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

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