Coconut Pandan Iced Latte
A Southeast Asian-inspired iced latte made with a homemade pandan syrup and creamy coconut milk poured over strong espresso or cold brew. The earthy, floral pandan perfectly balances the rich coffee.
Ingredients
- 4 leaves fresh or frozen pandan leaves (found at Asian grocery stores), tied in a knot
- 1/4 cup white granulated sugar
- 1/2 cup water
- 2 shots espresso or strong brewed coffee, cooled
- 1/2 cup full-fat coconut milk, shaken well
- as needed ice cubes
- pinch fine sea salt
Instructions
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1
Make the pandan syrup: combine 1/4 cup white granulated sugar, 1/2 cup water, and 4 leaves tied in a knot fresh or frozen pandan leaves (found at Asian grocery stores) in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 5 minutes. Remove from heat, let cool completely, then discard the pandan leaves. The syrup should be pale green and fragrant.
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2
Brew 2 shots espresso or strong brewed coffee and allow it to cool to room temperature, or use cold brew concentrate.
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3
Stir a pinch fine sea salt into the 1/2 cup shaken well full-fat coconut milk; this heightens the sweetness.
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4
Fill two tall glasses with ice cubes.
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5
Pour equal amounts of espresso or strong brewed coffee over the ice in each glass, then add 1 to 2 tablespoons of pandan syrup to each glass and stir briefly.
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6
Gently pour full-fat coconut milk over the back of a spoon so it floats on top for a layered effect. Serve with a straw and stir before drinking.