Butterfly Lavender Recipe

Steep butterfly pea + black tea

Bring 500 ml water just to a boil, then let it cool slightly to ~90°C. Place the 2 tbs dried butterfly pea flowers and 2 black tea bags into a heatproof pitcher. Pour the hot water over them and steep for 4–6 minutes until the liquid is a deep blue. Steep on the shorter side (4 min) for brighter blue, longer (6 min) for deeper color and stronger flavor.

Sweeten and strain

Remove the tea bags and strain the butterfly pea flowers through a fine sieve. While the infusion is still warm, stir in 2 tbs honey until fully dissolved. Taste and adjust sweetness if desired. Set the blue tea aside to cool to room temperature, then chill briefly in the fridge if you want an iced drink faster.

Make the syrup

In a small saucepan combine 120 ml water and 0.5 cups granulated sugar. Heat over medium, stirring until the sugar dissolves and the mixture just comes to a simmer (about 3–4 minutes).

Infuse lavender

Remove the pan from heat, add 1 tbs dried culinary lavender, cover, and let steep for 10 minutes to extract floral flavor without bitterness.

Strain and finish

Strain the syrup through a fine mesh sieve into a jar, pressing on the lavender to extract liquid but discarding solids. While still warm, stir in 1 tbs fresh lemon juice to brighten the flavor (the acid will also turn some butterfly pea blue toward purple when mixed — reserve extra lemon slices for finishing if you want a color shift at the table). Chill the syrup in the fridge until cold.

Prepare glasses

For two servings, place about 1 cup (120 ml) of ice or 3 butterfly pea ice cubes per glass. If using the optional butterfly pea ice cubes, they add more color and slow dilution.

Portion the tea

Divide the cooled butterfly pea + black tea evenly between two tall glasses (about 250 ml per glass). The tea should be a vivid blue at this point.

Add milk for layering

Gently pour 180 ml milk into each glass over the back of a spoon (or pour slowly down the glass side) to create a layered look. The contrast between blue tea and white milk will be visible.

Sweeten with lavender syrup

Spoon or drizzle about 15–30 ml (1–2 tbs) lavender syrup into each glass, adjusting to taste. The syrup will add floral sweetness and may shift the color slightly depending on acidity.

Stir or present layered

If you want a marble/purple gradient effect, squeeze a small amount of lemon from the lemon slices (reserve 1 slice per glass) into one side of the glass or stir lightly — the acid causes the butterfly pea pigments to shift from blue toward purple. Serve immediately over ice.

Finish each glass with a sprinkle of 1 tsp dried lavender buds (split between glasses) and a lemon slice on the rim. For an aromatic touch, clap the lemon slice over the glass before placing it to release oils.