Hong Kong coffee tea (Yuanyang) from A Common Table: 80 Recipes and Stories from My Shared Cultures (page 265) by Cynthia Chen McTernan

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Notes about this recipe

  • AndieEats on December 12, 2022

    I made this with English Breakfast tea, using half sweetened condensed milk and half evaporated milk. This had the right mouth feel, reminiscent of a cha caan teng, which had been lacking in other recipes I’ve tried. Would definitely make this again.

  • jenmacgregor18 on December 02, 2019

    I was surprised how much I liked this. It is a really good combination. I also used English Breakfast tea. And sweetened condensed milk with half & half, instead of opening evaporated milk.

  • southerncooker on March 09, 2019

    Coffee and tea - who would have guessed it'd be this good? I used English Breakfast tea (one of the choices) since that was the only one I could find. Instead of both sweetened condensed milk and evaporated milk, as well as additional sugar, I only used the sweetened milk.

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