Say hello to true blue! yes, it’s natural and equally delicious.
Butterfly pea flowers originate in Thailand and have been used for some time to create beautiful teas that burst with cyan color. The flowers themselves are mild in flavor but make for a great canvas to build flavors.
Butterfly peas contain naturally occurring phytocyanins, an antioxidant compound that gives these flowers their beautiful blue color. I decided to put together this quick tea that you can blend and brew in under 10 minutes.
Lavender and ginger make great accompaniments to this recipe, as they contain their own anti-inflammatory properties and are a great home remedy for ailments such as nausea and anxiety. Be sure to use organic or culinary-grade lavender for this tea (cosmetic or craft lavender is not suitable for consumption). Tripple the dry ingredients of the recipe, jar it up ahead of time to make whenever you need it. Try this 4-ingredient tea blend and top with your choice of cream to lift your spirits no matter how “blue” your day is looking.
Best results are achieved when you use a cream for this latte, because it creates suspension atop the tea, and get that cool “swirl” effect in the glass. Do not use milk. I tried, and it was a flop! This is a perfect drink recipe for those beautiful double wall glasses… Saving that for the next go-round! Because i’m currently keeping refined sugar and dairy to a minimum, I used coconut-cashew cream to create my tea latte and agave to sweeten. You’re welcome to use half-and-half or sugar if it suits your preference! Try it out and let me know what you think!
Because of their mild flavor, butterfly pea flowers have taken the culinary world by storm and are being used as a natural dye for cocktails, desserts and even pasta! Look forward to seeing more of this amazing ingredient in future dishes.
Ginger Lavender Butterfly Tea Latte
- Tea Infuser
- French Press
For Tea Blend:
- 2 tbsp dried butterfly pea flowers
- 1 tsp dried lavender
- 1 tbsp candied ginger
- 1 tbsp unsweetened coconut flakes (optional)
- 12 oz purified water
For Tea Latté:
- agave or stevia to taste
- 4 oz coconut-cashew cream or half and half
- Bring water to a boil. In the meantime, assemble your tea blend. In a tea brewer or french press, combine flowers, ginger, and, coconut flakes.
- When water comes to a boil, slowly pour it into the brewer/press. Cover and allow to steep for 5-7 minutes. After the tea is fully steeped, press the brewer of choice to prevent further infusion.
- To create hot tea lattés: steam cream to the desired temperature using a milk brother or by gently heating it in a saucepan on low heat while whisking to create a foam, when the desired cream temperature is achieved. Set aside and proceed to assembly.
- To assemble the latte (hot or iced) divide the tea into 2 teacups or 2 glasses with ice. Add the desired amount of agave/stevia to sweeten and stir to incorporate.
- Top tea with equal amounts of cream, pouring slowly in a circular motion across the surface to achieve a swirling effect in the tea. Serve immediately.