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Brazilian Mounjaro Recipe with Apple Cider Vinegar

The Brazilian Mounjaro recipe with apple cider vinegar is a natural, antioxidant-rich drink that combines butterfly pea flowers, honey, lemon juice, and ACV for a vibrant purple wellness beverage that may support digestion and metabolism.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Beverage
Cuisine: Brazilian
Calories: 35
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons dried butterfly pea flowers
  • 500 ml 2 cups water
  • 1 teaspoon apple cider vinegar raw, unfiltered with the mother
  • 1 tablespoon honey or sweetener of choice
  • 1 teaspoon fresh lemon juice
  • Optional: ½ inch fresh grated ginger 1 cinnamon stick, mint leaves, ice cubes

Method
 

  1. Boil 500 ml water in a saucepan.
  2. Remove from heat and add butterfly pea flowers. Steep for 10 minutes until deep blue.
  3. Strain liquid into a pitcher, pressing flowers to extract liquid.
  4. While warm, stir in honey until dissolved. Add lemon juice and apple cider vinegar. The color will change to purple.
  5. Serve warm or chilled over ice, garnished with mint or lemon slices.

Notes

Always use raw, unfiltered apple cider vinegar. Avoid adding vinegar to boiling water to preserve enzymes. Adjust sweetness and spice level to personal taste.