Begin by boiling water to a near boil at approximately 200°F (93°C). Place 1 tablespoon of dried butterfly pea flowers into a heatproof container and pour 1 cup of hot water over them. Allow the tea to steep for 5–7 minutes until it transforms into a lively deep blue color. Strain out the flowers using a fine mesh sieve and set the tea aside to cool slightly.

In a mixing container, combine ⅓ cup of ice-cold milk (or your choice of non-dairy milk) with 1 tablespoon of vanilla syrup. Using a frother, blender, or a tightly sealed jar, blend or shake vigorously for about 10 seconds until the mixture becomes light and frothy.

Grab a tall glass and fill it generously with ice cubes to keep your drink refreshingly cold. Carefully pour the cooled blue tea into the glass, letting it flow over the ice. Next, gently spoon or pour the vanilla cold foam over the top of the blue tea.

Your Iced Blue Tea Latte is ready to serve! Aim to keep the layers visible for the best presentation.