The Philippine Atmospheric, Geophysical, and Astronomical Services Administration (PAGASA) has officially announced the start of the rainy season in the country.

Bar expert Karl John D. Rivera, CGSP, MSc elevates the classic mug of piping hot tea and coffee into an exhilarating mocktail experience.

The mixologist reiterated the importance of boosting the immune system against monsoon-related infections such as flu, colds, and other respiratory ailments.

His recommendation: Sweet Butterfly Pea Tea. Full of benefits, the flower is antioxidant, anti-inflammatory, and a good aid for digestion. It likewise improves eyesight, stabilizes blood sugar levels, and enhances memory.

“If you are preparing for a quiz or working from home, exercising with a workout routine or simply resting and relaxing, this is the go-to drink to warm you up on a cold day,” he stated. “The Butterfly Pea Tea on its own has a little bitter taste. However, the mint leaves to balance it perfectly with a little touch of acidity.”

Vietnamese Egg Coffee, on the other hand, is ideal for those who cannot decide whether to cap off their hearty meals with a decadent dessert or a cup of joe.

“Why not enjoy both?” Rivera beamed. “We Filipinos love our Leche Flan. This is closely similar – a leche flan but with a kick. Some may find condensed milk too overwhelming as a sweetener, so you must balance it with strong coffee,” he advised.

Equipped with experiences from the fine dining restaurants of New World Hotel Manila Bay, formerly Hyatt Hotel, and Casino Manila Bay, Rivera is motivated to share easy recipes.

He currently imparts his knowledge and skills to aspiring hoteliers of his alma mater, the De La Salle-College of Saint Benilde. He brings with him degrees in Master of Science in Tourism and Hospitality Management and a Bachelor of Science in Hotel, Restaurant, and Institution Management – both with majors in Hospitality Management.

Sweet Butterfly Pea Tea Mocktail

Ingredients:

• 2 tablespoons dried butterfly pea flowers (in Tagalog: ternate)
• 2 tablespoons fresh mint leaves or peppermint leaves
• ½ cup granulated sugar
• 4 cups water
• Lemon or lime juice
• Ice

Procedure:

1. Bring water to a boil.
2. Place dried butterfly pea flowers with mint or peppermint leaves in a teapot. Add sugar.
3. Bring to a boil. Remove water from the heat and pour over the mixture.
4. Leave the mixture for 5 minutes. Let the water absorb the flavors and aroma of the Butterfly Pea Tea and mint leaves.
5. Pour over a filter onto a transparent glass.
6. Add lemon or lime juice accordingly. Witness the color change as the liquid is poured.

For iced: Leave the tea in the fridge for about 24 hours. As the tea cools down, it will have a lighter color.

Vietnamese Egg Coffee

Ingredients:

• 1 cup of freshly brewed coffee
• 2 tablespoons sweetened condensed milk
• 1 egg yolk

Procedure:

1. Brew a cup of coffee.
2. Combine the condensed milk with the egg yolk and add a tablespoon of coffee.
3. Place mixture in a small bowl and whisk until foamy in texture.
4. Fill mug either one-third to a half total with coffee, then top with egg cream.

Here’s a bonus recipe:

Coffee and Cream Mocktail

Ingredients:

• 1 large scoop of vanilla ice cream
• 1 cup of freshly brewed hot coffee

Procedure:

After brewing a cup of coffee, add a large scoop of vanilla ice cream.

“Who said that ice creams are only for summer? You can enjoy the taste of ice cream with the warmth of coffee by combining the two,” Rivera added.

“You may also add other syrups in the mocktail such as caramel, chocolate, or even strawberry,” he concluded.