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Iced Butterfly Pea Flower Tea Latte

Use the beautiful Butterfly Pea Flowers to create this Iced Butterfly Pea Flower Tea Latte. The splash of creamy milk produces a gorgeous white swirl in the blue or purple pool of tea.

Facts about the butterfly Pea Flower Tea

  • The blue color comes naturally from the purplish-blue petals of the butterfly pea flower.
  • It’s an herbal tea, technically a tisane, as it is not a true tea
  • Because it comes from the flower, it is caffeine-free.
  • Many call this “blue tea” or even “purple tea”.
  • You can make tea with the flowers and you can also make a tea latte by adding a little milk and sugar.


RELATED: Make & Enjoy the Beauty & Benefits of Butterfly Pea Flower Tea

Iced Butterfly Pea Flower Tea Latte


Some people I don’t love the taste of this drink, but everyone loves the way it looks, so it’s often chosen for it’s looks. Still, with some additions, it becomes a delicious beverage.

Imagine going for a walk in the woods and you pick up some twigs and dry leaves. Prepare a tea with those twigs and leaves in boiling water. That’s a bit like what this tea tastes like.  It’s woody and earthy.

Most people choose to add lemonade or lemons to butterfly pea flower tea to make it taste better. The bright, lemony flavor harmonizes with the earthy tea.

Loose butterfly pea flowers are whole, dried flowers. Butterfly pea flowers tea bags are flowers that have been crushed into small bits.

The loose, whole butterfly pea flowers are better quality than tea bags. However,  for recipes or drinks where you’re adding milk and sugar, tea bags work well, too.

Iced Butterfly Pea Flower Latte Ingredients

  • Butterfly pea flower tea (loose or bags)
  • Filtered water
  • Vanilla extract
  • Sweetened condensed milk
  • Half & half
  • Ice cubes





  1. Make butterfly pea flower tea
  2. Make vanilla sweet cream
  3. Assemble drink



Steep tea bags in hot water and watch the water turn a dark blue. Take out tea bags and set aside to cool.


Combine half & half, sweetened condensed milk, and vanilla extract.


Fill cup with ice and pour in the cooled down blue tea. Next, slowly pour in the vanilla sweet cream and watch it create pretty swirls.

Tea Sommelier’s Tip: To get the pretty swirls, don’t replace the half & half with milk. Milk is too liquid-y so it’ll just go straight to the bottom without creating pretty swirls.


  • The half & half with sweetened condensed milk and vanilla extract can be made ahead of time and stored in an airtight container in the refrigerator.
  • The butterfly pea flower tea can also be made ahead of time and kept in the refrigerator for about 4 days.
  • If using loose butterfly pea flowers, use 2 teaspoons of butterfly pea flower tea instead of 2 tea bags.


Is there caffeine?

No, there’s no caffeine at all.

Is this drink really not that great?

It looks so good but it definitely does not taste as good as it looks. The only way I like having this tea is with lemons or lemonade.

I’m using dried butterfly pea flowers. How much do I use?

Replace the 2 tea bags with 2 teaspoons of dried flowers.

Why are you using tea bags for this recipe instead of loose tea?

I’ve made it using both the whole flowers and tea bags and it really tastes pretty much the same, so I’m picking the easier to use option — tea bags.

Can I use regular milk instead of half & half?

You can, but you won’t get the pretty swirls like you can with half & half.


ICED Butterfly Pea Flower Tea Latte

Makes 2 servings


  • 2 cups of ice
  • 2 cups of water
  • 1/3 cup half & half
  • 2 butterfly pea flower tea bags (or equivalent loose tea)
  • 1 tablespoon sweetened condensed milk
  • 1 teaspoon vanilla extract


  • Boil water. If using an electric kettle with a temperature setting, set it to 180°F. Use filtered water if possible.
  • Put tea bags into your teapot. Add hot water and steep for 5 minutes. Allow to cool.
  • Combine half & half, sweetened condensed milk, and vanilla extract. Stir to mix. Set aside.
  • Pour cooled butterfly pea flower tea into 2 cups filled with ice.
  • Slowly pour in vanilla sweet cream into each cup. The sweet cream swirls around then settles to the bottom, leaving a pretty gradient.


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