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Pandan Syrup

  • Pandan Leaf (Screwpine Leaf), knotted 6.0 pc
  • Sugar 4.0 cup
  • Water 2.0 cup


  • Sir Thomas Lipton Earl Grey Envelope Teabags 2g 3.0 pc
  • Cinnamon Stick 1.0 pc
  • Star Anise (small) 1.0 pc
  • Green Cardamom Pod, slightly opened 3.0 pc
  • Cloves 2.0 pc
  • Vanilla Ice Cream
  • Pandan Syrup (to taste)


  1. Pandan Syrup

    • In a saucepan, add in 1 cup of water, 2 cups water and pandan leaves. Stir the mixture gently until most of the sugar has dissolved on low heat.
    • Add the remainder sugar and stir until it is completely dissolved.
    • Set aside to cool and remove pandan leaves before storing.
  2. Assembly

    • In a saucepan, bring the water to a boil and add in all the spices and let it boil for 2 minutes.
    • Add in the Sir Thomas Lipton Earl Grey Black Tea tea bags and boil for another 2 minutes. Remove from heat, let it steep for 1 minute before remove the Sir Thomas Lipton Earl Grey Black Tea tea bags.
    • Strain the spices when the Sir Thomas Lipton Earl Grey Black Tea tea mixture has cooled, leave to chill in the refrigerator.
    • Pour the chilled chai tea mixture into glasses and top it with vanilla ice cream and syrup to taste.

    Chef tips: For a more intense flavour, let the tea bags steep for another 5 minutes.