There are people who are firmly in one camp but then there are the folks who exist in the middle of the Venn diagram who love both forms of caffeine. Prior to this point, it seemed that you had to choose coffee or tea, but what if there was another option?
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Yuanyang, or coffee milk tea, is the best of both caffeinated beverage worlds. This classic Hong Kong drink is a one-two punch of caffeine made by combining black tea and black coffee, then adding evaporated milk or sweetened condensed milk. My friend's family hails from Hong Kong and she tells me yuanyang was her and her older brother's go-to drink order at a Hong Kong-style bakery in New York City.
In her recipe for yuanyang on Saveur, writer Megan Zhang explains, "the drink is a hallmark of cha chaan teng, Hong Kong-style diners that emerged around the 1950s" during which time the British occupied the island. Food and drinks, such as Hong Kong French toast and coffee milk tea, both of which fused the nation's culture with the looming Western influence were created during this time of colonial rule and still have a big presence in today's Hong Kong food culture.
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How to Make Hong-Style Coffee Milk Tea
Brew some black tea and stir in a tablespoon or two of your choice of dairy and sweetener. Then in another cup, make an equal amount of black coffee. Add the coffee to the cup of milk tea. Serve hot or pour over ice and serve cold.
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Courtesy of Justine Lee
What I Thought About Hong Kong-Style Coffee Milk Tea
The combination of coffee and tea was well-balanced, but the earthy mellowness of the tea really canceled out the bitterness of the coffee, which I really appreciated. The spoonful of evaporated milk I used was small but mighty, lending a creamy body to the drink. Honestly, I could have added some more! While I used the ingredients available to me at home, I'm curious to try Hong Kong-style milk tea with sweetened condensed milk.
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