這是泰國媽媽在炎熱夏天經常煮給我和弟弟喝的消暑飲料。傳統做法會先把香茅拍鬆，再與斑蘭葉一起慢慢熬煮，讓香氣自然釋放。

不過性格帶點港女作風的泰媽媽，最愛用快捷方法。她會先把香茅和斑蘭葉放進攪拌機打成粗茸，再拿去煮。這樣不但節省時間，香味也更容易釋放出來。最後隔渣，加入冰糖及少許鹽調味，放涼後飲用，清香解暑。

直到今天，每次聞到斑蘭和香茅的香氣，我都會想起泰國炎夏的午後，以及媽媽在廚房裡準備這壺飲料的身影。

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點選靚香茅？ How to pick fresh lemongrass?

This refreshing Pandan & Lemongrass Drink was one of the summer drinks my Thai mum often made for me and my brother. In Thailand, the traditional method is to bruise fresh lemongrass and simmer it together with pandan leaves to release their fragrance slowly.

However, my Thai mum — who has the efficiency of a true Hong Kong lady — preferred a shortcut. Instead of bruising the herbs by hand, she would blend the lemongrass and pandan leaves into a coarse paste before simmering them. The flavour extracted much faster and was often even more intense. After straining, she would sweeten the drink with rock sugar and finish it with a small pinch of salt.

Served chilled, it was our family's favourite herbal drink on hot summer days.

斑蘭香茅特飲｜Pandan & Lemongrass Drink 食譜

斑蘭香茅特飲 Pandan & Lemongrass Drink

bonnie.yveskitchen

在東南亞國家，斑蘭葉 Pandan Leaves 隨處可見，除了取其天然顏色焗蛋糕之外，斑蘭葉更有消暑解熱的功效，加上香茅的寧神作用，很適合一家大小享用。

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Course Drinks

Cuisine Thai

Servings 2

Equipment

1 saucepan

Ingredients

3 株香茅 (拍鬆根部及切段）
5 片班蘭葉
1 公升水
適量冰糖
適量鹽

Instructions

將香茅及班蘭葉加入適量清水用攪拌器打碎
連同冰糖置於煲內煮至滾起，轉中小火煲約20分鐘
待完全釋出香味後，將班蘭香茅水隔渣，加入少許鹽即成。

Notes

Yves Tips!
*將材料打碎來煲水，可縮短烹調時間及味道更突出。

Keyword Pandan & Lemongrass Drink, 班蘭香茅特飲

歡迎將這篇食譜收藏起來！

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