Iced Butterfly Pea Flower Tea Latte
Gorgeous iced blue tea latte made with dried butterfly pea flowers and homemade vanilla sweet cream.
Prep Time3 minutes mins
Steep Time5 minutes mins
Total Time8 minutes mins
Course: Drinks
Cuisine: American
Servings: 1 serving (16 ounces)
Author: Jee Choe
- If using loose butterfly pea flowers, use 1 ½ teaspoons of butterfly pea flower tea instead of 1 tea bag.
- I consider vanilla extract a flavor enhancer and it adds a little more depth of flavor to the drink. It's not an essential ingredient though, so you can leave it out if you don't have it handy.
- To get the pretty swirls, don't replace the half & half with milk. Milk is too liquid-y so it'll just go straight to the bottom without creating pretty swirls.
- The half & half with sweetened condensed milk and vanilla extract can be made ahead of time and stored in an airtight container in the refrigerator for 2 days.
- The butterfly pea flower tea can also be made ahead of time and kept in the refrigerator for about 4 days.
Calories: 181 | Carbohydrates: 15g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 35mg | Sodium: 96mg | Potassium: 187mg | Sugar: 15g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 0.1mg