You might hear it as a Kopi Cham, or simply as sweetened Yuanyang Coffee and Tea Latte. Whichever way you call it, it is with certainty a very delicious beverage.

Well, It appears after googling about Yuanyang Coffee and Tea Latte, that it got its name from beautiful Mandarin ducks called Yuan-yang.

It represents a symbol of conjugal love in Chinese culture, as the birds appear together. her, but the male and female look noticeably very different.

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This same association of a “pair” of two different beverage blends is used to call this one as well. Aren’t those ducks adorable?

Anyhow, there are many countries that claim that this invention is theirs, and all I know that it’s originated in Hong Kong. You would love this one since it is the best of both worlds.

Anyhow, I found on the AMAZON, Lipton Quality Mellow Hong Kong Style 3 in 1 Yuan Yang as well as Instant 3 in 1 YUAN YANG Mix. I have not tried this product, but if you would like to give it a try, do let me know how was it.

The brand that I used is not available any longer due to the company closing the store. They were making their own blends so it is really hard to recreate or find anything close to it here in the USA.

YOU MIGHT ALSO LIKE:

• Matcha Green Tea Latte
• Almond Milk Matcha-Moringa Iced Latte
• Java Chai Latte

Watch my VIDEO on YOUTUBE

If you by any chance make this tasty Yuanyang Coffee and Tea Latte, please tag me on Instagram. @sandraseasycooking. Thank you so much in advance!

Yield: Serves 1

Yuanyang Coffee and Tea Latte

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Easy and tasty Asian style beverage

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Ingredients

• 1/2-1 tbsp. Yuanyang Blend
• 2 tbsp. HOT water
• 3/4 cup Milk hot
• Sweetener to taste I used Sugar-free Caramel syrup

Equipment:

• Frother
• Cup
• Small bowl
• Measuring spoons/cup

Instructions

1. In a small bowl, place 1/1 to 1 tablespoon of Yuanyang Blend -it depends how strong you like.
2. Pour 2 tablespoons of Hot water. Mix and let the blend dissolve in a couple of minutes.
3. Measure 3/4 cup of milk and warm it up to an almost boiling point.
4. Add sweetener of your choice, dissolved blend in a drinking cup, and then add milk, leaving at least 2 tablespoons in the other cup.
5. Using hand frother, froth remaining milk until the bubbles are formed, then froth Milk and Yuanyang Blend for a few seconds just to combine.
6. Add the rest of the milk and spoon frothed milk in and sprinkle a bit more of Yuanyang Blend on top for garnish if you desire. Mix and enjoy!

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You will keep making this banana pumpkin bread with chocolate chips, nuts, and seeds this fall season because it is so good.

For this delicious GF Banana Pumpkin Bread, I used Gluten-Free 1:1 Flour; however, if you are not allergic to or sensitive to gluten, you can use all-purpose flour.

The ideal quick meal is toasting a slice of bread, slathering it with butter, and having it for breakfast or brunch with coffee or tea in the morning. It makes a delightful and healthy snack for both children and adults.

It can either be made without sugar, as I did, or with regular sugar. My children love to devour this bread after exercise since it is so wonderful and packed with delicious flavors.

Also, it’s amazing after sitting in the fridge for a few hours. Although I can see how so many would rather enjoy it warm and toasty with butter and jam, or perhaps chocolate spread, I love it cold.

I would recommend this delicious sweet bread regardless of how you like it.

On a more personal note…

Well, I am not sure why I post mostly low-carb or gluten-free recipes here, but with the consumption of gluten-free baked goods, my stomach does not feel bloated and upset.

Over the past four years, I have been intermittently following a low-carb and keto diet. Therefore, when it comes to indulging in baked goods, I prefer to prepare gluten-free options for my household.

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Surprisingly, even though they may contain carbs, they don’t cause any discomfort to my stomach.

Since undergoing gallbladder removal surgery, I have diligently explored various food choices to determine what suits me best.

Anyway, during this process, I have realized that certain foods can be more harmful than beneficial, prompting me to reduce my consumption of red meat significantly, deep-fried food as well as carbs such as pasta, and various baked goods made from all-purpose flour, like pastries and bread, etc.

Nowadays, I only enjoy it sporadically, perhaps once every few months. Additionally, I make a conscious effort to steer clear of sugar, overly processed foods, all-purpose flour, and foods high in carbs.

Hey, friends, if you decide to make this easy Banana Pumpkin Fall Bread, please tag me on Instagram, Pinterest, and Facebook so I can see your tasty creations. 

Happy Baking!

The pan that I used for this recipe was “2 Medium 8″ x 4″ Nonstick Steel Bread Loaf Pans” which you can find on Amazon.

Gluten-free Flour I used: Bobs Red Mill, 1 To 1 Gluten Free Baking Flour

RECIPES YOU MIGHT LIKE:

Banana Chocolate Chip Bread

Gluten Free Corn Muffins with Scallions

Gluten-Free Banana Cocoa Muffins

Yield: 8 SERVINGS

Banana Pumpkin Bread

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This Banana Pumpkin Fall Loaf Bread is perfect for enjoying during autumn with its warm flavors of banana and pumpkin!

Prep Time 10 minutes

Bake Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup canned pumpkin puree
• 1 cup plain Greek yogurt
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons coconut oil
• 3 tablespoon softened unsalted butter
• 2 large eggs, mixed
• 1 teaspoon vanilla extract
• 2 cups gluten-free flour, Bob’s Red Mill 1:1 (or all-purpose flour)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Optional:

• 1/4 cup ground or chopped pecans, or other nuts
• 1/4 cup dark chocolate chips, plus for topping
• 1/4 cup semisweet chocolate chips, plus for topping
• 1/2 cup seeds, pumpkin seeds and sunflower salted seeds, plus of the top

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. You can use parchment paper to line up baking loaf pans. I use two smaller 8″ x 4″ Nonstick Steel Bread Loaf Pans, but you can use 9”x5” size.
2. In a large mixing bowl, combine the mashed bananas, pumpkin puree, coconut oil, softened butter, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
3. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, salt, granulated sugar, brown sugar, and ground cinnamon. NOTE* YOU CAN USE STEVIA OR SIMILAR IF YOU DO NOT USE REGULAR SUGAR.
4. Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Stir until just combined. No need to over-mix the batter.
5. If desired, fold in any optional mix-ins like chopped nuts or chocolate chips. I like adding pecans or walnuts and salted seeds as well as two types of chocolate chips in the bread and on top. Make sure to reserve about a small handful of each to add to the top.
6. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. As I said you can use parchment paper if you do not have a nonstick baking pan. NOTE* Also, you can make this one in the 9” Square Pan as well. It is just as good!
7. Bake for approximately 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
8. Once baked through and golden brown on top, remove from oven. Allow it to cool in the pan for about ten minutes, then transfer it onto a wire rack to cool completely before slicing. If you cut it too soon, it will become mushy.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 413Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 307mgCarbohydrates: 54gFiber: 5gSugar: 22gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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