What Is Yuanyang? Hong Kong's Coffee Mixed With Milk Tea
Yuanyang (also spelled yuenyeung) is a Hong Kong café drink that mixes coffee with Hong Kong-style milk tea — strong black tea with evaporated or condensed milk. A common mix is about 3 parts coffee to 7 parts milk tea. It tastes smooth and creamy, with tea's tannic depth and coffee's roasted flavor. It's served hot or iced.
What it is
Two drinks in one cup: Hong Kong-style milk tea — very strong black tea, strained repeatedly through a cloth filter and mixed with evaporated milk — blended with coffee. It's a classic of Hong Kong's cha chaan teng (tea restaurants), served alongside breakfast sets and toast.
The name refers to mandarin ducks, which in Chinese culture symbolise a devoted pair — a nod to the "unlikely couple" of coffee and tea.
What it tastes like
Creamy and smooth, with the brisk, slightly astringent body of strong black tea and a roasty coffee finish. Neither ingredient dominates when the ratio is right. Sweetness is adjusted with sugar or condensed milk.
The ratio
| Coffee : milk tea | Result |
|---|---|
| 3 : 7 | Classic — tea-forward, coffee in the background |
| 1 : 1 | Balanced, more coffee taste |
| 7 : 3 | Coffee-forward |
How to make yuanyang at home
1. Hong Kong-style milk tea
| Ingredient | For 2 drinks |
|---|---|
| Strong black tea leaves (a blend with Ceylon is typical) | 2 tbsp (or 4 strong tea bags) |
| Water | 300 ml |
| Evaporated milk | 80–100 ml |
| Sugar or condensed milk | To taste |
- Simmer the tea in water for 5–8 minutes to make it very strong.
- Strain through a fine sieve or cloth. For a smoother texture, pour it back and forth through the strainer a few times — this "pulling" is how Hong Kong cafés make it silky.
- Stir in evaporated milk (and sugar if using).
2. Coffee
Brew strong coffee — about 1:12. A moka pot, AeroPress or French press all work; see the coffee ratio calculator.
3. Mix
Combine roughly 3 parts coffee to 7 parts milk tea. Serve hot, or pour over ice for iced yuanyang (make both parts extra strong so the ice doesn't dilute it — see iced coffee without the water).
Tips
- Evaporated milk is key to the authentic creamy, slightly cooked-milk flavor. Regular milk tastes thinner.
- Strong tea matters — weak tea disappears behind the coffee.
- Caffeine adds up: you're drinking tea and coffee. Check with the caffeine calculator.
Similar drinks
- Café au lait — brewed coffee with hot milk
- Vietnamese iced coffee — coffee with condensed milk
- Latte vs cappuccino vs flat white
Frequently asked questions
What does yuanyang taste like?
Like a creamy milk tea with a roasted coffee finish.
What is the ratio of coffee to tea in yuanyang?
Commonly about 3 parts coffee to 7 parts milk tea, but cafés vary.
Why is it called yuanyang?
It's named after mandarin ducks, a symbol of a well-matched pair.
Love coffee drinks? Get one new recipe a week
Subscribe and get our free printable Brew Cheat Sheet — every ratio, grind and temperature on one page. Then one practical brewing tip a week. No spam, unsubscribe anytime.
We write step-by-step guides for everyday home brewers: moka pots, French presses, AeroPress, pour over and cold brew. Every guide is checked against manufacturer instructions and widely accepted brewing guidance, and updated when we learn something better. How we write our guides.
