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

1. 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.
2. 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.
3. 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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If you enjoyed this recipe, then you might also like:

1. Chef Hong's Thai-Style Young Coconut + Crab Salad
2. Chef Hong's Favorite Smoothies
3. Chef Hong's Tom Yum (Thai Spicy and Sour Soup)
4. Chef Hong's CoCo Choco Spread