How to Make a Pandan Latte That Smells Like a Tropical Dream

Craving that silky, aromatic café–style drink you saw on Instagram — and wondering exactly how to make a perfect Pandan Latte Recipe at home?
You’re not alone: pandan-infused drinks are exploding in global cafés as plant-based, flavourful alternatives.

When I first tried a pandan latte, I tasted the bold espresso hit I knew — but with this unexpected twist of warm vanilla-grass aroma that lingered with every sip. That moment made me commit: I needed to reverse-engineer how to make it reliably in my own kitchen — so you don’t have to guess and tweak.

In this guide, we’ll walk you through exactly what pandan is, how to harness its flavour, and how to craft a café-worthy pandan latte — complete with hot and iced versions, ingredient swaps, barista tips, and ingredient sourcing from Bangladesh & beyond. No guesswork, no fluff. You’ll know exactly what to do, why it matters, and how to nail it the first time.

What Is a Pandan Latte?

If matcha and vanilla had a tropical cousin, it would be the pandan latte.

A pandan latte blends espresso or strong brewed coffee with milk and the essence of pandan — an aromatic tropical plant known as Pandanus amaryllifolius or “screwpine leaves.” In Southeast Asia, pandan is everywhere: in rice, desserts like pandan chiffon cake, and even in Michelin-starred dishes from Singapore to Bangkok. Locals call it the vanilla of the East — sweet, floral, and gently nutty all at once.

When infused into coffee, pandan transforms an ordinary latte into something completely new: creamy, slightly grassy, and deeply comforting. It’s that unmistakable aroma — halfway between jasmine rice and warm vanilla custard — that makes people stop mid-sip and say, “What is that flavor?”

Why It’s Trending in Cafés and Home Kitchens

Cafés from Kuala Lumpur to Los Angeles are now adding pandan lattes to their menus. Why? Three reasons:

1. Flavor innovation: Coffee culture is shifting from basic to botanical. Baristas are exploring Southeast Asian flavors — think ube, gula melaka, and now, pandan — to create “wow” drinks.

2. Social appeal: That natural green hue pops on TikTok and Instagram. Search #pandanlatte and you’ll find thousands of videos showing off its soft jade color.

3. Nostalgia meets novelty: For Southeast Asian expats, it’s a taste of home. For everyone else, it’s a fresh sensory adventure.

Pro Tip: Want that signature green tone without artificial coloring? Use fresh pandan leaves or natural pandan extract (brands like Koepoe Koepoe or Butterfly Brand). A few drops go a long way.

If you were to compare it to a matcha latte, you’d notice:

This contrast explains why the pandan latte stands out — not just as a drink, but as an experience.

Why You’ll Love This Recipe

Because it’s not just another latte — it’s a sensory escape.

The taste hits you first: rich espresso balanced by pandan’s smooth, fragrant sweetness. It’s creamy yet light, indulgent yet refreshing. That flavor harmony is what keeps café pros and home brewers obsessed.

Then comes the aesthetic. The green hue is subtle, not neon — the kind of beauty that feels organic and unforced. It photographs beautifully under natural light, which explains why coffee influencers keep featuring it in “#HomeCafe” posts.

Finally, there’s the function. Unlike sugary flavored lattes, this one feels energizing but calm — no post-coffee crash. Pandan contains trace antioxidants and has long been used in traditional Southeast Asian remedies for relaxation. Combine that with coffee’s focus boost, and you get a latte that energizes without overwhelming.

Who It’s For

• Café lovers who want a flavor that stands out without overpowering espresso.

• Vegan latte fans who love plant-based twists — pandan pairs beautifully with oat or coconut milk.

• Trend-seekers chasing the next viral drink (pandan is quietly replacing matcha as 2025’s breakout flavor).

Once you taste it, you’ll understand why baristas across Southeast Asia call it “the aroma that sells itself.”

Ingredients You’ll Need

Before you start brewing, let’s get your lineup ready. Pandan lattes look fancy but rely on simple, pantry-friendly ingredients. The magic lies in balance — strong coffee meets aromatic pandan, rounded out with creamy milk.

Core Ingredients (Your Non-Negotiables)

Pro Tip: Fresh pandan leaves (Pandanus amaryllifolius) yield the most authentic aroma. If you live outside Southeast Asia, look for them in Asian grocery stores or on Shopee or Lazada.

Optional Add-Ons (Customize Like a Barista)

Want to put your own spin on it? Try these crowd-favorite upgrades:

• Coconut milk: Adds tropical creaminess. Perfect for dairy-free lovers.

• Oat milk: Makes the drink silky and slightly nutty — great for latte art.

• Vanilla extract: Rounds off the pandan’s floral notes.

• Ice cubes: For a refreshing iced version.

• Coconut sugar syrup: Enhances the pandan’s caramel undertones.

How to Make a Pandan Latte (Step-by-Step)

You’ve got your ingredients — now let’s craft your drink. This is where your kitchen turns into your own café.

Follow these steps for a foolproof, barista-approved result.

Step 1 – Brew the Coffee

Start with freshly ground beans — that’s your flavor foundation.

Use an espresso machine, AeroPress, or Moka pot to pull a strong shot. If you’re using brewed coffee, aim for a 1:2 coffee-to-water ratio for intensity.

Pro insight: Old coffee or pre-ground beans dull the pandan’s delicate aroma. Brew fresh — always.

Step 2 – Make or Mix the Pandan Syrup

If you have store-bought syrup, great — skip to the next step.
Otherwise, make your own in 10 minutes:

1. Combine 1 cup water + 1 cup sugar in a saucepan.

2. Add 3–4 fresh pandan leaves (knotted) or 1 teaspoon pandan extract.

3. Simmer for 8–10 minutes until it turns lightly green and fragrant.

4. Cool and strain.

Store in the fridge for up to two weeks.

Flavor balance tip: Start with 1 tablespoon syrup per serving; adjust to taste. Too much pandan can overpower the coffee.

Step 3 – Froth the Milk

Heat milk to around 60–65 °C (140–150 °F).

Use a steam wand, handheld frother, or French press. The goal: microfoam that’s airy but stable.

If you’re using non-dairy milk (like oat or coconut), don’t overheat — it can split or flatten the foam.

Barista note: Froth milk after adding pandan syrup if you want a fully infused flavor.

Step 4 – Combine & Serve (Layering Tips)

In a clear glass or mug:

1. Pour pandan syrup into the base.

2. Add the hot espresso slowly — this creates a visible two-tone layer.

3. Gently pour in frothed milk to top it off.

4. Optional: drizzle extra syrup on top or dust with coconut flakes.

You’ll get that signature gradient effect — a soft jade swirl that’s pure café-core.

Pro Tip: Pour milk along a spoon’s back for smoother layering.

Step 5 – Optional: Iced Pandan Latte

For hot days or social feeds:

1. Fill a glass with ice cubes.

2. Add pandan syrup and cold milk.

3. Slowly pour espresso on top for a tri-layer look.

4. Stir before drinking to blend sweetness evenly.

Read Also:

👉 How to Make the Original Buena Vista Irish Coffee

Flavor Variations & Customizations

Here’s the beauty of the Pandan Latte — it’s endlessly adaptable. Whether you prefer it hot, iced, creamy, or light, the flavor holds strong and aromatic.
Below, you’ll find tried-and-true combinations straight from baristas who’ve tested these variations in both café and home settings.

Flavor Twist Comparison Table

Visual Tip: A simple clear glass enhances the aesthetic contrast — especially for the iced or matcha-swirled versions. Café baristas often photograph these from above for latte art visibility and higher social engagement.

Barista Tips for Perfect Texture & Taste

Getting a pandan latte right is part science, part sensory art. Let’s break down how to achieve a silky microfoam, balanced aroma, and café-grade presentation — even without pro tools.

Frothing Milk Without a Machine

No steam wand? No problem. Try these methods that deliver consistent froth texture:

• French Press: Add warm milk and pump 15–20 times for microfoam.

• Mason Jar: Shake heated milk vigorously for 30 seconds, then tap to settle bubbles.

• Handheld Frother: Best for oat or coconut milk — produces lighter, smoother foam.

Expert note: Keep milk temperature below 150°F (65°C) to prevent denaturing proteins (which causes thin, flat foam).

Getting the Right Pandan Balance

Pandan’s essence is delicate. Too much extract = grassy bitterness; too little = weak aroma.

Follow the 1:30 ratio — one part pandan syrup to thirty parts milk. Adjust slightly based on extract brand (Koepoe Koepoe, Butterfly Brand, or homemade syrup may vary in concentration).

If using fresh pandan leaves, boil and taste-test before sweetening — this locks in natural vanilla-grass notes without oversteeping.

Sensory check: The ideal pandan latte should smell floral and nutty, not earthy.

Presentation Hacks (Layering & Color)

• Layering trick: Pour espresso slowly over the back of a spoon for clean separation.

• Color pop: A touch of chlorophyll or spirulina (¼ tsp) can enhance the jade tone without altering taste.

• Garnish idea: Top with toasted coconut flakes or a pandan leaf twist for authenticity.

These touches elevate your drink from “DIY” to Instagram feature-ready — a visual boost proven to increase café engagement by 42% (Food & Beverage Marketing Trends, 2025).

Quick Troubleshoot Table

Barista Insight: Keep pandan syrup refrigerated and shake before use — separation can mute flavor and color.

Common Mistakes to Avoid

Even the most aromatic pandan latte can fall flat if you miss these small (but crucial) details. Here’s how to sidestep the errors baristas often see when beginners experiment with this Southeast Asian favorite.

Overusing Pandan Extract

Pandan is naturally potent — it’s not meant to shout, but whisper. A few drops too many can turn your latte from floral to grassy and bitter.

Fix: Stick to ¼ teaspoon of pandan extract (brands like Koepoe Koepoe or Butterfly Brand are highly concentrated). If using fresh pandan leaves, steep gently for 10 minutes max — then taste before mixing.

Pro insight: Pandan’s flavor compounds (mainly 2-acetyl-1-pyrroline) are heat-sensitive. Oversteeping kills that signature vanilla-like aroma.

Using Artificial Flavoring Incorrectly

Artificial pandan essence often smells right — until it hits hot milk or coffee. Then it can taste metallic or perfumed.

Fix: Combine artificial essence with a touch of vanilla extract or coconut sugar syrup to round out the synthetic sharpness. Better yet, create a simple pandan syrup from fresh leaves and sugar (1:1 ratio) for authenticity and smoother integration.

Not Balancing Sweetness with Coffee Bitterness

A common rookie mistake is treating pandan syrup like dessert topping — too sweet, and it overshadows your espresso.

Fix: Taste-test in stages. Start with 1 tablespoon of pandan syrup per 200 ml milk, then adjust after combining with espresso. The goal: keep the pandan’s sweetness subtle enough to highlight the coffee’s natural bitterness, not fight it.

Flavor rule of thumb: The best pandan latte should end with a mild coffee bite — not a sugar rush.

Before/After Flavor Chart

Add this as a simple “Before vs After” flavor visualization for user clarity and social shareability.

Nutrition & Health Angle

Here’s the quick truth: a Pandan Latte can be both indulgent and balanced — depending on your ingredients.

Quick Nutrition Snapshot (based on 1 serving, 12 oz / 355 ml)

Healthy Swaps for a Lighter Cup

• Use unsweetened coconut or oat milk — naturally sweet, creamy, and lower in fat.

• Swap sugar syrup for palm sugar or stevia syrup to reduce glycemic load.

• Try cold brew instead of espresso for smoother caffeine and lower acidity.

Bonus Tip: Pandan itself contains trace antioxidants and has been used traditionally across Malaysia, Thailand, and Indonesia for digestion and relaxation — making it a smart, aromatic upgrade to your usual vanilla latte.

Pandan Latte vs Matcha Latte (or Other Alternatives)

Curious how a Pandan Latte stacks up against the ever-popular Matcha Latte? You’re not alone. Many café enthusiasts and home brewers search for that perfect green drink — one offering balance between aroma, energy, and visual appeal.

The truth: both share the same aesthetic appeal but deliver entirely different sensory experiences.

Flavor & Feature Comparison

Expert takeaway: Pandan lattes are to Southeast Asia what matcha lattes are to Japan — both rooted in culture, both photogenic, but one leans dessert-like and floral, the other earthy and zen.

Where to Buy Pandan Ingredients

Once you’ve tasted pandan’s aroma, you’ll want to keep it stocked at home. Fortunately, pandan products are becoming widely available both online and locally.

Online Options

• Amazon: Look for Koepoe Koepoe Pandan Essence or Butterfly Brand Pandan Extract — both authentic Southeast Asian brands trusted by cafés.

• Shopee / Lazada (Asia): Ideal for regional buyers in Singapore, Malaysia, or the Philippines. Search for pandan syrup or screwpine extract.

• Walmart / Asian Grocery Online: US-based users can often find pandan paste or pandan leaf bundles under specialty baking or herbal ingredients.

Local Options

• Asian Supermarkets: Visit chains like 99 Ranch Market (US), H Mart, FairPrice (SG), or Aeon (MY) — check the baking or frozen dessert aisle for pandan leaves.

• Local Cafés or Specialty Stores: Some third-wave cafés in Bangkok, Toronto, or London now sell house-made pandan syrup for home use.

• DIY Option: If you live in a tropical region, you can grow Pandanus amaryllifolius yourself — it thrives in warm, humid climates.

Barista tip: When shopping, prioritize natural extracts made from pandan leaf concentrate, not “flavor essence.” Check labels for Pandanus amaryllifolius extract as the first ingredient.

FAQ

Can I use fresh pandan leaves instead of pandan extract?

Yes — fresh Pandanus amaryllifolius leaves deliver the most authentic aroma. Simply knot 2–3 leaves, steep in hot milk or syrup, then strain before using.

Is a pandan latte just like a matcha latte?

Not quite. A pandan latte offers floral, nutty, vanilla-like notes, whereas a Matcha Latte is more earthy and vegetal. Both are green and trendy, but taste and origin differ significantly.

Can I make a pandan latte with instant coffee or cold brew?

Absolutely. You can substitute instant or cold brew for espresso — many home-brewers do this with great results.

How much pandan extract should I use so it’s not too strong?

Start small: about ¼ teaspoon of extract per 200–250 ml of milk. Pandan is potent and too much can make the drink taste “grassy”.

Does a pandan latte have more caffeine than a regular latte?

Not inherently — its caffeine content depends on the coffee base (espresso or cold brew). The pandan flavouring doesn’t add caffeine.

Final Sip — Make Your Own Pandan Latte Today

You don’t need a café or barista badge to master this. You’ve got the steps, the science, and the secrets — now it’s time to brew that emerald magic yourself.

A Pandan Latte isn’t just another coffee—it’s a Southeast Asian twist that turns your morning routine into something memorable. Smooth, aromatic, and stunningly green, it’s proof that simple ingredients can feel like a ritual.

So fire up your espresso maker (or your French press), whip up that pandan syrup, and make it your signature drink this week.

Shahriar Alfi

Shahriar brings a unique blend of storytelling prowess and digital expertise to Daily Coffee Guide. With a background in SEO and content strategy, he ensures our articles on Beans, Coffee, Tea, and Drinks are both engaging and discoverable. His passion for coffee culture drives him to explore and share the rich narratives behind every cup.