Protect the colourBlue spirulina is sensitive to strong heat and acidic ingredients. Use room-temperature or cool water and test every syrup before adding it to the recipe.
Starting recipe
Ingredients
- Blue spirulina at the tested dose
- 30–40 ml room-temperature water
- 170–200 ml oat, coconut or dairy milk
- Ice
Optional finish
- A restrained vanilla note
- Coconut foam
- White cold foam for a blue cloud effect
Iced Blue Spirulina Latte
- Whisk blue spirulina with room-temperature water until completely smooth.
- Fill a clear glass with ice and milk.
- Pour the blue base slowly over the milk for a layered finish, or stir for an even blue.
- Taste before adding sweetener and serve immediately.
Common colour problems
The blue turns purple
An acidic syrup or fruit base can shift the colour. Test combinations in a small cup before adding them to the menu.
The colour is too pale
Check the product dose, the opacity of the milk and the amount of ice dilution. Record the final recipe by weight.
The powder clumps
Prepare a smooth water base first. Do not add dry powder directly to a full glass of cold milk.
Menu combinations
Pair blue spirulina with coconut, vanilla or a white cold foam. Keep combinations simple so the blue remains the visual focus.