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Ginger Lavender Butterfly Tea Latte

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.
Prep Time5 minutes
Active Time5 minutes
Course: Drinks
Cuisine: Thai, Vegetarian
Keyword: beverages, Blue, Butterfly Pea, coffee, drinks, Ginger, Green Tea, Iced Tea, latte, Tea, Tea Drink, vegan, vegetarian
Yield: 2
Author: Arica

Equipment

  • Tea Infuser
  • French Press

Ingredients

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

Instructions

  • 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.

Notes

If serving iced butterfly tea, leave the tea to cool for at least 30 minutes before proceeding to prevent your flavors from being muted by the ice