Obsessing over this Pandan Gula Melaka Coffee. Had my first taste during a short trip to Malacca and of course, I had to give it a go! You can adjust the sweetness depending on your preference or add as much coffee as you please (always a bonus), making it your own perfect drink.
1 tbsp gula melaka syrup (see directions below to make your own from scratch)
1 cup unsweetened organic soy milk (or any other non-dairy milk)
2 pandan leaves
1-2 shot(s) espresso coffee
If making your own gula melaka syrup, add in 4 medium solid cubes of gula melaka and a splash of water in a saucepan. Boil on low heat until completely melted, then remove from heat and allow to rest. Store in a sealed glass container for later use.
In a separate saucepan, boil organic soy milk and pandan leaves on low heat for 10-15 minutes. Turn off heat, remove pandan leaves and cool.
In a tall glass, pour 1 tablespoon of gula melaka syrup. Then, fill the glass with ice cubes. Gently pour in the infused organic soy milk, followed by espresso coffee.
That’s it. Stir and enjoy immediately!