Strawberry Butterfly Pea Flower Boba Tea Recipe
This Strawberry Butterfly Pea Flower Boba Tea is a visual masterpiece that tastes even better than it looks. By combining the earthy, floral notes of blue butterfly pea flower with the sweet nostalgia of strawberry syrup, you create a cafe-quality drink right in your kitchen. The secret lies in the density of the liquids, allowing for a beautiful tri-color gradient of pink, white, and purple.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Cuisine: Asian Fusion
Ingredients
Butterfly pea flower tea bag – 1 unit
Water (for tea) – ⅓ cup
Brown sugar – 1 teaspoon
Strawberry syrup – ⅓ cup
Ice – ¾ cup
Milk (any variety) – ⅔ cup
Water (for boiling boba) – ¾ cup
Tapioca balls – ¼ cup
Instructions
Steep the butterfly pea flower tea bag in 1/3 cup of hot water (195°F) for 5 minutes.
Discard the tea bag and stir in the brown sugar until dissolved. Set aside to cool.
Boil 3/4 cup water in a small saucepan and add the tapioca balls.
Cook boba on medium-high heat for 8-10 minutes, stirring occasionally, then drain.
Place the warm tapioca balls into the bottom of a tall glass and pour in the strawberry syrup.
Fill the glass with 3/4 cup of ice.
Slowly pour the milk directly onto the ice cubes to help maintain the first layer.
Finish by gently pouring the cooled butterfly pea tea over the ice to create the final blue/purple layer.
Serve immediately with a wide straw and stir before drinking.
Notes
• The trick to perfect layers is pouring the liquid slowly over the ice cubes rather than directly into the liquid below.
• Use warm boba! Adding them while they are still warm ensures they stay soft and chewy throughout the drinking experience.
• If your butterfly pea tea looks more purple than blue, it may be due to the acidity in your water; use filtered water for a truer blue.
• For a vegan version, use oat milk or almond milk, which both layer beautifully due to their fat content.