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