Two of the most popular drinks in the world are coffee and tea, so brilliantly, someone in Hong Kong thought to combine them. Since that first revelation, this drink has been served in countless cafés and restaurants throughout China and has slowly spread its reach across the world. Tea drinkers marvel at the extra body the coffee provides, and coffee drinkers enjoy the depth the black tea adds. Next time you need to decide between coffee and tea . . . just do both!
Yuanyang (Hong Kong Coffee)
- Coffee brewing device
- small saucepan
- Tea strainer or fine-mesh sieve
- 4 ounces water
- 1 tablespoon black tea leaves
- 2 ounces half-and-half
- 2 tablespoons sugar
- 6 ounces brewed coffee
- In a small saucepan over high heat, bring the water to a boil. Add the tea leaves, reduce the
- heat to low, and simmer for 3 minutes. Using a tea strainer, strain the tea into a mug. Discard the tea leaves.
- Stir in the half-and-half, sugar, and coffee.