Thai Milk Tea Punch
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.
Ingredients
Cooking Instructions
step 1
In a blender, combine the Pandan Leaves (1/3 cup) and Water (7 oz). Blend until smooth.
step 2
Strain the mixture, reserving the pandan water. Add more water until there is 1 cup of water total.
step 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.
step 4
In a saucepan over low heat, add Milk (1/3 cup) and Thai Tea Leaves (1 Tbsp) and warm through.
step 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).
step 6
Add the milk tea to the measuring cup. Steep mixture for at least 10 minutes.
step 7
Use a coffee filter to double strain the liquid. Allow it to cool for 30 minutes.
step 8
Pour the drink into a balloon glass, then fill with Ice (as needed).
step 9
Garnish with pandan and Thai tea leaves.