Blue Vanilla Lilac Matcha Latte

This unique, blue-hued vanilla lilac matcha latte is the perfect sip for spring (yes, lilacs are edible!). It's a bit sweet, a bit floral, and very eye-catching. You'll want to make this blue matcha all season long.

Ingredients

  • 1 c unsweetened vanilla soy milk (or other milk)
  • 0.25 c fresh lilac flowers, plus additional for garnish
  • 2 tsp maple syrup
  • 0.25 tsp ground vanilla bean powder
  • Few pinches blue spirulina or butterfly pea flower powder
  • 2 tbsp water
  • 0.5 tsp matcha powder
  • Ice for serving
  • Coconut whip (or other whipped topping)

Instructions

  1. Pour the soy milk into a small saucepan. Add the lilac flowers, maple syrup, vanilla, and either blue spirulina or butterlfy pea flower.
  2. Slowly warm the soy milk over low heat until steaming, stirring to combine all of the ingredients. Adjust the sweetness and color to your own preferences.
  3. Pour the infused soy milk into a wide-mouth jar using a fine mesh strainer to remove the flowers. Chill for at least several hours if making an iced matcha latte.
  4. In a matcha bowl (or other mixing vessel), combine 2 tbsp water with the matcha powder. Use a milk frother or matcha whisk to thoroughly mix the matcha into the water, making sure there are no clumps.
  5. For an iced matcha latte, fill a tall serving glass with ice.
  6. Pour the lilac infused milk into the serving glass, then top it with the matcha shot.
  7. Top the lilac matcha latte with a dollop of coconut whip and additional lilac flowers.
RECIPE from The Rogue Brussel Sprout Blog
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