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.
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.
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 whipping cream
- 2 tbsp. condensed milk
- 2 tbsp. creamed cheese
- 2 tbsp. milk
- 1/4 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 whipping 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.
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
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 whipping cream
- 2 tbsp. condensed milk
- 2 tbsp. creamed cheese
- 2 tbsp. milk
- 1/4 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.