Hong Kong Iced Coffee-Tea

This post is sponsored by Cost Plus World Market. The recipe and all opinions expressed here are my own. Thank you for supporting the sponsors who support Thirsty for Tea!I’m thrilled to announce that I recently became a brand ambassador for one of my favorite stores, Cost Plus World Market! If you’ve been to World Market before then I’m sure you already know what an amazing place it is. A leisurely stroll through their eclectic aisles and poof! You have everything you need to create something inspired and adventurous.Whenever you find coffee mentioned at Thirsty for Tea, tea can never be too far off! Today’s World Market inspired recipe has us venturing though the busy streets of Hong Kong for the popular afternoon pick-me-up, Hong Kong Iced Coffee-Tea, otherwise known as Yin Yang or Yuan Yang Iced Coffee.Yin Yang Iced Coffee is like an Arnold Palmer of sorts. This time, instead lemonade and iced tea, coffee and tea are invited to the party. Along with a healthy dose of milk, the combination creates a smooth and balanced sip–the punch of coffee finished with tea’s gentle refinement.The best Yin Yang Coffee is made with the simplest of ingredients. First, we start with World Market’s Whole Columbian Supremo Coffee Beans, grinding them until we get a texture like that of rough sea salt. Made in an elegant Chemex Drip Coffee Maker, the resulting coffee is pure, free of sediment, and without any bitter notes. If you prefer a more potent brew, try using a French Press.As for the tea, we use Twining’s bright and peppy Ceylon Orange Pekoe to balance out that robust coffee base. Its flavor is lighter and sweeter than an Assam but bolder than a Darjeeling (and it doesn’t taste like oranges!). Like the coffee, the tea should also be brewed strong. To do this we increase the amount of tea we use, not the brewing time.

If you don’t live around Hong Kong, Yin Yang Iced Coffee isn’t the easiest refreshment to find. A stop by Cost Plus World Market and you’ll have everything you need to make your own delicious brew at home! Put some pep in your step with this East meets West favorite!Hong Kong Iced Coffee-Tea (Yin Yang Iced Coffee)

Makes 3-4 drinks.  


1/2 cup whole coffee beans (I used World Market’s Columbian Supremo Coffee)

2 1/2 cups hot water

6 black tea bags (I used Twinings’ Ceylong Orange Pekoe Tea)

2 1/4 cups hot water

1/2 cup half-and-half

12-15 sugar cubes (I used La Perruche Brown Sugar Cubes)

ice, for serving


Coffee Grinder

Chemex 8-Cup Coffeemaker

Chemex Unbleached Coffee Filters

Glass Teapot with White Porcelain Infuser

Bodega Glasses & Jute Runner, for a pretty presentation


1. Grind the Beans. In a coffee/spice grinder, grind the whole beans for several seconds until they look like course sea salt.

2. Wet the Filter. Bring 2 1/2 cups of water to a boil. Place a Chemex Filter into the Chemex. Have the 3-layered side of the filter face the spout of the Chemex. Pour 1/4 cup of the boiling water into the center of the filter. This will help to set the filter against the brewer and will also eliminate any paper taste from influencing the brew. Pour out the water that has collected at the base of the Chemex.3. Brew the Coffee. Place the coffee grounds into the wetted filter of the Chemex. Pour the boiling water over the coffee, being careful to not overflow the top chamber. Pour in the rest of the hot water as the chamber frees up. Allow the coffee to brew, then discard the leftover grounds.4. Brew the Tea. Bring another 2 1/4 cups of water to a boil. Steep 6 tea bags for 3 minutes, squeeze all the liquid from them, then discard.5. Combine the Coffee, Tea, & Sugar. Mix the tea and coffee together in a heat-proof vessel. Add the sugar cubes to the hot brew and mix for a few minutes until the cubes completely dissolve. For convenience, I like to pour and mix everything in the Chemex. Place the coffee-tea-sugar concentrate in the fridge until fully chilled.6. Add the Half-and-Half & Enjoy! Fill the glasses with ice. Pour the chilled concentrate over the ice cubes until the glasses are shy of full. Top each glass off with 2 Tbsp of the half-and-half. Alternatively, mix all of the half-and-half in with all of the chilled concentrate, then pour into ice-filled glasses. Drink up and enjoy the rest of summer!

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Bonnie Eng

I remember that post! Great idea, perfect for hot summer months. Definitely try making this with good quality coffee and tea–it makes a huge difference! I don’t drink coffee often either, but I like this World Market Columbian blend because it’s strong without being brash. Thanks, Miss Mochi!! 🙂

Cindy C.

Yummy!! Thanks for sharing. I remember my father sending me to fetch him a cup from the small restaurant close to when we once lived in Hong Kong.

Bonnie Eng

Ahh, it’s one of my favorite drinks to enjoy in HK. The perfect pick-me-up. Hope you can make this recipe sometime–thanks, Cindy! 🙂