A pretty blue herbal tea latte made with butterfly pea flowers. Add a splash of milky vanilla sweet cream and ice to create a gorgeous creamy swirl. This iced blue tea latte is easy to make and naturally caffeine-free.
Iced Blue Tea Latte
When you add milk to tea it becomes a tea latte. Here, butterfly pea flower tea combined with ice and a vanilla sweet cream becomes an iced butterfly pea flower latte. There’s no coffee or caffeine in this drink—just bright, natural color from the butterfly pea flower petals.
The petals yield a vivid purplish-blue infusion commonly called blue tea. You can buy butterfly pea flower tea as whole dried flowers or in tea bags. Whole flowers are higher quality, but tea bags are convenient and work well for milk-based recipes.
Note from Jee
About the flavor: butterfly pea flower tea has an earthy, slightly vegetal taste that some describe as musky. Many people love the look more than the straight tea flavor. If you prefer a brighter profile, the tea pairs nicely with lemon or lemonade (which also turns the color from blue to purple), but don’t add citrus when making a creamy latte.
Recipe Summary
- Butterfly pea flower tea is an herbal, caffeine-free tea.
- Homemade vanilla sweet cream sweetens and lightens the deep blue to a pretty Tiffany-blue color while creating swirls when poured over ice.
- Great for themed parties, baby showers, or any time you want a show-stopping non-caffeinated drink.
- Yield: one 16 oz serving.
Ingredient Notes
- Butterfly pea flower tea: tea bags are convenient for this recipe; loose flowers work too (use 1 ½ teaspoons if using loose tea).
- Sweetened condensed milk: combined with half & half, it creates the thick, swirly sweet cream and adds sweetness.
- Half & half: thins the condensed milk so the cream pours and creates those pretty swirls.
- Vanilla extract: optional, but it adds depth to the sweet cream.
- Filtered water and ice yield a cleaner-tasting tea.
Full ingredients and full step-by-step instructions are listed in the recipe card below.
Step-by-Step Instructions
Step 1: Steep butterfly pea flower tea bag(s) in hot water, about 5 minutes. Remove the tea bag(s) and let the tea cool.
Step 2: Make the vanilla sweet cream by whisking together half & half, sweetened condensed milk, and vanilla extract until combined.
Step 3: Fill a 16 oz cup with ice and pour in the cooled butterfly pea flower tea.
Step 4: Slowly pour the vanilla sweet cream over the tea and watch the cream swirl and settle into a pretty gradient.
Expert Tips
- Use half & half rather than regular milk to create visible swirls—the thicker creamier mixture gives a layered effect.
- If using loose butterfly pea flowers, measure 1 ½ teaspoons for one tea bag equivalent.
- The vanilla sweet cream can be mixed ahead and refrigerated in an airtight container for up to 2 days.
- Prepared butterfly pea flower tea keeps in the fridge for about 4 days.
Related
- Butterfly Pea Flower Lemonade
- Strawberry Butterfly Pea Flower Latte Bubble Tea
- Butterfly Pea Flower Matcha Lemonade
- Butterfly Pea Flower Syrup
If you tried this Iced Butterfly Pea Flower Latte recipe, please leave a star rating and share how you liked it in the comments below.
Iced Butterfly Pea Flower Tea Latte
Prep Time: 3 minutes
Total Time: 8 minutes
Yield: 1 serving (16 ounces)
Equipment
- Electric kettle or other way to heat water
- Teapot or heatproof container
- Glass and spoon for mixing
Ingredients
- 1 tea bag butterfly pea flower (or 1 ½ tsp loose)
- ¾ cup hot water
- 1 tablespoon sweetened condensed milk
- ⅓ cup half & half
- 1 teaspoon vanilla extract (optional)
- 1 cup ice
Instructions
- Boil water. Bring water to a gentle boil or about 180°F. Use filtered water if possible.
- Steep tea. Place the butterfly pea tea bag(s) in the teapot, add hot water, and steep for 5 minutes. Remove the tea bag(s) and let the tea cool.
- Make the sweet cream. Combine half & half, sweetened condensed milk, and vanilla extract. Stir until smooth.
- Assemble the drink. Fill a glass with ice, pour in the cooled blue tea, then slowly pour the vanilla sweet cream over the top. The cream will swirl and settle, creating a pretty gradient.
Notes
- If using loose tea, use 1 ½ teaspoons of butterfly pea flower per tea bag.
- Vanilla extract enhances flavor but is optional.
- Use half & half rather than milk for the swirl effect; milk will sink too quickly.
- Store the prepared sweet cream in the fridge for up to 2 days. Brewed tea keeps about 4 days refrigerated.
Nutrition
Calories: 181 • Carbohydrates: 15 g • Protein: 4 g • Fat: 11 g • Sugar: 15 g
Nutrition information is an estimate.