The tea and coffee are brewed separately at maximum strength, then combined.

Brew Time5–7 minutes
TemperatureServed hot or iced
RatioEqual parts strong coffee and Hong Kong milk tea + condensed milk
GrindFine-medium (for strong drip or moka pot coffee)

How to make it

  1. 1

    Brew very strong coffee — a moka pot or strong drip works well. Set aside.

  2. 2

    Brew strong black tea (Ceylon or a robust breakfast blend), using double the normal amount of leaves. Steep 4–5 minutes.

  3. 3

    Add sweetened condensed milk and/or evaporated milk to the tea — it should be rich and creamy.

  4. 4

    Combine equal parts coffee and milk tea in a cup.

  5. 5

    Stir well and serve hot, or pour over ice for the cold version.