pandan latte

pandan latte

this pandan latte is a delicious and elevated take on your basic latte!
pandan extract is derived from a tropical plant (abundant throughout southeast asia). in the united states, we generally see it in the form of leaves (sometimes fresh, but most often frozen). pandan extract is generally described as a mild form of vanilla extract and complements well with coconut.
if you are wanting something different, try this recipe out! 🙂
Prep Time 20 mins
Other Time 8 hrs
Servings 1 drink

Ingredients
  

pandan extract (opt for ¼ tsp artificial pandan extract if you choose not to make it)

  • 25 g pandan leaves
  • ½ cup water

pandan syrup

  • 25 g pandan leaves
  • ½ cup water
  • ½ cup sugar

latte

  • 2 – 3 tsp pandan syrup
  • 1 tbsp pandan extract
  • ¼ cup coconut milk
  • ½ cup milk
  • 1 shot espresso
  • 1 cup ice

Instructions
 

make pandan extract (the night before)

  • cut pandan leaves into 1 inch strips.
  • in a food processor, pulse pandan leaves with water for 1 min.
  • using a sieve, filter the pandan juice into a mason jar.
  • cap the mason jar, and let the pandan juice sit overnight in the refrigerator (or at least 8 hours).

prepare pandan extract

  • the next morning, you will notice the juice at the top (light green liquid) and extract at the bottom (dark green liquid). gently pour the juice at the top as you will use the extract in this recipe.

make pandan syrup

  • cut pandan leaves into 1 inch strips.
  • in a food processor, pulse pandan leaves with water for 1 min.
  • using a sieve, filter the pandan juice into a saucepan.
  • add sugar into the saucepan.
  • mix for 1 – 2 mins on medium-high heat (or until sugar particles have dissolved).

prepare drink

  • mix 2 – 3 tsp of pandan syrup, coconut milk, milk, & 1 tbsp of pandan extract in a cup.
  • add ice.
  • add espresso. enjoy! 🙂

footnotes

special equipment

  • food processor: this one is my favorite and cordless. i love how portable it is, and kitchenaid products have such great durability and longevity.
  • sieve: this is used to remove the pandan leaves.
  • saucepan: this is my favorite saucepan. i have had mine for years; it’s durable & versatile.
  • whisk: this one is perfect for small-batch recipes and used to mix the pandan juice and sugar when making the pandan syrup.

tips

  • where can i get pandan leaves? if you are in the bay area in california, i have found them at these grocery stores: lion supermarket (all locations), marina supermarket, and richmond new may wah supermarket. they can be hard to find, but they are generally in the frozen section (close to the banana leaves).
  • i don’t want to make pandan extract. can i just buy it? if you don’t want to make, you can find artificial pandan extract at the asian grocery stores. if you are in the bay area in california, i have found them at these grocery stores: lion supermarket (all locations), marina supermarket, and richmond new may wah supermarket. if not, you can get it on amazon. note that this is not as aromatic as real pandan extract, and you will only need 1/4 tsp of it.
  • can you sub pandan syrup? yes, you can. i have used simple syrup when i don’t have pandan syrup on hand.
  • what is your favorite coconut milk brand? aroy-d and chaokoh are my favorite brands. both can be found at any asian grocery store. specifically for chaokoh, i have seen at my costco in the bay area in california.

did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.

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