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Iced Blue Tea Latte

Iced Blue Tea Latte with Dreamy Vanilla Cold Foam Delight

Crafted with butterfly pea flowers, this Iced Blue Tea Latte topped with creamy vanilla cold foam is a vibrant summer treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 7 minutes
Total Time 32 minutes
Servings: 1 latte
Course: Drinks
Cuisine: Southeast Asian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blue Tea
  • 1 tablespoon Dried Butterfly Pea Flowers Ensure they are vibrant for best results.
  • 1 cup Hot Water Necessary for brewing.
For the Creamy Cold Foam
  • ⅓ cup Ice-Cold Whole Milk (or Dairy-Free Option) Opt for barista blends of oat or almond milk for non-dairy.
  • 1 tablespoon Vanilla Syrup Adjust to suit your taste.
To Assemble

Equipment

  • Blender
  • Strainer
  • Tall Glass

Method
 

Step-by-Step Instructions for Iced Blue Tea Latte
  1. Boil 1 cup of water until it reaches a rolling boil. Remove from heat and add 1 tablespoon of dried butterfly pea flowers. Let steep for 5–7 minutes, then strain out the flowers and cool the tea slightly.
  2. Pour ⅓ cup of ice-cold milk into a blender with 1 tablespoon of vanilla syrup. Blend on high for about 10 seconds until smooth and frothy.
  3. Fill a tall glass with ice cubes, then pour the cooled blue tea over the ice, followed by the creamy vanilla cold foam on top for a stunning layered effect.
  4. Serve your Iced Blue Tea Latte and enjoy. Stir gently for blended flavors if desired.

Nutrition

Serving: 1latteCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 250mgSugar: 8gVitamin A: 500IUCalcium: 200mgIron: 0.5mg

Notes

For a non-dairy version, use barista-style oat or almond milk; it froths better and adds creaminess.

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