A vibrant iced butterfly pea flower tea latte topped with vanilla cold foam. 12 minutes, under $2 per serving, no steam wand needed.
Yields1 ServingPrep Time7 minsCook Time5 minsTotal Time12 mins
Tea Base
1tbspdried butterfly pea flowers (or 2 tea bags)
8ozhot water (185-190°F / 85-90°C)
1tbspvanilla simple syrup
1cupice cubes
Optional: 1/4 tsp fresh lemon juice (for purple-pink color shift)
Vanilla Cold Foam
2tbspheavy cream
3tbspwhole milk (or oat milk barista edition for dairy-free)
1.50tspvanilla simple syrup
½tsppure vanilla extract
Optional: pinch of sea salt
Brew the Tea
1
Add 1 tablespoon of dried butterfly pea flowers (or 2 tea bags) to a heatproof mug. Pour 8 oz of hot water at 185–190°F over the flowers.
2
Steep for exactly 5 minutes. Set a timer — past 5 minutes the flavor turns grassy and the color flattens. Fill your serving glass with ice while it steeps.
3
Strain through a fine mesh strainer into a measuring cup. The liquid should be opaque cobalt blue. If pale, steep one more minute or add more flowers.
Build the Glass
4
Add 1 tablespoon of vanilla simple syrup to the bottom of your ice-filled glass. Stir gently to combine.
5
Let the hot tea rest for 3–4 minutes at room temperature until it reaches 120–140°F. Optional: stir in 1/4 tsp lemon juice for a violet-blue color gradient.
6
Pour the cooled tea slowly over the ice. The blue layer should settle cleanly over the syrup.
Make the Vanilla Cold Foam
7
In a small jar or cup, combine the heavy cream, milk, 1½ tsp vanilla syrup, vanilla extract, and optional pinch of sea salt. Keep this mixture cold (below 40°F) until ready to froth.
8
Froth with a handheld electric frother for 20–30 seconds, keeping the frother tip just below the surface. Foam is ready when it holds a soft peak for 3–5 seconds after you lift the frother.
9
No frother? Add all cold foam ingredients to a small mason jar with a tight lid and shake vigorously for 45–60 seconds.
Layer and Serve
10
Hold a spoon upside down just above the surface of the tea, rounded side facing up.
11
Pour the cold foam slowly over the back of the spoon to float it on top of the tea without mixing. Build a foam cap about 1/2 inch thick.
12
Optional: dust the foam lightly with butterfly pea flower powder or a pinch of matcha for a branded café look. Serve immediately with a wide straw.
Nutrition Facts
1 servings
Serving size
1 latte (~12 oz)
Amount per serving
Calories120
% Daily Value *
Total Fat7g9%
Cholesterol20mg7%
Sodium55mg3%
Total Carbohydrate12g5%
Dietary Fiber 0g
Total Sugars 10g
Protein2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Tea Base
1tbspdried butterfly pea flowers (or 2 tea bags)
8ozhot water (185-190°F / 85-90°C)
1tbspvanilla simple syrup
1cupice cubes
Optional: 1/4 tsp fresh lemon juice (for purple-pink color shift)
Vanilla Cold Foam
2tbspheavy cream
3tbspwhole milk (or oat milk barista edition for dairy-free)
1.50tspvanilla simple syrup
½tsppure vanilla extract
Optional: pinch of sea salt
Directions
Brew the Tea
1
Add 1 tablespoon of dried butterfly pea flowers (or 2 tea bags) to a heatproof mug. Pour 8 oz of hot water at 185–190°F over the flowers.
2
Steep for exactly 5 minutes. Set a timer — past 5 minutes the flavor turns grassy and the color flattens. Fill your serving glass with ice while it steeps.
3
Strain through a fine mesh strainer into a measuring cup. The liquid should be opaque cobalt blue. If pale, steep one more minute or add more flowers.
Build the Glass
4
Add 1 tablespoon of vanilla simple syrup to the bottom of your ice-filled glass. Stir gently to combine.
5
Let the hot tea rest for 3–4 minutes at room temperature until it reaches 120–140°F. Optional: stir in 1/4 tsp lemon juice for a violet-blue color gradient.
6
Pour the cooled tea slowly over the ice. The blue layer should settle cleanly over the syrup.
Make the Vanilla Cold Foam
7
In a small jar or cup, combine the heavy cream, milk, 1½ tsp vanilla syrup, vanilla extract, and optional pinch of sea salt. Keep this mixture cold (below 40°F) until ready to froth.
8
Froth with a handheld electric frother for 20–30 seconds, keeping the frother tip just below the surface. Foam is ready when it holds a soft peak for 3–5 seconds after you lift the frother.
9
No frother? Add all cold foam ingredients to a small mason jar with a tight lid and shake vigorously for 45–60 seconds.
Layer and Serve
10
Hold a spoon upside down just above the surface of the tea, rounded side facing up.
11
Pour the cold foam slowly over the back of the spoon to float it on top of the tea without mixing. Build a foam cap about 1/2 inch thick.
12
Optional: dust the foam lightly with butterfly pea flower powder or a pinch of matcha for a branded café look. Serve immediately with a wide straw.
AuthorEmma food bloggerDifficultyBeginner
