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.
Total Time
45min
0.0
0 Ratings
Author: Mix Lab Cocktails
Servings:
1
Ingredients
•
1
fl oz
BACARDÍ® Reserva Ocho Rum
•
1
fl oz
D'USSÉ VSOP Cognac
•
1
fl oz
Sherry Wine
•
1/3
cup
Milk
•
1
Tbsp
Thai Tea Leaves
•
1
Lemon
, juiced
•
as needed
Ice
Pandan Syrup
•
1/3
cup
Pandan Leaves
•
1
cup
Granulated Sugar
•
7
oz
Water
Cooking Instructions
1.
In a blender, combine the Pandan Leaves (1/3 cup) and Water (3/4 cup). Blend until smooth.
2.
Strain the mixture, reserving the pandan water. Add more water until there is 1 cup of water total.
3.
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.
4.
In a saucepan over low heat, add Milk (1/3 cup) and Thai Tea Leaves (1 Tbsp) and warm through.
5.
In a measuring cup, measure 1 Tbsp Pandan Syrup, juice from Lemon (1), Sherry Wine (1 fl oz), BACARDÍ® Reserva Ocho Rum (1 fl oz), and D'USSÉ VSOP Cognac (1 fl oz).
6.
Add the milk tea to the measuring cup. Steep mixture for at least 10 minutes.
7.
Use a coffee filter to double strain the liquid. Allow it to cool for 30 minutes.
8.
Pour the drink into a balloon glass, then fill with Ice (as needed).
9.
Garnish with pandan and Thai tea leaves.
Author's Notes
Store extra syrup in an airtight container in the fridge for up to 2 weeks.
Nutrition Per Serving
CALORIES
1048
FAT
2.3 g
PROTEIN
4.9 g
CARBS
218.6 g
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