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 Time2

Cook Time5

Servings

Calories205kcal

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.

Video

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