Ingredients
- 250mL plant-based milk (must have some oil content) or regular milk
- 1 heaped dessertspoonful of organic chai masala(1)
- 1 heaped dessertspoonful of Pure Butterfly Pea flowers
- (optional) 1tsp black tea(2)
- 0.5-1tsp honey
Method
To make the infusion put the milk, chai spice mix, butterfly pea flowers (and black tea) into a cup or similar (we use a protein shaker). Mix and place into the fridge to infuse overnight. Give the mix a swirl every now and then – this will help the blue antioxidants come out of the butterfly petals and release the flavours of the spice mix.
Take the infusion out of the fridge and add honey. You can heat & froth the mixture directly using the steam wand on a coffee machine, or bring the mixture to the boil in a small pot on the stove.
When your chai is nice and hot, take it off the heat (or stop frothing it) and let it sit for 5-10 minutes – this will ensure that the tasty oils from the spice mix infuse into the milk.
Gently stir the fragrant foam into the mixture, and strain through a sieve into your cup. The result is a light blue spiced drink with sweet honey and tea notes, and a shiny glossy foam. Enjoy!
Video: How to make Thé Paon’s Blue Sky Chai
A couple of notes:
(1) Chai masala is a mix of spices that are coarsely shredded or crushed into small pieces, and does not contain any sugar. The spice pieces also need to be big enough to be caught in a sieve so that your finished product is velvety and smooth. We’ve linked our favourite chai mix in the ingredient list – you should be able to find an equivalent in most countries.
(2) Black tea is optional in this mix because you’re already getting antioxidants from the butterfly pea flowers. Adding black tea gives a more complex chai flavour, but also results in a caffeinated drink.
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