It’s easy to make, and you only need a few simple steps to get a beautiful and great-tasting coconut butterfly pea flower latte, this is perfect for summer.

The must-have drink for the hot summer days is coconut water. I personally love to drink coconut water at home and it’s a popular beverage among both the young and the old. Recently, I experimented with a refreshing summer drink by mixing coconut water and butterfly pea flowers.

butterfly pea Latte|ohsweetcups.com

This latte has a beautiful blue appearance, topped with white chess foam, when it sinks to the bottom, it just looks like the ocean and icebergs. It tastes very mild and light, due to the tea base I choosen is the butterfly pea flower. Compared with other teas, it is not so bitter, very suitable for tea novices or sweet teeth. Coconut water brings sweetness and refreshment. The milk cap not only makes the taste more silky, but also adds a rich milk flavor.

Coconut Butterfly Pea Latte | ohsweetcups.com

Ingredients

  • 1 tsp. butterfly pea flower tea
  • 3/4 cup of coconut water
  • 2/3 cup of hot water
  • ice cube

Sea salt cheese foam

  • 1/2 cup of light cream
  • 1.5 tbsp. condensed milk
  • 2 tbsp. cheese
  • 1.5 tbsp. milk
  • 1 tsp. sea salt
Coconut Butterfly Pea Latte | ohsweetcups.com

Instructions

Steep the butterfly pea flower

Add 150ml hot water to the butterfly pea flower, steep for 5 minutes, then strain the tea liquid.

Coconut Butterfly Pea Latte | ohsweetcups.com

Make cheese foam

First, add some ice cubes and ice water to a large bowl. Then, place the measuring cup that you used to whip the light cream into that bowl. Next, pour the light cream and condensed milk into the measuring cup and whip them evenly across the ice.

Coconut Butterfly Pea Latte | ohsweetcups.com

You may be wondering why you need ice cubes and ice water when whipping light cream. The reason is that light cream is easier to whip at low temperatures. If you have enough time, it’s better to put the light cream in the refrigerator’s fresh-keeping room for more than 12 hours to improve the whipping effect.

butterfly pea Latte|ohsweetcups.com

Add cheese and milk to another small bowl, mix well, and sift into the whipped cream.

Coconut Butterfly Pea Latte | ohsweetcups.com

Finally, add sea salt and whip until thick.

Coconut Butterfly Pea Latte | ohsweetcups.com

Assemble

Fill the glass with ice cubes up to 70%. Then add coconut water, 1/2 cup of butterfly pea flower tea base, and top with sea salt cheese foam.

Coconut Butterfly Pea Latte | ohsweetcups.com

Tips

The salt used for the cheese foam is sea salt, which is relatively less salty. If you don’t have sea salt, you can use ordinary iodized salt and add only half the amount.

We also have other cheese foam milk tea recipes, like Iced Cocoa Milk Tea

Coconut Butterfly Pea Latte | ohsweetcups.com
Coconut Butterfly Pea Latte | ohsweetcups.com

Coconut Butterfly Pea Latte

It’s easy to make, and you only need a few simple steps to get a beautiful and great-tasting coconut butterfly pea flower latte, this is perfect for summer.
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Prep Time: 2 minutes
Cook Time: 5 minutes
Servings: 1
Calories: 205kcal

Ingredients
 

  • 1 tsp. butterfly pea flower tea
  • 3/4 cup of coconut water
  • 2/3 cup hot water
  • ice cube

Sea salt cheese foam

  • 1/2 cup of light cream
  • 1.5 tbsp. condensed milk
  • 2 tbsp. cheese
  • 1.5 tbsp. milk
  • 1 tsp. sea salt

Instructions

Steep the butterfly pea flower

  • Add 150ml hot water to the butterfly pea flower, steep for 5 minutes, then strain the tea liquid.

Make cheese foam

  • First, add some ice cubes and ice water to a large bowl. Then, place the measuring cup that you used to whip the light cream into that bowl. Next, pour the light cream and condensed milk into the measuring cup and whip them evenly across the ice.
  • You may be wondering why you need ice cubes and ice water when whipping light cream. The reason is that light cream is easier to whip at low temperatures. If you have enough time, it’s better to put the light cream in the refrigerator’s fresh-keeping room for more than 12 hours to improve the whipping effect.
  • Add cheese and milk to another small bowl, mix well, and sift into the whipped cream.
  • Finally, add sea salt and whip until thick.

Assemble

  • Fill the glass with ice cubes up to 70%. Then add coconut water, 1/2 cup of butterfly pea flower tea base, and top with sea salt cheese foam.

Video

Nutrition

Calories: 205kcal | Carbohydrates: 14g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 2148mg | Potassium: 139mg | Sugar: 13g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 305mg | Iron: 0.1mg

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