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How to Make a Butterfly Pea Latte (Blue Matcha Latte Recipe)

You can pull together this Butterfly Pea Latte, hot or iced, in under 10 minutes. A vibrant shade of blurple, this 5-ingredient Blue Matcha Latte has a mild marshmallow undertone with a creamy vanilla finish, making it the perfect low histamine drink for any weather.

About this recipe

Decaf Matcha: If you can’t handle caffeine or are dealing with mast cell issues, the green matcha (made from cured tea leaves) is optional in this mermaid latte. You can even swap out the blue matcha for pink matcha (dragon fruit powder), to mix it up!

Low Histamine Tea. So many people write me asking for low histamine hot drinks to enjoy in the cooler months, so this is one of my many food-based answers. Check out the low histamine drinks page for more recipes.

Other names for a blue matcha latte include:

  • Blue Latte
  • Moon Milk
  • Mermaid Latte
  • Butterfly Pea Latte
  • Blue Moon Latte
  • Butterfly Pea Milk Tea
  • Blue Bantha Milk (from Star Wars)

Ingredients

Full-Fat Milk: you can use any type of milk you’d like in this recipe, but I’d highly recommend trying a homemade non-dairy milk.

Agave or Honey: there are a multitude of low histamine sweeteners you can use in drinks, but by far my favorite is manuka honey. Not only is it great for the digestive system, but manuka honey has been proven to lessen allergy symptoms, like those of histamine intolerance. A vegan honey alternative is agave.

Blue Matcha: also known as butterfly pea flower, this dried & ground botanical has a very mild herbal flavor, like marshmallow root and chamomile. If you tolerate it, you can substitute up to 1/2 teaspoon of this with regular matcha.

Vanilla Powder: this adds a mild sense of sweetness and complexity to the blue latte, without the need for any extra sugar. Vanilla also does a great job at complementing almost any other flavor you’d like to add.

Heavy Cream: though optional, this whipped ingredient lightens the beverage and adds a bit more sweetness with a touch of honey. A good vegan alternative is coconut cream, optionally sweetened with agave syrup.

How to prepare blue matcha: step-by-step instructions

Step 1. Add your milk and honey to a saucepan and heat it up over low for 3-5 minutes, until just starting to bubble around the edges. While your milk heats, you’ll want to make your whipped cream (you can also just pour it over your latte once done.

Step 2. Then turn off the heat but keep your pot on the warm burner. Add in your matcha powder(s), vanilla powder, and a pinch of salt and whisk it all together until well-combined (about one minute), and pour it into your chosen mug.

Step 3. If making the whipped topping, then in a separate small bowl, use a spoon to mix together your honey and cream until the honey dissolves. Use a hand blender or strong milk frother to whip the cream until it reaches soft peaks consistency, in 1-2 minutes.

Step 4. Then scoop it on top of your butterfly pea tea latte & enjoy!

Recipe notes & tips

Brewed Version: if you can only use the flowers to make a butterfly pea latte, I recommend using a full tablespoon and then straining out the flowers. If you use the butterfly pea tea rather than a milk base, you’ll want to froth your milk separately and then pour it over, and layer the whipped cream on top.

Making Your Own Milk: For those who are wary of trying or triggered by dairy, my homemade nut milk recipe is for you. It can be customized depending on your tolerance of different low histamine nuts and seeds, but all versions are preservative-free and easily freezable for later use.

Homemade Blue Matcha Latte Recipe Card

As always, if you like the recipe, I really appreciate a review or comment!

Butterfly Pea Latte (Blue Matcha Latte)

Butterfly Pea Latte (Blue Matcha Latte)

Yield: 1
Prep Time: 3 minutes
Cook Time: 6 minutes
Total Time: 6 minutes

Creamy with a marshmallow twist, this deep blue matcha latte is mildly sweet with a mellow vanilla undertone.

Ingredients

  • 3/4 to 1 Cup milk of choice (I like macadamia mylk)
  • 1 teaspoon honey
  • 1 teaspoon blue matcha (can sub up to 1/2 teaspoon with regular matcha, if tolerated)
  • 1/8 teaspoon vanilla powder
  • pinch of salt
  • Optional 2 Tablespoons heavy whipping cream + 1 teaspoon honey (to top; alt. coconut cream)

Instructions

  1. Add your milk and honey to a saucepan and heat it up over low for 3-5 minutes, until just starting to bubble around the edges. While your milk heats, you'll want to make your whipped cream (you can also just pour it over your latte once done.
  2. Then turn off the heat but keep your pot on the warm burner. Add in your matcha powder(s), vanilla powder, and a pinch of salt and whisk it all together until well-combined (about one minute), and pour it into your chosen mug.
  3. If making the whipped topping, then in a separate small bowl, use a spoon to mix together your honey and heavy cream until the honey dissolves. Use a hand blender or strong milk frother to whip the cream until it reaches soft peaks consistency, in 1-2 minutes.
  4. Then scoop it on top of your blue matcha latte & enjoy!

Notes

Brewed Version: if you can only use the flowers to make a butterfly pea latte, I recommend using a full tablespoon and then straining out the flowers. If you use the butterfly pea tea rather than a milk base, you'll want to froth your milk separately and then pour it over, and layer the whipped cream on top.

Making Your Own Milk: For those who are wary of trying or triggered by dairy, my homemade nut milk recipe is for you. It can be customized depending on your tolerance of different low histamine nuts and seeds, but all versions are preservative-free and easily freezable for later use.

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