- Cuisine American
- Course Beverage
- Prep 10 min
- Cook 5 min
- Serves 2
Ingredients
- 2 tbsp dried hibiscus flowers (jamaica)
- 1 tsp dried butterfly pea flowers (optional, deepens purple hue)
- 1 cup filtered boiling water
- 2–3 tbsp organic coconut sugar or pure monk fruit sweetener, to taste
- 1 tbsp fresh-squeezed lemon juice
- 1 cup unsweetened full-fat coconut milk (canned, shaken well)
- 1 cup ice cubes
- Fresh blackberries or freeze-dried wild blueberries, for garnish
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- High-powered blender — Smoothies, nut milks, and blended drinks without chunks.
- Nut milk bag — Strain almond or oat milk to a clean, creamy finish.
- Cold brew pitcher — Steep coarsely ground coffee in cold water overnight — no machine needed.
Instructions
- Steep hibiscus flowers (and butterfly pea flowers, if using) in 1 cup of boiling water for 5 minutes. The liquid will turn a deep magenta or purple.
- Strain out the flowers, then stir in the coconut sugar or monk fruit sweetener until dissolved. Add lemon juice and stir — lemon brightens the color and flavor.
- Let the hibiscus base cool to room temperature or refrigerate until cold.
- Fill two tall glasses with ice.
- Pour half of the hibiscus base into each glass.
- Slowly pour 1/2 cup coconut milk over the back of a spoon into each glass, creating a layered effect.
- Garnish with fresh blackberries or freeze-dried blueberries and serve immediately.
FAQ
Where can I find butterfly pea flowers?
They are widely available online (Amazon, Thrive Market) and in many Asian grocery stores — look for 'blue butterfly pea tea.' They're optional but add a vivid indigo hue.
Why does lemon juice change the color?
Butterfly pea flower is pH-sensitive: it's blue in neutral water and turns purple or pink when acid (lemon juice) is added — a fun science trick that makes your drink even more vibrant.
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