Main ingredients:
Tea bags: 3; Coffee powder: 1 tablespoon; Milk: appropriate amount.
Auxiliary materials:
Sugar: appropriate amount.
Taste: milky; Cooking method: boiling; Time: 10 minutes; Difficulty: easy.
Detailed steps for cooking Hong Kong-style Iced Yin Yang
This is a picture of the ingredients. I didn’t use 3-in-1 coffee, so if you use it, you may need to reduce the amount of milk and sugar accordingly.
Put clean water in a pot, add tea bags, boil over high heat, and then turn to very low heat to let it soak for a while. Generally, I use half a cup of water for one tea bag, about 200ml, so that the tea soup is thick enough.
Taste the tea soup when the color is this dark to see if the astringency of the black tea comes out. Don’t be afraid of it being too bitter and astringent, it will become better after adding sugar.
After the tea soup is ready, turn off the heat, and add sugar according to personal preference. Because the coffee I used is black coffee and the milk is not sweet, the sugar in the black tea needs to be sweeter than usual.
Add an appropriate amount of coffee powder to a clean cup.
Add a little hot water and stir until it is thick.
Pour the coffee into the prepared cup.
Add the tea soup.
If you want to add ice, fill the cup with half of the coffee and tea, leaving enough space for the milk. If you don’t add ice, you can fill it up to two-thirds of the cup.
Put the coffee and tea in the refrigerator to cool, and add an appropriate amount of ice cubes after it is cool.
Finally, pour in the milk and stir well.
