I made a Butterfly Pea Latte with lavender honey and the result is a gorgeous icy-blue, caffeine-free afternoon treat you’re going to want in your life.

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I’m obsessed with this Butterfly Pea Latte because it looks like a little ocean in my glass and tastes like calm with a kick. I love the way dried butterfly pea flowers soften into creamy milk and the floral hit of lavender honey that makes each sip sing.

I drink it because it’s Caffeine Free Drinks friendly so I can actually chill in the afternoon without buzz or crash. But mostly I drink it because it’s pretty enough to make me pause, and weirdly grown-up for something so simple.

Mint on top if I’m feeling dramatic. Pure snack energy always.

Ingredients

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Butterfly pea flowers — vivid blue color, gentle floral taste, makes it feel special.
Hot water warms and extracts color, it’s where the magic comes from.
Lavender honey adds sweet floral notes, balancing the tea without tasting syrupy.
Basically, vanilla extract gives cozy, familiar warmth if you want it.
Milk of choice makes it creamy and mellow, picks the texture you like.
Ice cubes chill everything fast, keeps the latte refreshingly cold and diluted.
Plus, lemon gives a dramatic color change and a bright, tangy lift.
Mint sprig adds fresh herbal perfume and a pretty garnish touch.
Basically, this combo feels fancy but it’s totally easy and totally delicious.

Ingredient Quantities

1 heaping tablespoon dried butterfly pea flowers or 2 butterfly pea tea bags

1 cup (240 ml) hot water

1 to 1 1/2 tablespoons lavender honey, more or less to taste

1 teaspoon pure vanilla extract (optional)

3/4 to 1 cup (180-240 ml) milk of choice (dairy, oat, almond etc)

1 cup (240 ml) ice cubes

1 thin lemon slice or 1 teaspoon fresh lemon juice (optional, for a color change if you like)

Mint sprig for garnish (optional)

How to Make this

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1. Put 1 heaping tablespoon dried butterfly pea flowers or 2 tea bags into a heatproof cup and pour 1 cup (240 ml) hot water over them, let steep 5 to 10 minutes until deep blue then remove flowers or tea bags.

2. While it is hot stir in 1 to 1 1/2 tablespoons lavender honey to taste so it dissolves well, add 1 teaspoon pure vanilla extract if you’re using it and give it another quick stir.

3. Taste the tea, if you want it sweeter add a bit more honey now because it blends easier when warm.

4. Let the tea cool to room temp or pop it in the fridge for 10 to 15 minutes until it’s chilled enough so it won’t melt all your ice.

5. Fill a tall glass with 1 cup (240 ml) ice cubes.

6. Pour 3/4 to 1 cup (180-240 ml) milk of choice over the ice, start with less for a stronger blue flavor and add more if you like it creamier.

7. Slowly pour the chilled butterfly pea tea over the milk so you get a pretty layered look, if you want the drink to change color add 1 thin lemon slice or 1 teaspoon fresh lemon juice now and watch it shift to purple.

8. Give it a gentle stir to combine flavors or leave layered for a photo op, taste and adjust with extra honey or milk if needed.

9. Garnish with a mint sprig and an extra lemon slice if you like, serve immediately and enjoy a calming, caffeine free afternoon treat.

10. Quick hacks: steep longer for bolder color, use cold brew overnight if you prefer less fuss, and warm the honey slightly for faster mixing.

Equipment Needed

1. Electric kettle or small saucepan to heat the water
2. Heatproof cup or teapot for steeping the butterfly pea flowers
3. Tea strainer or infuser (skip if using tea bags)
4. Tablespoon and teaspoon (for honey and vanilla)
5. Liquid measuring cup (for milk and water)
6. Tall serving glass
7. Long stirring spoon or bar spoon
8. Ice tray or ice scoop
9. Small knife and cutting board (for the lemon slice)
10. Refrigerator or a shallow bowl for chilling the tea quickly

FAQ

Q: Is butterfly pea flower tea caffeinated? A: No, it is naturally caffeine free so it’s great for evenings or for people avoiding caffeine.

Q: Can I use regular honey or sugar instead of lavender honey? A: Yes, regular honey, agave, or simple syrup all work. Lavender honey just adds a floral note but it’s not required.

Q: Will the color always change with lemon? A: The color change depends on acidity. A little lemon or lemon juice will usually turn the blue to purple or pink. If your tea is weak the shift may be less dramatic.

Q: How long does the brewed tea keep in the fridge? A: Stored in a sealed container the brewed tea lasts about 3 to 4 days. Stir or shake before using since it may settle.

Q: Can I make this hot instead of iced? A: Sure. Just skip the ice, heat the milk and pour the warm tea into the milk. Add honey to taste and enjoy warm.

Butterfly Pea Flower Iced Latte Recipe Substitutions and Variations

Butterfly pea flowers: use 1/2 to 1 teaspoon blue spirulina powder or 1 heaping teaspoon powdered butterfly pea instead of loose flowers or tea bags. They give the same vivid blue with way faster mixing, but start with less because powder is stronger and can be gritty if not whisked well.
Lavender honey: swap for regular honey plus a tiny pinch of dried lavender or 1/2 teaspoon lavender syrup, or use agave or maple syrup if you want a vegan option. If using plain honey or agave, taste and add a few drops of lavender extract if you want that floral note.
Milk of choice: try oat, canned coconut milk (lighten with a splash of water), or a 50/50 mix of whole milk and cream for a richer, cafe-style mouthfeel. Non-dairy like almond or soy work fine but change the creaminess and foam.
Lemon slice / fresh lemon juice: use a squeeze of lime, a tiny pinch of citric acid, or a splash of apple cider vinegar to trigger the color-change from blue to purple. Use very small amounts so it brightens color without making the drink too sour.

Pro Tips

1. Steep a little longer than you think for a richer blue, then strain well so no gritty bits make the drink cloudy.
2. Warm the honey first or dissolve it into a small amount of hot tea, otherwise it can clump and not sweeten evenly once chilled.
3. Chill the tea thoroughly before pouring over ice and milk; if it’s even slightly warm the ice melts fast and the layers collapse.
4. Use a thicker plant milk like oat or full fat dairy for nicer separation and creamier mouthfeel, and pour the tea slowly over the back of a spoon for more dramatic layers.

Butterfly Pea Flower Iced Latte Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a Butterfly Pea Latte with lavender honey and the result is a gorgeous icy-blue, caffeine-free afternoon treat you're going to want in your life.

Servings

servings

Calories

245

kcal

Equipment: 1. Electric kettle or small saucepan to heat the water
2. Heatproof cup or teapot for steeping the butterfly pea flowers
3. Tea strainer or infuser (skip if using tea bags)
4. Tablespoon and teaspoon (for honey and vanilla)
5. Liquid measuring cup (for milk and water)
6. Tall serving glass
7. Long stirring spoon or bar spoon
8. Ice tray or ice scoop
9. Small knife and cutting board (for the lemon slice)
10. Refrigerator or a shallow bowl for chilling the tea quickly

Ingredients

1 heaping tablespoon dried butterfly pea flowers or 2 butterfly pea tea bags
1 cup (240 ml) hot water
1 to 1 1/2 tablespoons lavender honey, more or less to taste
1 teaspoon pure vanilla extract (optional)
3/4 to 1 cup (180-240 ml) milk of choice (dairy, oat, almond etc)
1 cup (240 ml) ice cubes
1 thin lemon slice or 1 teaspoon fresh lemon juice (optional, for a color change if you like)
Mint sprig for garnish (optional)

Directions

Put 1 heaping tablespoon dried butterfly pea flowers or 2 tea bags into a heatproof cup and pour 1 cup (240 ml) hot water over them, let steep 5 to 10 minutes until deep blue then remove flowers or tea bags.
While it is hot stir in 1 to 1 1/2 tablespoons lavender honey to taste so it dissolves well, add 1 teaspoon pure vanilla extract if you're using it and give it another quick stir.
Taste the tea, if you want it sweeter add a bit more honey now because it blends easier when warm.
Let the tea cool to room temp or pop it in the fridge for 10 to 15 minutes until it's chilled enough so it won't melt all your ice.
Fill a tall glass with 1 cup (240 ml) ice cubes.
Pour 3/4 to 1 cup (180-240 ml) milk of choice over the ice, start with less for a stronger blue flavor and add more if you like it creamier.
Slowly pour the chilled butterfly pea tea over the milk so you get a pretty layered look, if you want the drink to change color add 1 thin lemon slice or 1 teaspoon fresh lemon juice now and watch it shift to purple.
Give it a gentle stir to combine flavors or leave layered for a photo op, taste and adjust with extra honey or milk if needed.
Garnish with a mint sprig and an extra lemon slice if you like, serve immediately and enjoy a calming, caffeine free afternoon treat.
Quick hacks: steep longer for bolder color, use cold brew overnight if you prefer less fuss, and warm the honey slightly for faster mixing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.