Yuenyeung mixes coffee with Hong Kong milk tea, three parts coffee to seven parts tea by the Leisure and Cultural Services Department's account, and is served hot or cold.

Yuenyeung originated at Hong Kong's dai pai dong and cha chaan teng. Its name means mandarin ducks, a Chinese symbol of conjugal love because the birds appear in pairs yet look very different, and the drink pairs two unlike things. Lan Fong Yuen on Gage Street claims its owner Lum Muk-ho invented both yuenyeung and silk stocking milk tea in 1952; the yuenyeung claim is unverified. A caffeine free children's version is made with Horlicks and Ovaltine.

Where to eat Yuenyeung in Hong Kong

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Make it at home

Serves 215 minEasy

Ingredients

  • 30g Ceylon black tea leaves (or 4 strong Ceylon teabags)
  • 500ml just-boiled water
  • 2 shots strong espresso (or 60ml strong filter coffee)
  • 200ml evaporated milk (Carnation is the cha chaan teng standard)
  • 4 tsp white sugar, to taste
  • Ice (for cold version)

Method

  1. Bring 500ml water to a rolling boil in a small pot. Add tea leaves and boil for 4 minutes.
  2. Pour the brewed tea through a fine sieve or a clean cotton stocking back and forth between two jugs 6 to 8 times; this is the silk-stocking pull that aerates and emulsifies the tannins.
  3. Pull the espresso shots fresh and hot, or pour fresh-brewed strong coffee.
  4. Combine 3 parts tea to 7 parts coffee in each cup (the classic Hong Kong ratio is heavier on coffee, but adjust to taste).
  5. Add 100ml warm evaporated milk per cup, stir.
  6. Stir in 2 tsp sugar per cup. Taste; cha chaan teng yuenyeung is markedly sweet.
  7. For iced: chill the coffee-tea-milk mix in a jug for 30 minutes, then pour over ice.

Editor tip. Use evaporated milk, not regular dairy milk; the higher fat and cooked-sugar note is what cha chaan teng drinks taste of.

Common allergens: Dairy.