Earl grey yuanyang with a hint of rose #drinkthesummer
The end of summer is approaching. It won't be long before I have to wait approximately nine months until my favorite season returns. There are many people who think fall is the most wonderful time of the year, but I guess they don't live in The Netherlands. From October on it gets wet, cold, and windy. Oh and dark of course. But let's not think about that yet. For now, summer is still going strong over here. There's even a heat wave going on at the moment! It has been a while and everybody is very excited about it! The high temperatures mean more beach time, lots of ice cream, outside dinners with a cold glass of rose, and iced coffees!
Two weeks ago Sherrie from With Food and Love sent me and many other (over 50!) bloggers an email about a virtual cocktail/drinks party. I love these "online gatherings" and didn't have to think twice about participating. Like Sherrie writes on her blog, our work happens mainly behind a computer and a camera, but we are from from hermits and like interaction! This online event is a way to showcase that. We all post a boozy or non boozy summer drink recipe on the same day.
The idea for my drink was inspired by an Instagram post I spotted a while ago. It was a photo of an earl grey yuanyang with lavender. I never heard of it, but it intrigued me, so I did some searching.
For those of you who are just as puzzled as I was, yuanyang, a popular drink in Hong Kong, is a marriage of coffee and tea (with lots of milk added). It's east meets west, soft meets bitter, yin meets yang. The drink consists of about a third of strong coffee and complemented by milk tea. You can drink it either hot or cold. Its name refers to mandarin ducks and is a symbol of conjugal love, as the birds are often seen in pairs and the male and female look completely different. So yuanyang is basically the pairing of two unlikely drinks into one.
After reading this, I was even more keen on making a version of this crazy drink. So I did and added a hint of rose, since I discovered some rose bushes with lots of rosehips the other day and the flowers smelled so good. The result was very surprising and I loved it immediately. It's perfect for a hot day! Give it a try and let me know what you think! You can leave out the rose petals if you can't find those and if you want a stronger drink, just add more coffee to taste.
Also, don't forget to check out the amazing recipes of my fellow bloggers. Find them in the list below or search for the hashtag #drinkthesummer on Instagram!
A Little Saffron | Beach Bum’s Rum
A Thought For Food | Tarragon Tequlia Swizzle
Downshiftology | Limoncello Prosecco with Blueberries and Thyme
Heart of a Baker | Green Tea Mint Cooler
Hungry Girl por Vida | Whisky Peach Alexander
The Green Life | Spiced Plum Fig + Kombucha Cocktail
Hummingbird High | Watermelon + Mint Agua Fresca
Floating Kitchen | Peach Sun Tea + Bourbon Cocktail
Beard and Bonnet | Easy Melon Mojitos
EGD | Backyard Peach Sweet Tea
Appeasing a Food Geek | Basil + Black Pepper Gin Sour
Vegetarian Ventures | Garden Tonic Punch
Nosh and Nourish | Mango Margaritas with Chile Lime Salted Rims
Domesticate ME! | Watermelon-Basil Mezcal Margarita
The Foodie Nurse | Husk Cherry Margarita
my name is yeh | Choose Your Own Adventure Bloody Marys
Sevengrams | Cucumber Gin + Chartreuse Cocktail
Wicked Spatula | Coconut Gin + Tonic
Eat Boutique | Sbagliatos + Homemade Sweet Vermouth
Nutritionist in the Kitch | Healthy Muddled Blackberry Piña Coladas
Chocolate + Marrow | Pequito Verdecito
The Solstice Table | Jalapeno Watermelon Cooler
HonestlyYUM | Watermelon Fresh Herbs + Sotol Cocktail
Seasonal Cravings | Strawberry Lime Gin Rickey
Salted Plains | Frozen Honeydew Daiquiris
The Broken Bread | Honeydew-Ginger Apricot Mojitos
Fix Feast Flair | Ginger-Berry Splash Cocktail
Turntable Kitchen | Summer Cooler Cocktails, Two Ways
Foolproof Living | Blueberry Dark Cherry + Calvados Cocktail
Dessert for Two | Salty Melon Slush
The Wood and Spoon | Honey Basil Margaritas
Milly's Kitchen | Golden Watermelon Cocktail with Ginger, Basil + Tequila
Heartbeet Kitchen | Salty Watermelon Shrub Elixir
TENDING the TABLE | Raspberry + Fig Hibiscus Cooler
Snixy Kitchen | Lavender Earl Gray Blackberry Ice Cream Floats
The Bojon Gourmet | Vanilla Rooibos Peach Ice Cream Floats
Gratitude and Greens | Hong Kong Style Crushed Watermelon Ice
My Heart Beets | Spiced Pistachio Shake
rooting the sun | Strawberry Fennel Soda
The Modern Proper | Vanilla Plum Shrub
Feed Me Phoebe | Watermelon-Cucumber Kombucha Coolers
Gourmande in the Kitchen | Stone Fruit Thyme Shrub Soda
dolly and oatmeal | Cold-Brewed Shiso + Hibiscus Tea Iced Latte
happy hearted kitchen | Heirloom Tomato Gazpacho with Fennel Orange + Cardamom
I am a Food Blog | Cherry Vanilla Sodas
Tasty Yummies | Fig Vanilla Bean Almond Milk
Kale & Caramel | Emerald Beaut Green Spritzer
Earthy Feast | Watermelon Hibiscus Agua Fresca
Now, Forager | Sparkling Plumcot + Purple Basil Shrubs
The Pig & Quill | Brown Sugar Blueberry Pie Shakes
Well and Full | Peach Bubble Tea
Sweetish Co | The Best Frozen Hot Chocolate
holly & flora | Spiced Pineapple Shrub Sparklers with Black Tea + Coconut
Pure Ella | Fresh Mint Tea
Earl grey yuanyang with a hint of rose
1 1/2 cup (or 375 ml) organic evaporated milk
1 cup water
3 tbsp loose leaf earl grey tea
1 tbsp dried rose petals
1 cup strong brewed espresso
How to make it:
1. Add water and tea to a sauce pan. Bring to a boil, remove from heat and let steep for three minutes.
2. Add the milk and once again slowly bring to a boil (optional: add vanilla sugar to taste). Turn of the heat. Let steep for 2 more minutes.
3. Strain the milk and set aside. Brew the coffee. Combine both drinks and stir. Serve over ice. Add some rose petals and dried corn flowers for decoration if you like.