Begin by boiling water in a kettle until it reaches a rolling boil. Measure out your butterfly pea flowers and steep them in the hot water for 5–7 minutes. Strain out the flowers and let the tea cool slightly at room temperature.

While the blue tea cools, prepare the vanilla cold foam. In a blender, combine ½ cup of ice-cold whole milk with 2 tablespoons of vanilla syrup. Blend on high for about 10 seconds until smooth and frothy.

Grab a tall glass and fill it with ice cubes. Pour the cooled blue tea over the ice, creating a vibrant blue base for your latte. Spoon or pour the vanilla cold foam on top to create a layered look.

For presentation, keep the layers intact or stir gently to combine before serving. Your Iced Blue Tea Latte is now ready!