Blue Moon Milk Tea

Blue Moon Milk Tea

From the Rishi Kitchen



1 oz double jasmine syrup
6 oz blue milk
2 g Rishi Barista Matcha
Add syrup and milk to a 16-ounce glass filled with ice.
Sift matcha over a spouted matcha bowl; cover with 2 ounces filtered water (@180°F); whisk vigorously until frothy. Pour over blue milk.


Blue Milk

64 oz whole milk (or unsweetened coconut milk)
5 oz blue ink
Combine ingredients and stir.


Blue Ink

1.75 g Rishi Butterfly Pea Flower Powder
2 oz hot water
1.5 oz cold water
Whisk powder with hot water. Add cold water and continue whisking until fully combined.


Double Jasmine Syrup

10 g Rishi Jasmine green tea, divided
10 g Rishi Moonlight Jasmine green tea, divided
10 oz sugar (or agave)
Infuse 5 grams of each jasmine tea (combined, 10 grams total) in 12 ounces filtered water (@180°F) for 4 minutes; strain/decant fully into a small saucepan over medium-low heat. Add sweetener and remaining tea. Bring to a simmer then turn off heat & cover. Infuse for 4 minutes; strain/decant fully.
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