Bird's nest does not have to be a warm, wintery dessert. On a hot day, the same delicate strands are lovely served ice-cold in a fragrant lemongrass cooler: light, barely sweet, and refreshing. Here is how to make a chilled lemongrass bird's nest drink at home using Ten Lei Yen white bird's nest and a few simple aromatics.
Key takeaways
- Soak one dry nest (about 8–14 g) for 4–6 hours or overnight, then double-boil for about 40 minutes.
- Steep bruised lemongrass, and a pandan knot if you like, to flavor the syrup, then chill everything before serving.
- Sweeten lightly with rock sugar, or make a no-added-sugar version with monk fruit, a zero-sugar sweetener.
- Serve over ice as a clear, aromatic drink; the nest keeps its soft, translucent strands.
What you'll need
- 1 whole dry white bird's nest (about 8–14 g)
- 2–3 stalks fresh lemongrass, trimmed and bruised
- 1 pandan leaf, tied in a knot (optional; adds aroma)
- Rock sugar to taste, or monk fruit sweetener for a no-added-sugar version
- Ice and clean water
How to make it
- Soak the nest. Place the dry nest in clean, room-temperature water for 4–6 hours or overnight, until the strands fully expand (soaked nest swells to about 3–4 times its dry size). Rinse gently to remove any fine feathers, and lift the strands apart.
- Double-boil. Put the drained nest in a heatproof bowl with fresh water, cover, and double-boil (a covered bowl set inside a larger pot of simmering water) for about 40 minutes, until the strands are soft and glassy.
- Make the lemongrass syrup. Separately, simmer the bruised lemongrass and pandan in water for 8–10 minutes to release their aroma. Sweeten to taste with rock sugar, or stir in monk fruit off the heat. Strain, and let it cool.
- Chill and combine. Refrigerate both the nest and the lemongrass syrup until cold. Spoon the nest into a glass, pour over the chilled syrup, and add ice.
Sweetener variations
For a lighter drink, use less rock sugar and let the lemongrass carry the flavor. For a no-added-sugar version, sweeten with monk fruit, a zero-sugar, zero-calorie sweetener with a glycemic index of zero. Pure monk fruit is very sweet, so start small; check the label, as some blends include erythritol. Honey can be stirred in at the end for a warmer, floral note (add it off the heat, to taste).
A few notes
Cooked bird's nest is best enjoyed fresh; keep any extra refrigerated and use within a few days. Because this drink is served cold, taste the syrup before chilling. Cold blunts sweetness, so you may want it a touch sweeter while warm.
Frequently asked questions
Can I make the lemongrass bird's nest drink ahead?
Yes. Cook and chill the nest and syrup separately, keep them refrigerated, and combine with ice just before serving so the drink stays crisp.
Do I have to double-boil the nest?
Double-boiling is the gentlest method and keeps the strands intact. You can also steam the soaked nest in a covered bowl; either way, cook until the strands are soft and translucent.
Which bird's nest works best?
Any clean white nest works. Whole white nest gives the prettiest strands in a clear drink; broken nest is a fine, more economical choice. Explore our Blue Label, Red Label, and specialty nest, or a ready-to-drink option from our bird's nest drinks. For the pandan aroma, try our freeze-dried pandan leaves.
