First Step: Prepare and Boil Water

Bring 500 ml (2 cups) of filtered water to a boil in a saucepan. If you choose to include ginger, add the fresh ginger slices or grated ginger now to infuse its warm, spicy flavor during boiling.

Second Step: Steep Butterfly Pea Flowers

Once the water reaches boiling, remove it from heat. Immediately add 2 tablespoons of dried butterfly pea flowers. Allow them to steep for about 10 minutes to fully extract their vibrant blue color and delicate floral flavor.

Third Step: Strain the Flowers

After steeping, strain out the butterfly pea flowers using a fine mesh sieve if you prefer a clear drink. Alternatively, leave the flowers in the drink for a rustic appearance that adds herbal depth.

Fourth Step: Add Vinegar, Lemon, and Sweetener

Stir in 1 tablespoon of raw apple cider vinegar and the juice of 1 lemon (about 1 tablespoon). Add 1 teaspoon of honey or your choice of natural sweetener like agave or maple syrup if desired. As you stir, notice the remarkable color change from deep blue to vibrant purple, a signature feature of this Brazilian Mounjaro recipe.

Fifth Step: Serve and Enjoy

Serve the drink immediately while warm, or allow it to cool down and serve over ice for a refreshing cold version. This drink works wonderfully as a morning metabolism booster or a revitalizing afternoon pick-me-up. For best benefits, consume it on an empty stomach or before meals to aid digestion and appetite control.