To me, nothing is better before class than grabbing my favorite pineapple bun warm and toasty from the Chinese bakery next to my college and swiping a yuen yeung milk tea from the boba cafe next door. Fortunately for my waistline, I don't indulge in that combination as often as I'd like, but it is one that I suggest everyone try at least once.
I've made milk tea for this blog before, but traditionally yuen yeung is made with Hong Kong style milk tea, which is made with evaporated milk and sugar. This obviously will make the milk tea even creamier, so for this recipe I made it with condensed milk. There is some contention on using condensed milk versus evaporated milk and sugar, but I happen to have condensed milk in my cupboard so that's what I always use and I'm not too ruffled if I am not completely authentic.
Now if you find the yuen yeung too sweet, you can use the evaporated milk instead or tweak with the ratio of coffee to milk tea. I like mine roughly one part coffee to two part milk tea, but even one-to-one ratios are out there.
If you want to be lazy and have a keurig or some sort of instant coffee machine (or heck even Folgers I won't tell), you can get powdered milk tea at any Asian market. Just brew up a cup of coffee, pour in extra hot water, and then the milk tea powder: instant yuen yeung!
2 cups water
2-3 tsp black tea
1 14 oz can sweetened condensed milk (or evaporated milk and then sugar to taste)
1/2-1 cup black coffee
Place tea in several tea bags, making sure to allow for expansion of the leaves. Conversely, you can just strain the mixture afterwards. Bring the water to a simmer, then place the tea leaves and simmer for 3 minutes. Turn off heat and pour in the milk. Return to the stove and simmer another 3 minutes. Remove the tea leaves, strain and pour in coffee. Stir and serve, or chill until cold and serve over ice.