Start by boiling water to around 200°F (93°C). Place 1 tablespoon of dried butterfly pea flowers in a heatproof container and pour 1 cup of hot water over them. Let the flowers steep for 5–7 minutes until the tea develops a deep blue color. Strain the liquid to remove the flowers, then allow the tea to cool slightly at room temperature.

While your blue tea is cooling, prepare the creamy cold foam. In a blender, combine ⅓ cup of ice-cold milk (or your preferred non-dairy alternative) with 1 tablespoon of vanilla syrup. Blend on high for about 10 seconds until smooth and frothy.

Fill a tall glass with ice cubes, leaving a bit of space on top. Pour the cooled blue tea over the ice, filling the glass about three-quarters full.

Gently spoon or pour the freshly made vanilla cold foam over the blue tea.

Serve immediately and delight in the refreshing floral flavors and creamy textures!