Chrysanthemum Tea Recipe
This traditional Thai chrysanthemum tea is gently simmered with pandan for a clear, floral drink that’s refreshing hot or cold.
Equipment
- Measuring spoons
- Medium pot
- ladle
- Fine mesh strainer
- Heatproof jug or teapot (for serving)
Ingredients
- 2 l water
- 20 g dried chrysanthemum flowers
- 2-3 gardenia fruit, optional
- 2 pandan leaves
- 80-100 g rock sugar, adjust to taste
- ⅛ tsp salt
Instructions
- Rinse the flowers. Quickly rinse dried chrysanthemum flowers under cold water and drain well.
- Prepare the aromatics. Rinse pandan leaves and tie into a knot. If using gardenia fruit, rinse and gently crack to release the color.
- Boil the tea. Bring water to a boil. Add pandan leaves, gardenia fruit, rock sugar, and salt.
- Simmer gently. Lower the heat and simmer for 15 minutes, until the sugar dissolves and the pandan smells fragrant.
- Steep the flowers. Turn off the heat. Add the chrysanthemum flowers, cover the pot, and let them steep for 5 minutes.
- Strain and serve. Strain out the solids. Serve warm, or cool and refrigerate for cold tea.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 39kcal | Carbohydrates: 10g | Fat: 0.03g | Sodium: 49mg | Potassium: 0.2mg | Sugar: 10g | Calcium: 8mg | Iron: 0.01mg
