Thai Butterfly Pea Flower Latte
A stunning blue latte infused with butterfly pea flowers, warm turmeric and ginger, and sweetened with creamy condensed milk. The butterfly pea flowers brew into a brilliant blue tea that shifts to purple when acidic ingredients are added, making this both visually striking and aromatic. This Thai-inspired drink is best served warm and topped with a layer of condensed milk for authenticity.
- Prep
- 5 min
- Cook
- 8 min
- Wait
- 3 min
- Total
- 16 min
- Makes
- 2 lattes (about 8 oz / 240 ml each)
Steps
Before you start
- Have butterfly pea flowers on hand (available at Asian markets, health food stores, or online)
- Measure all ingredients before you start brewing to keep timing tight
- Use whole milk or plant-based milk (coconut, oat) for best creaminess
Boil water and steep flowers
- Heat 1½ cups (360 ml) water in a kettle or small saucepan until it reaches a rolling boil.
- Pour the hot water over 1 tablespoon (3 g) of butterfly pea flowers in a heatproof vessel (teapot or large mug).
- Add the sliced fresh ginger.
- Let steep undisturbed for 3–4 minutes, until the water turns a vivid blue.
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Ready when: Water is a deep, vibrant blue; ginger has softened slightly
Tip: Do not over-steep or the color may become dull. The flowers steep quickly.
Strain and combine spices
- Strain the butterfly pea tea through a fine-mesh strainer into a small saucepan or bowl, discarding the flowers and ginger.
- Add ¼ teaspoon (0.5 g) ground turmeric and ⅛ teaspoon (0.25 g) ground cinnamon (if using).
- Stir well for 30 seconds to fully dissolve the spices.
- The tea may shift slightly toward purple as the turmeric reacts with the natural pH of the butterfly pea.
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Ready when: Spices are fully dissolved and color is even
Tip: If the tea sits briefly before adding milk, it will deepen in color—this is normal and part of the butterfly pea flower's natural chemistry.
Heat milk and warm glasses
- While the tea steeps, warm ¾ cup (180 ml) of whole milk or coconut milk in a small saucepan over medium heat until steaming (do not boil).
- Pour a small amount of warm milk into each of 2 tall glasses to warm them, then pour it out.
- This step ensures the finished latte stays hot.
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Ready when: Milk is steaming and small wisps of steam rise from the surface
Tip: Warm glasses keep the final latte at drinking temperature longer.
Divide condensed milk and tea
- Pour 1½ tablespoons (22.5 ml) of sweetened condensed milk into the bottom of each warm glass.
- Divide the hot spiced butterfly pea tea evenly between the two glasses, pouring it slowly over the condensed milk.
- Stir gently to begin combining, though some separation is traditional.
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Ready when: Condensed milk is partially mixed in; you see swirls of blue and cream
Tip: Pour slowly to see the beautiful color transition and avoid splashing. The condensed milk will naturally float and swirl into the hot tea.
Add hot milk and serve
- Pour the hot steamed milk slowly into each glass, filling to about ¾ inch (2 cm) from the rim.
- Stir everything together gently with a small spoon until well combined, about 10–15 seconds.
- The latte should now be a uniform, creamy purple-blue.
- Add ¼ teaspoon (1.25 ml) of honey to each glass if you prefer extra sweetness (the condensed milk is already quite sweet), and stir once more.
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Ready when: Latte is fully combined, creamy, and uniform in color
Tip: If you want a more dramatic presentation, stir less and leave some of the condensed milk as a layer—this is how it is often served in Thai cafés.
Good to know
Tips
- Butterfly pea flowers are prized in Thai and Southeast Asian cuisine not just for their visual impact but for their natural color-changing properties—they shift from blue to purple or pink when mixed with acidic liquids or spices. This is a fun visual moment to watch.
- For a cold version, steep the butterfly pea flowers as directed, cool to room temperature, refrigerate, then serve over ice with condensed milk and cold milk—no need to heat the liquids.
- If your butterfly pea flowers look brownish or dull rather than a vibrant blue-purple, they may be old or of lower quality. Fresh, quality flowers will produce a more stunning color.
- The traditional Thai presentation keeps the condensed milk largely unmixed, creating a beautiful layered effect as you drink through the sweet cream and into the spiced tea. Stir as much or as little as you like based on preference.
Storage & reheating
This latte is best served immediately while hot. Any leftover brewed butterfly pea tea can be refrigerated in an airtight container for up to 2 days and reheated gently, but the condensed milk and milk components should not be stored mixed—assemble fresh for best quality.
Substitutions
- whole milk or coconut milk → oat milk, almond milk, or cashew milk. These plant-based options work well, though coconut milk provides the richest, most authentic Thai flavor.
- sweetened condensed milk → 2 tablespoons (30 ml) coconut cream mixed with 1 tablespoon (12 g) sugar. Creates a similar sweetness and creaminess; whisk the sugar and cream together before adding to the glass.
- fresh ginger → ¼ teaspoon (0.5 g) ground ginger or omit entirely. Fresh ginger provides better aroma, but ground ginger works. You can also skip it if you prefer a simpler flavor profile.
- ground turmeric → a tiny pinch of cardamom or omit entirely. Turmeric adds earthy warmth and subtle color shift; cardamom gives a different spiced note, or you can skip spices for pure butterfly pea flavor.
