A color-changing layered matcha lemonade made with butterfly pea flower tea that turns blue to purple.
Starbucks recently launched a layered cold brew drink that changes color BUT it’s only available in Asia.
The color-changing part of the drink is from butterfly pea flowers. The flowers are a vibrant deep blue when steeped in hot water but when lemon is added, it changes color to a jewel-tone purple.
Instead of coffee, I topped off my drink with matcha, because of course I did.
This is what the butterfly pea flowers look like. The flowers are dark blue with a tinge of purple.
What does butterfly pea flower tea taste like? It tastes earthy.
Does it taste good? Not really. It tastes…ok. It’s not bad but it’s not great. It’s definitely not a drink I would have on its own.
Is it pretty to look at? YES.
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What I Used to Make Matcha Butterfly Pea Flower Lemonade
Get bright green matcha in the $15-$25 range regardless of whether it’s labeled ceremonial or culinary grade.
- Butterfly pea flowers
This is what creates that beautiful blue.
To filter out the flowers.
To steep the flowers in.
- Sugar, a lemon, and water
Ingredients to make the lemonade.
- Citrus juicer
- Saucepan with a spout
To make the simple syrup.
- Matcha bowl with a spout
- Bamboo whisk
- Glass cups
- Ice cube tray
Check out the indigo blue color of the steeped butterfly pea flower.
If you don’t already know, jump over to my How to Make Matcha post to learn how to make the perfect bowl of matcha.
Let me show you how the color changes from blue to purple.
First, I poured in the butterfly pea flower tea. It’s such a pretty blue.
Next, the lemonade goes in. You can see the color start to shift from blue to purple.
Once the lemonade goes in, there’s hardly any blue left.
And finally, the matcha layer.
The jewel tones are gorgeous together.
Who knew purple and green would be such a pretty combo? Uhh, me, that’s who. Ha.
Matcha Butterfly Pea Flower Lemonade Tips
- Ice is the key in keeping the bottom layer and the top layer from blending too quickly together.
- When ready to drink, make sure you mix the layers together so you can get the sweet and sourness from the lemonade with the matcha.
- Don’t use boiling hot water for the flowers or the matcha. The water should be hot, but not full boil hot.
- No need to add sugar since there’s plenty in the lemonade.
- The lemonade can be made in advance and kept in the refrigerator, covered.
Watch the Matcha Butterfly Pea Flower Lemonade Video
Matcha Butterfly Pea Flower Lemonade
Makes 2 servings
BUTTERFLY PEA FLOWER INGREDIENTS
2 teaspoons butterfly pea flowers
1 cup water
1 cup water
1/2 cup sugar
1/4 cup lemon juice (1 lemon)
2 teaspoons matcha
1 cup water
Start with the lemonade since that’ll take the longest to make.
Make simple syrup by adding sugar and water in a saucepan and bringing it to a boil. Lower heat to simmer until sugar has completely dissolved, about 3 minutes. Take off heat and let cool. There will be more lemonade than needed for the recipe so you can store the rest in the refrigerator.
Next, make the butterfly pea flower tea by steeping flowers in hot water for 5 minutes. The longer you steep, the darker the blue. Discard flowers. Let cool.
Sift matcha into a bowl and put in about 3 tablespoons of hot water (170°F) and slowly combine using a matcha whisk until all clumps are gone. Add the rest of the water and whisk the matcha until froth forms.
In two glass cups filled to the top with ice. pour in the butterfly pea flower tea about a third of the way for each cup. Pour in the lemonade a third, then finally top with matcha in each cup.
Recommended for This Recipe
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