Hong Kong style coffee / tea. “Part coffee, part tea, and definitely a product of colonization.“

It all started in the South China Sea. My life that is. At least that’s how the story goes.  A typhoon of epic proportions, all flags raised, water flooding the hospital floor, and the wail of a newborn baby. Hi.

So, it should go without saying that the inaugural recipe would be something from my first home.  Something that you could sip at beginning of your day, slowly, as the first pinks and peaches dilute the indigo of predawn. Or, you know, that you chug as you race out the door to work, dropping off the kids, or whatever else your day has in store. If you’re like me, embracing slowness is still a work in progress more days than not. That’s why we’re here. And in fact, the city where this drink originated, has definitely yet to embrace slow living. This is something you might grab at a cha chaan tang (Hong Kong diner) on your way to the office or as you rush to catch the Star Ferry.

And don’t be silly. No, I was not chugging caffeine as a baby.  But this is a drink that I vividly remember from visits as an older child.  In hindsight, yes, it does seem a suspicious memory that my mother would allow me to drink coffee even mid childhood, and yet there it is. The taste a powerful memory.  In a lot of ways, this still tastes like home for me.  

And to think, I forgot about it for years. Years. A reality for many of us.  Forgetting pieces of home. Home becoming unknowable or an inaccurate creation of our ever fallible memory.

A travesty, I say! Part coffee, part tea, and definitely a product of colonization. And aren’t we all.

If you are untrustworthy enough in the kitchen to try a silk stocking for the milk tea (where does one get silk stockings these days?), as am I, this recipe will get you where you need to go at the pace you need to go at.

Yuenyeung: Hong Kong Coffee with tea

a version, 5-10 minutes, 2 servings

Ingredients:

• 1.5 cups prepared coffee
• 2 cups water
• 3 tablespoons black tea (loose leaf) (or 2 tea bags)
• 1/2 c. evaporated milk
• 1-2 tbsp condensed milk (to taste)

Prepare tea as one does:  Bring two cups of water to a boil. While waiting, prepare your other ingredients or lazily stare out a window. Steep leaves in just boiled water for about 5 minutes. Strain tea, if using loose leaves, or remove tea bags. Add milks to a heat proof bowl or pot and strain tea in. If using tea bags, simply remove and combine with milks. Add coffee and slowly stir. Revel in the change of colors as everything combines, the milks seeming to wisp and swirl upward to meet the rich coffee. Pour into your favorite mug and enjoy.

Note: Drinking this iced is a moment. My preferred version if we’re being honest with each other. You could experiment with your favorite cold brew. If you want to go slow with me, check out the tip below. If not, regular “ice/ is also great/ and would suffice.” – Robert Frost

Go slow: The night prior or before, prepare extra tea or coffee. Allow to cool to room temperature and then freeze into cubes. Add to your drink for an iced version of Yuenyeung.

Variations: Have you tried this another way? With a non-dairy milk? I think oat or soy might be interesting. Did you use the more traditional three parts coffee to seven parts tea method? Let me know in the comments!