Description
A vibrant, naturally blue latte made with butterfly pea flowers. Enjoy hot or iced with your favorite milk and sweetener.
Ingredients
Scale
- 1 cup water
- 1 teaspoon dried butterfly pea flowers (or 2 teaspoons fresh)
- 1 cup milk (dairy or non-dairy, your choice!)
- 1–2 tablespoons sweetener (honey, maple syrup, agave, or sugar, adjust to taste)
- Optional: Vanilla extract, a pinch of cinnamon, or other spices to taste
- Optional: Ice cubes, if you prefer an iced latte
Instructions
- Boil the Water: In a small saucepan, bring 1 cup of water to a boil.
- Infuse the Flowers: Remove from heat and add butterfly pea flowers. Steep for 5-7 minutes.
- Strain the Infusion: Strain through a fine-mesh sieve or cheesecloth.
- Heat the Milk: Heat milk using your preferred method (stovetop, microwave, or milk frother) until steaming but not boiling.
- Froth the Milk (Optional): Froth the milk using a milk frother, handheld frother, or whisk.
- Sweeten the Milk: Add sweetener and any optional spices to the warm milk and stir until dissolved.
- Pour the Infusion: Pour the butterfly pea flower infusion into a mug or glass (with ice for iced latte).
- Add the Milk: Gently pour the warm, sweetened milk over the infusion.
- Stir (Optional): Gently stir if desired.
- Garnish (Optional): Garnish with dried butterfly pea flowers, cinnamon, or a drizzle of honey.
- Enjoy!
Notes
- Try adding lemon juice for a pink latte, or experiment with different spices, extracts, and sweeteners.
- Oat milk is recommended for its frothing ability and natural sweetness, but almond, soy, or even half-and-half can be used.
- Steeping the butterfly pea flowers longer will result in a deeper blue color.
- The butterfly pea flower infusion can be stored in the refrigerator for up to 3 days.
- Not blue enough: Use more flowers or steep longer.
- Too bitter: Avoid over-steeping.
- Milk curdling: Ensure milk is not too hot and add lemon juice gradually.
- Prep Time: 5 minutes
- Cook Time: 10 minutes