coffee milk tea recipe (yuenyeung)
what is coffee milk tea? it’s a mix of, you guessed it, coffee and milk tea. it originated in hong kong, so i sometimes refer to the drink by its cantonese name, yuenyeung.
how to make coffee milk tea
matcha milk tea is pretty easy to make strong, even when you combine it with other ingredients to make drinks like matcha rose lattes or earl grey matcha lattes. my previous problem with non-matcha homemade milk tea was the watery blandnessm though. i couldn’t figure out how to steep the tea strong enough in hot water, and add enough milk or cream to make it creamy without diluting the tea flavor.
however, i recently made brown sugar pearl milk tea, and jun’s usage of milk to steep the tea, instead of water with milk mixed in later, is a gamechanger. a generous helping of brown sugar doesn’t hurt either (your favorite boba shop definitely adds more than the sprinkle you might be using).
i like how the strength of espresso here, but maybe you don’t. you can brew some coffee to your preferences and use that instead. OR if you’re feeling a little frisky, you can do a dalgona version: top the milk tea with the dalgona coffee whip (here’s i am a food blog’s tips for making dalgona coffee).
what does it taste like?
sweet and creamy, definitely a treat! the floralness of the milk tea comes through, with a hint of bitterness from the coffee. a decadent afternoon pick me up (especially if you decide to add boba simmered in brown sugar syrup; you can reference jun’s post above!).
1 year ago: chai tea latte cake with kahlua buttercream | grilled artichokes with soy garlic mayo
2 years ago: kimchi soup with seaweed and fresh mochi | layered almond shortbread bars
3 years ago: food and wine festival 2017 at california adventure | caramelized mushroom croque-monsieurs
4 years ago: buttermilk oatmeal raisin scones | orange-scented almond olive oil muffins
5 years ago: chocolate cake with whipped ganache and raspberries | apricot almond amaretto pound cake
6 years ago: mini brown butter, coconut and raspberry cakes | thomas keller’s chocolate chip cookies
- 1 cup whole milk
- 1/2 T loose black tea leaves or 1 tea bag
- 2 T brown sugar or to taste
- 1 pinch kosher salt
- 1/2 cup hot water
- 1 1/2 T espresso powder
- ice to serve
Heat the milk and black tea until the milk is steaming. You can do this in the microwave in a microwaveable container, or on the stovetop in a small pot. Stir in the brown sugar and salt until dissolved.
Meanwhile, make 1 serving of espresso, either using the 1/2 cup water and 1 1/2 T espresso that I have listed, or based off of your equipment’s capacity. I use a Moka pot (something like this), but this article has some other options in case you don’t have a Moka pot.
Let both the milk tea and coffee cool to room temperature, then refrigerate until cold. Remove the tea leaves or bag, squeezing out any excess liquid back into your milk tea, and discard the tea leaves/bag. Keep refrigerated until ready to serve.
In a tall glass, add ice. Pour in the espresso, then the milk tea, and stir to combine. Serve cold.
You can substitute any nut, oat or coconut milk instead of the milk if you'd like to keep this drink dairy-free and vegan!
You can use any tea here, but I'd personally recommend a strong black tea rather than a white or green tea (unless it's hojicha), since it stands up better to the coffee. Think earl grey, assam, oolong and more!