Discover how to make tanglad iced tea inspired by Manila Inasal. This easy recipe is refreshing and caffeine-free!
Growing up, lemongrass was a common ingredient in our home kitchen- but it was never used in a teapot. It’s usually reserved for soups, stews, or marinades. The most known recipes with lemongrass include: chicken tinola (soup) and chicken inasal (grilled bbq chicken).
The notion of steeping it in a refreshing iced tea never crossed my mind until I tried it at Manila Inasal. My good friend Compact Cookies ordered it on a whim. One sip and I was hooked!
The bright, citrusy notes with the gentle sweetness– it was like tasting lemongrass for the first time. To me, that’s the beauty of Filipino cuisine. There’s always something new to discover, even in ingredients you thought you knew!
What is Tanglad?
Tanglad is Tagalog for lemongrass. It is a tropical grass with a distinctive lemony-citrus flavor and aroma. In Filipino cooking, you’ll find it adding brightness to soups, depth to marinades, or subtle complexity to desserts.
The stalks contain aromatic oils that release when bruised or crushed, creating a naturally sweet, citrusy infusion without any actual citrus fruit.
Ingredients
- Fresh lemongrass (tanglad) – 3 stalks
- Filtered Water – 6 cups
- Sweetener – Brown sugar, white sugar, honey, or simple syrup (adjust to taste)
- Ice – For serving
- Optional: Calamansi or lemon wedges, fresh ginger, mint leaves
Fresh vs. dried lemongrass: To me, fresh is best since it provides the brightest, most aromatic flavor. I purchased my fresh lemongrass from Weee! (I got one pound for $1.49. Great deal!) It’s available at the produce section of Asian supermarkets. Mainstream grocery stores (Vons, Krogers, Whole Foods) carry small packaged version in the fresh herb section.
Sweetener choice: I prefer light brown sugar for its subtle caramel notes that complement the grassy sweetness of the lemongrass. Honey adds floral complexity, while simple syrup dissolves instantly in cold tea.
How to Make Tanglad Iced Tea
Step 1: Prepare the lemongrass. Trim the root ends and remove the tough outer layers of each stalk. Cut into 3-inch pieces. Using the back of a knife or a rolling pin, bruise each piece by smacking it firmly—this releases the flavorful, aromatic oils. Don’t skip this step!
Step 2: Steep the tea. Bring 6 cups of water along with bruised lemongrass to a boil. Maintain rolling boil for 5 minutes. Reduce heat to maintain a gentle simmer for 10 minutes. It should smell wonderfully citrusy.
Step 3: Sweeten while hot. Stir in sugar until it dissolves. Start with with ¼ cup brown sugar and adjust to your preference.
Step 4: Cool and serve Strain out the lemongrass pieces and let the tea cool to room temperature. For quick chilling, place warm tea in a large bowl and set in an ice water bath. Alternatively, transfer to a pitcher and refrigerate until chilled.
Note: Of course, you may also enjoy this tea warm. I prefer it iced!
Serving Suggestions
Tanglad iced tea pairs beautifully with grilled meats—serve it alongside inihaw na liempo or chicken inasal for an authentic Filipino experience at home. It also cuts through the richness of fried foods like lumpia or umami rich dishes like adobo fried rice and Filipino spaghetti.
For a more complex beverage, add a squeeze of calamansi juice just before serving. I highly recommend this! If you don’t have calamansi, it also works with lemon or lime.
Since tanglad lemongrass tea is naturally caffeine-free, it’s perfect any time of day! Store leftovers in a covered container in the fridge for up to three days.
Once you’ve fallen in love with lemongrass tea, it’s time to try salabat ginger tea or calamansi honey ginger tea! These simple drinks feel like comfort in a glass! I
Tanglad Tea (Fresh Lemongrass Tea)
Ingredients
- 3 stalks fresh lemongrass
- 6 cups filtered water, cool
- ¼ cup brown sugar, (50 g) or white sugar, honey, or simple syrup (adjust to taste)
- ice, for serving
- calamansi, lemon, or lime wedge, optional squeeze
Instructions
- Prepare lemongrass. Slice off leafy, grass tops. Trim root ends. Peel off tough outer layers until uncover the clean, softer main stalk. Cut each stalk into 3-inch pieces. Use the back of a knife or a rolling pin to bruise each piece by smacking it firmly to help release the aromatic and flavorful oils.
- Steep the tea. Pour water and bruised lemongrass into a heavy bottomed medium sized saucepan.Bring to a boil, keep at a rolling boil for 5 minutes. Then, reduce to a gentle simmer for 10 minutes.
- Sweeten while hot. Turn off heat and add brown sugar. Stir until sugar dissolves.
- Cool and serve. Strain out lemongrass pieces. Serve tea warm or chill for iced tea. To quickly cool ice tea, place warm tea in an ice water bath. Alternatively, transfer to pitcher and refrigerate until chilled.
Video
Notes
- For a bright accent, squeeze some calamansi juice into glass right before serving.
- Store leftovers in a covered container in the fridge for up to three days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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