Dandy Pandan Tea

Gluten-free | Sugar-free | Dairy-free | Vegan

Makes: Enough for 4-5 servings

Dandelion tea has been my quiet, unassuming saviour on many occasions, thanks to its ability to gently rid any fluid retention and bloating from the body. Dandelion tea has been known to provide relief because it acts as a diuretic and increases urine output[1]. It's also excellent after a long flight to ease the legs' swelling from sitting for long periods. 

Because of these reasons, I am a massive supporter of dandelion tea. More so, my Dandy Chai, where I add star anise, cinnamon and other aromatic spices to roasted dandelion tea leaves. 

I have taken it a step further in my Dandy Pandan recipe and added pandan leaves. 

Pandan is a popular fragrant leaf used in Asian cooking to help flavour and enhance sweet and savoury foods. It has a lovely, robust, almost vanilla quality and is incredible combined with my Dandy Chai.  

Hints, Tips & Tricks

You will need to make my Homemade Dandy Chai for this recipe. Alternatively, you can purchase dandy chai tea bags or loose leaves for your local health foods store. 

You can purchase frozen pandan leaves in your Asian supermarket. I always keep a bag of leaves in my freezer to use when I want to add a burst of excitement to my teas, custards or curries. 

This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health and a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

Ingredients

• 5 pandan leaves, knotted
• 1.5 litres of my Homemade Dandy Chai Tea OR 1.5 litres of cold water ; 2 heaped tablespoons of dandy chai mix or 6 tea bags of dandy chai or dandelion tea

Version 1  4 tbsp inulin powder

Version 2  2 tbsp inulin powder + 500 ml of milk like coconut milk, hemp milk, almond milk, oat milk or macadamia nut milk

Method 1

1. Add the pandan leaves and your pre-brewed Homemade Dandy Chai to a pot. Bring everything to a boil and then reduce to a simmer. Infuse for 30 minutes.

Method 2

1. Pour the water into a pot and add your dandy chai mix or tea bags and the pandan leaves. Bring everything to a boil and then reduce to a simmer. Infuse for 30 minutes. 

Version 1

1. Add the inulin powder, stir and then strain the tea to remove the tea bags and pandan leaves and drink either hot or cold on ice with a lemon slice.

Version 2 ( my favourite!)

1. Turn the heat down to low, add your milk of choice, and heat gently for another 10 minutes. 
2. Strain the tea to remove the tea bags or grains and pandan leaves and then stir in the inulin. 
3. Serve hot or cold on ice.