Pandan Iced Milk
Why this recipe works
- Clean, cooling flavour: Chilled milk softens the pandan’s floral aroma, creating a smooth drink that stays light over ice.
- Easy sweetness control: Adding the syrup gradually lets you adjust both sweetness and pandan intensity before serving.
- Short infusion: A brief gentle simmer is enough to draw fragrance from the pandan leaves without needing extracts or blending.
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Ingredient notes
- Fresh or frozen pandan: Both work well, but frozen leaves may need a slightly longer simmer to release their aroma fully.
- Milk with body: Whole milk gives the drink a fuller, smoother texture; low-fat milk makes it lighter but less creamy.
- Adjust after mixing: Taste the milk after adding the first spoonfuls of syrup, then add more gradually if you want a sweeter drink.
Timing notes
- Cool the syrup first: Let the pandan syrup cool before stirring it into the milk so the drink stays properly chilled.
- Best just assembled: Pour over ice and stir right before drinking for the freshest flavour and coldest texture.
Make-ahead tips
- Make the syrup in advance: The pandan syrup can be prepared ahead and kept chilled in a sealed container for up to 2 days.
- Mix with milk to order: Keep the syrup and milk separate until serving to preserve the clean flavour and avoid slight separation.
Equipment you'll need
Ingredients
Instructions
- Rinse the pandan leaves, then tie them into a loose knot to help release their flavour. Put them in a small saucepan with the caster sugar and water.
- Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 8 to 10 minutes until the syrup smells strongly of pandan and has reduced slightly.
- Take off the heat and leave to cool for 2 minutes, then strain the syrup into a jug, pressing the leaves lightly. Discard the leaves and chill the syrup briefly so it is cool to the touch.
- Stir 2 to 3 tbsp of the pandan syrup into the whole milk, then add the vanilla extract. Taste and add a little more syrup if you want it sweeter.
- Fill a glass with the ice cubes and pour over the pandan milk. Stir well just before drinking.
Recipe notes
Tips
- For the cleanest flavour, keep the syrup at a gentle simmer rather than a rapid boil, and stop once the pandan aroma is strong.
- If using frozen pandan leaves, rinse off any ice crystals first and simmer for an extra 1 to 2 minutes if needed.
- If serving to young children, older adults, pregnant people, or anyone immunocompromised, use pasteurised milk and ensure the syrup is freshly made and properly chilled.
Substitutions
- Replace Whole milk with Low-fat milk for a lighter drink.
- Replace Caster sugar with Granulated sugar; simmer 1 to 2 minutes longer to ensure it fully dissolves.
- Replace Vanilla extract with Madagascar vanilla paste for a slightly richer vanilla note.
Storage
- Refrigerate up to 2 days
- Store leftover pandan syrup in a sealed container in the fridge for up to 2 days. Mix with whole milk just before serving for the freshest flavour; if already mixed, stir well as it may separate slightly.
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Recipe overview
- Servings: 1 glasses
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Vietnamese
-
Allergens:
Milk
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