Blue Lotus – Energy Recipe

Steep the blue lotus

Bring 4 cups of water to just under a boil (about 95°C / 200°F). Place 2 tablespoons dried blue lotus flowers in a heatproof pitcher or teapot. Pour the hot water over the flowers, cover, and steep for 10–12 minutes until the liquor is a vivid blue and aromatic.

Strain the infusion through a fine mesh sieve into a heatproof bowl or pitcher, pressing gently on the flowers to extract flavor. Discard solids. While still warm, stir in 2 teaspoons honey until dissolved. Allow the tea base to cool to room temperature (about 20–30 minutes) or speed cooling in an ice bath for 10 minutes.

Prepare ginger and citrus

In a small bowl, combine 2 tablespoons fresh lemon juice, 1 tablespoon fresh orange juice, and 1 teaspoon grated ginger. Stir and let sit 2–3 minutes to meld flavors.

Bloom the matcha

Sift 1 teaspoon matcha powder into a small bowl. Add 1/4 cup of the cold water and whisk vigorously in a zig-zag motion until a smooth, frothy paste forms with no lumps.

Combine the matcha paste with the remaining 3/4 cup cold water to make an energized matcha solution.

When the blue lotus tea base has cooled to room temperature, stir in the citrus-ginger mixture and the matcha solution until evenly combined. Taste and adjust sweetness with additional honey if desired (up to 1–2 tsp more). Add a pinch (about 1 tsp) sea salt — this enhances perceived brightness and energy.

To serve chilled: fill two glasses with ice (about 1/2 cup ice per glass). Divide the blue lotus energy mixture between the glasses. Top each with 1/2 cup sparkling water if you want fizz, or omit for a still beverage. Stir gently to combine.

Garnish each glass with a lemon wheel or an edible blue flower. Serve immediately.

If you prefer a completely cold concentrate for later, cool the blended mixture in the refrigerator for at least 1 hour and store in a sealed container up to 48 hours. Add sparkling water and ice at serving time.