How to make a Jasmine Butterfly Pea Tea Latte!

This might be one of the prettiest drinks you’ll ever make. In this post (and the full video tutorial), I’ll show you how to make the Jasmine Butterfly Pea Tea Latte. This combines fragrant jasmine green tea with the vivid blue colour of butterfly pea flowers — and when layered with milk and condensed milk, it turns into a stunning two-toned drink that’s as beautiful as it is delicious.

The butterfly pea flower is common in Southeast Asia, especially in Thailand and Vietnam, where it’s used to naturally colour desserts, rice, and teas. You can often find it growing wild in the countryside, or in markets as dried blossoms. If you’re outside Asia, look for it in Asian grocery stores or online.

Origins of the Butterfly Pea Tea

Butterfly pea tea, known as Nam Dok Anchan in Thailand, has been used for generations for its vibrant colour and soothing qualities. It changes shades when mixed with acids like lemon juice, from deep blue to purple, making it a favourite for café-style layered drinks. When combined with jasmine green tea, it takes on a floral, almost honey-like aroma that pairs beautifully with the creaminess of milk and condensed milk.

Flavour Profile

• Base: Floral and aromatic jasmine green tea

• Colour: Naturally bright blue from butterfly pea flowers

• Sweetness: Creamy condensed milk with a gentle floral note

• Overall: Smooth, fragrant, and lightly sweet — a café-style twist on traditional Thai tea

Quick Facts

• Prep time: 10 minutes

• Steep time: 5–10 minutes

• Serves: 1 (about 300 ml)

• Taste: Floral, creamy, and soothing

• Keywords: butterfly pea tea, jasmine latte, blue milk tea

Ingredients

• 1 flat Tbsp jasmine green tea leaves (loose leaf)

• 2 g butterfly pea flowers (about one handful)

• 75 ml hot water at 65 °C (149 °F)

• 100 ml milk (dairy or plant-based)

• 1½ Tbsp condensed milk

• Ice (for serving)

Instructions

1. Brew the Tea

   • Add jasmine green tea and butterfly pea flowers to a teapot or infuser.

   • Pour in 75 ml of hot water (65 °C).

   • Steep for 5–10 minutes, stirring once halfway through to help the flowers release their colour.

   • Strain and set aside.

2. Prepare the Milk Mixture

   • In a separate cup, combine milk and condensed milk. Stir until well mixed and creamy.

3. Assemble the Drink

   • Fill a tall glass with ice.

   • Pour in the milk mixture first to form the bottom layer.

   • Slowly pour the tea mixture over the back of a spoon to create a gradient effect.

4. Decorate and Serve

   • Add mint leaves or edible flowers for a photo-worthy finish.

   • When ready to drink, stir the layers together to enjoy the blend of flavours.

Pro Tips

• Always cut off the base stems from fresh butterfly pea flowers before brewing — they can make the tea bitter.

• Brew at lower temperatures (65 °C) to prevent the jasmine leaves from burning.

• Try swapping condensed milk for coconut milk for a tropical twist.

• Add a splash of lemon juice if you want to see the drink turn purple!

FAQs

Q: Can I use fresh butterfly pea flowers?

A: Yes! Just cut off the base stems and use 6–8 fresh flowers per serving.

Q: Can I make it vegan?

A: Absolutely! Replace the condensed milk with coconut condensed milk or oat creamer.

Q: Why is my tea pale blue instead of vibrant?

A: It depends on the quantity and freshness of your butterfly pea flowers. Add a few more for a deeper hue.

Watch the Video

👉 Watch the full tutorial on YouTube

• Hokkaido Milk Tea from Powder

• Vegan Spiced Matcha Latte (No Sugar!)

• Simple Creamy Whipped Strawberry Matcha Latte

This Jasmine Butterfly Pea Tea Latte is delicate, floral, and picture-perfect. If you’re looking to impress friends or just brighten your day, this drink is a must-try. Don’t forget to and subscribe to my channel for new drink recipes!