An accidental discovery has become my new favorite beverage for these hot summer days. Two of my favorite caffeinated beverages has always been coffee and tea (black and green) and sometimes I make multiple batches of each in advance of the week. As I don't like wasting, I may add a previous batch to a new batch. But after pouring, what I thought was leftover black tea (but was actually coffee), into my newly brewed black tea, I realized my error, but decided to try it anyway.
I was amazed that I was able to distinctly taste the individual coffee and the individual black tea in each sip. After adding sweetened condensed milk, additional goat milk, which is normally my milk of choice, and ice, I was even more impressed. I also learned, after the fact, that a version of this drink is a staple Hong Kong style breakfast beverage. For those who are interested in mixing it up sometimes, this may be one of the simplest recipes to do just that.
Here's what you'll need:
1 cup brewed coffee (use a preferred brewing method, but the stronger the better)
1 cup strong steeped black tea (English breakfast works well; use at least 2 tea bags or 2 tbsp.)
1 tbsp. sweetened condense milk or a preferred sweetener
Additional preferred milk if desired
Ice
Here's what you'll do:
- Mix the coffee and tea together in a larger pitcher and give it a swirl with a spoon. More or less of each is okay; feel free to play around with the ratios.
- Pour into a glass filled with ice.
- Top with more milk and/or sweetener, as desired.
- Enjoy!
