Blue Moon Latte Recipe

Make the syrup

Combine granulated sugar and 60 ml water in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add the dried butterfly pea flowers (or blue powder) to the simmering syrup. Reduce heat to low and steep for 5 minutes until the liquid turns a vivid blue. If using powder, whisk briskly to incorporate.

Remove from heat and strain the syrup through a fine mesh sieve into a clean jar, pressing on the solids to extract color and flavor. Discard solids. Stir in the lemon juice to brighten the color and balance sweetness. Let cool to room temperature before using (about 15–20 minutes). Makes roughly 3–4 tablespoons.

Pull espresso

Pull two shots of espresso (about 2 oz / 60 ml total). If you don't have an espresso machine, brew 60 ml very strong coffee with a Moka pot or Aeropress. Keep espresso hot and pour 30 ml hot water into the cup to warm it before making the drink, discarding the warming water.

Steam or heat the milk

Steam 8 oz (240 ml) whole milk to about 60–65°C (140–150°F) with a silky texture. If you don't have a steamer, heat the milk on the stovetop until steaming (do not boil) and froth with a handheld frother to create microfoam.

Flavor the milk

Stir 0.25 tsp vanilla extract into the milk after steaming. For a cold version, shake milk and vanilla with ice in a sealed jar and strain (do not steam).

Optional cold foam

If using cold foam: combine 2 oz (60 ml) cold milk with 1 tsp of the cooled Blue Moon syrup and froth until thick and creamy, then refrigerate until ready to top.

Add 1–1.5 tablespoons of the cooled Blue Moon syrup into the warmed (or chilled) serving glass. Adjust to taste for sweetness and color intensity.

Pour the hot espresso directly over the syrup. The espresso's heat will slightly change the syrup hue; stir gently to combine, creating a layered blue-brown effect.

Slowly pour the steamed milk into the espresso-syrup mixture, holding back foam with a spoon. Aim for a smooth latte surface. If using cold foam, spoon the foam on top.

Garnish with a pinch of edible dried violet or a couple butterfly pea flowers and a light dusting of fresh lemon zest to enhance aroma and add a subtle citrus lift.

Serve immediately. Stir again before drinking if you prefer uniform color and flavor.