📝 About This Recipe
Born in the bustling open-air food stalls (dai pai dongs) of Hong Kong, Yuenyeung is a legendary beverage that achieves a perfect, velvety balance between robust coffee and silky milk tea. Named after the Mandarin ducks that represent lifelong couples, this drink offers a complex profile of earthy caffeine, floral tea notes, and a creamy, sweetened finish. It is the ultimate testament to Hong Kong's vibrant East-meets-West culinary heritage, providing a sophisticated energy boost that is as comforting as it is exhilarating.
🥗 Ingredients
The Tea Base
- 3 tablespoons Ceylon Black Tea Leaves (Loose leaf, high quality)
- 1 tablespoon Broken Orange Pekoe (BOP) Tea (For added strength and color)
- 2 cups Filtered Water (Freshly drawn)
- 1 small piece Dried Tangerine Peel (Optional, for authentic herbal depth)
The Coffee Component
- 4 tablespoons Dark Roast Coffee Beans (Fine grind, ideally a Robusta-Arabica blend)
- 1 cup Filtered Water (Heated to 200°F (93°C))
The Creamy Finish
- 1/2 cup Evaporated Milk (Full fat for the signature mouthfeel)
- 2-4 tablespoons Sweetened Condensed Milk (Adjust to desired sweetness level)
- 1 pinch Sea Salt (To brighten the flavors)
For Serving
- 2 cups Large Ice Cubes (Made from filtered water)
- 4-6 pieces Coffee Ice Cubes (Optional, to prevent dilution)
👨🍳 Instructions
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1
Begin by bringing 2 cups of filtered water to a rolling boil in a small saucepan.
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2
Add the Ceylon tea leaves, BOP tea, and the tiny piece of tangerine peel to the boiling water.
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3
Reduce heat to medium-low and simmer the tea for 6-8 minutes. The liquid should become very dark and slightly syrupy.
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4
While the tea simmers, brew your coffee. Use a French press or pour-over method to create a very strong, concentrated coffee 'shot' using the 4 tablespoons of grounds and 1 cup of hot water.
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5
Once the tea is ready, perform the 'pulling' technique: Pour the tea through a fine-mesh strainer (or a traditional cloth tea sock) into a clean pot, then pour it back into the first pot. Repeat this 4-5 times to aerate the tea and soften the tannins.
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6
Stir the pinch of sea salt into the hot tea base.
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7
In a large heat-proof pitcher, combine the concentrated tea and the strong brewed coffee. This creates the 'Yuenyeung' base.
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8
Whisk in the evaporated milk until the color transforms into a beautiful, rich tan.
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9
Add the sweetened condensed milk one tablespoon at a time, tasting as you go, until your preferred sweetness is reached.
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10
For an iced preparation, allow the mixture to cool to room temperature, then refrigerate for at least 30 minutes.
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11
Fill two tall glasses to the brim with ice cubes (or coffee ice cubes for a premium experience).
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12
Pour the chilled coffee-tea mixture over the ice. Give it a quick stir to ensure it is evenly chilled.
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13
Optional: Top with an extra splash of evaporated milk for a marbled visual effect.
💡 Chef's Tips
Use a mix of tea leaves; Ceylon provides the aroma while BOP provides the 'bite' and dark color characteristic of Hong Kong tea. Never skip the 'pulling' process—aerating the tea is the secret to achieving that smooth, non-astringent mouthfeel. If you don't have a tea sock, a fine-mesh sieve lined with cheesecloth works perfectly. Make coffee ice cubes by freezing leftover coffee; this prevents your drink from becoming watery as the ice melts. Always use evaporated milk rather than regular milk for the authentic, slightly caramelized flavor profile.
🍽️ Serving Suggestions
Pair with a warm, toasted Pineapple Bun (Bolo Bao) with a thick slab of cold salted butter. Serve alongside traditional Hong Kong-style French Toast stuffed with peanut butter. Enjoy as a mid-afternoon pick-me-up with a side of egg tarts (Dan Tat). For a savory contrast, pair with a plate of Soy Sauce Chow Mein. Serve in a vintage glass with a long spoon to capture the nostalgic cha chaan teng atmosphere.