Begin by boiling water to approximately 200°F. Pour it over 2 teaspoons of dried butterfly pea flowers in a heatproof container. Steep for 5–7 minutes until the water deepens to a vibrant blue hue, then strain out the flowers and allow the blue tea to cool slightly.

While the blue tea cools, take 1 cup of ice-cold whole milk (or your chosen non-dairy alternative) and add 1-2 tablespoons of vanilla syrup to a blender. Blend for about 10 seconds on high until smooth and frothy.

Grab a tall glass and fill it with ice cubes to the brim. Slowly pour the cooled blue tea into the glass, allowing it to settle at the bottom.

Gently spoon the creamy vanilla cold foam over the top of the blue tea, using the back of a spoon if necessary to maintain distinct layers.

Your Iced Blue Tea Latte is now ready to be savored! Stir with a straw for a blended experience or leave it layered for a gorgeous presentation.