Pandan Coconut Milk Tea

This is one of Meg's favorites that she could drink all day every day! It's creamy and sweet with a hint of earthiness. This recipe will make almost 5 cups worth, so if you're not sharing you can just pop it in the fridge for the next day. It can be served hot or cold, but we prefer cold!

Igredients:

• 2-3 Jasmine Green Tea Bags* (you want a strong & concentrated tea base)

• A 14oz Can Coconut Milk (do half coconut milk & half coconut cream if you prefer yours thicker)

• Pandan Extract (our favorite brand is Butterfly Pandan)

• Sugar to taste** (Meg's preferred sweetness level is 1/4 Cup Sugar here)

Directions:

1. Boil 3 Cups of water and steep tea bags.

2. Pour in sugar first and stir well to help dissolve it, then add coconut milk and pandan, and whisk until combined.

3. Serve hot or over ice and enjoy!

P.S, Make it our other favorite Ube Coconut Milk Tea by using Ube Extract instead of Pandan :)

*This is a very versatile drink, so matcha tea or any black tea will work!

**We have tried many different sweetener alternatives, but none have come out well. Classic sugar is the best way to go!