Iced Butterfly Pea Flower Tea Latte

4.66 from 79 votes

Gorgeous iced blue tea latte made with dried butterfly pea flowers and homemade vanilla sweet cream.

Prep Time3

Steep Time5

Total Time8

Course: Drinks

Cuisine: American

Servings: serving (16 ounces)

Author: Jee Choe

Boil water.
Use water that is at slow boil, not boiling hot water. If using an electric kettle with temperature setting, set it to 180°F. Use filtered water if possible.
Put tea bags into teapot and add hot water and steep for 5 minutes.
Set aside and let cool.
Make sweet vanilla cream by combining half & half, sweetened condensed milk, and vanilla extract. Stir to mix.
Pour cooled butterfly pea flower tea into a cup with ice. Slowly pour in the vanilla sweet cream.
The sweet cream will swirl around then settle to the bottom, leaving a pretty gradient.

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.