• 4 ounces butterfly pea tea
  • 2 ounces Somrus Chai Liqueur
  • Blueberries
  • 2 ounces heavy whipping cream
  • Blueberry cold foam*


*Blueberry Cold Foam:

  • 3 ounces heavy cream
  • 1 ounce blueberry simple syrup**


**Blueberry Simple Syrup:

  • ¼ cup water
  • ¼ cup sugar
  • ¼ cup blueberries


For the blueberry cold foam: Add heavy cream to a small bowl with blueberry syrup. Froth until it thickens.

For the blueberry simple syrup: Add water, sugar and blueberries to a small pot and cook over medium heat until sugar dissolves and blueberries break down. Turn off heat and allow to cool before straining into a mason jar. Completely cool before adding a lid and refrigerating until ready to use.

For the cocktail: Make butterfly pea tea as directed. Allow to cool.

In a glass with ice, add liqueur and slowly layer in cooled butterfly pea tea. Garnish with blueberry cold foam and fresh blueberries.

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