Chef Hong's Infused Butterfly Pea + Lemongrass Tea
SERVES 1
What you need
- 16 oz. (or 2 cups) Copra Coconut Water
- 2 TBS butterfly pea flower
- 1 stalk fresh lemongrass
- 1 slice of ginger
- 1 tsp Copra Coconut Nectar, if you like it sweeter
- 1 slice of lime, ginger + lemongrass, for garnish
step by step
- Infused 2 tablespoons of butterfly pea flowers, a slice of ginger, 1 stalk lemongrass with a bottle of coconut water for about 3 hr at least. If you like it sweeter you can put in 1 teaspoon (or to taste) of coconut nectar. Mixed well.
- Strained with a tea strainer and served on ice. Or if you which to serve hot, you can heat everything up in a medium pot. Bring it to a boil. Strain and serve.
- Both iced and hot tea can be garnished with a sliced of lime or lemon, ginger and lemongrass.
*Created by Chef Hong Thaimee
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