Hong Kong Yuenyeung, Coffee and Milk Tea Blend

What you need

• 10 g (2 tbsp) black tea leaves, strong Ceylon-style; or 4 tea bags
• 3 tsp instant coffee
• 100 ml (scant 1/2 cup) evaporated milk
• 3 tbsp sugar, or to taste
• ice, optional, for the cold version

Method

Restated from the original video

1. 1

   Bring 500 ml of water to a boil in a small pot, add the tea leaves and simmer over low heat for 5 min, until the tea is dark and strong.

2. 2

   Strain the tea into a heatproof pitcher and discard the leaves.

3. 3

   Stir the sugar into the hot tea until it dissolves.

4. 4

   Dissolve the instant coffee in 200 ml of just-boiled water.

5. 5

   Pour the coffee into the tea, then stir in the evaporated milk.

6. 6

   Taste and add more sugar if wanted.

7. 7

   Serve hot in cups, or let it cool and pour over ice.

Imported from dailycookingquest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.