Lovers of milk tea will go crazy over the Thai Milk Tea Punch. This light, creamy cocktail is lighter than you’d expect, and the fresh pandan syrup is the perfect sweet touch.
Author: Mix Lab Cocktails
BACARDÍ Reserva Ocho Rum
Thai Tea Leaves
In a blender, combine the
Pandan Leaves (1/3 cup)
Water (7 oz)
. Blend until smooth.
Strain the mixture, reserving the pandan water. Add more water until there is 1 cup of water total.
In a saucepan over medium heat, add in the 1 cup pandan water and
Granulated Sugar (1 cup)
. Warm over low heat until the sugar dissolves, 1-2 minutes.
In a saucepan over low heat, add
Milk (1/3 cup)
Thai Tea Leaves (1 Tbsp)
and warm through.
In a measuring cup, measure 1 Tbsp Pandan Syrup,
Lemon Juice (0.5 fl oz)
Sherry Wine (1 fl oz)
BACARDÍ Reserva Ocho Rum (1 fl oz)
Otard VSOP (1 fl oz)
Add the milk tea to the measuring cup. Steep mixture for at least 10 minutes.
Use a coffee filter to double strain the liquid. Allow it to cool for 30 minutes.
Pour the drink into a balloon glass, then fill with
Ice (as needed)
Garnish with pandan and Thai tea leaves.
Store extra syrup in an airtight container in the fridge for up to 2 weeks.
Nutrition Per Serving
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