Start by boiling water until it reaches a rolling boil, then remove it from heat. In a heatproof container, steep 1 tablespoon of dried butterfly pea flowers in 1 cup of the hot water for 5–7 minutes. Strain out the flowers and let the tea cool slightly before proceeding.

While the blue tea cools, take a blender or frother. Pour in ⅓ cup of ice-cold whole milk, or your choice of oat or almond milk for a dairy-free option. Add 1 tablespoon of vanilla syrup to the milk, then blend or froth for about 10 seconds until it becomes light and foamy.

Grab a tall glass and fill it generously with ice cubes, making sure it’s packed nicely. Pour in the cooled blue tea, filling the glass about halfway. Gently spoon or pour the creamy vanilla cold foam over the top of the blue tea.

Your stunning Iced Blue Tea Latte is now ready! You can either leave it layered for a picturesque presentation or stir to mix the foam and tea.