Begin by boiling water to about 190°F (88°C) and measure 1 tablespoon of dried butterfly pea flowers. Pour the hot water over the flowers and let them steep for 5–7 minutes until the tea reaches a deep blue hue. Once brewed, strain the tea to remove the flowers, and allow it to cool slightly at room temperature.

While the blue tea cools, prepare your vanilla cold foam. Take ⅓ cup of ice-cold whole milk or your preferred non-dairy alternative and combine it with 1 tablespoon of vanilla syrup. Blend the mixture on high speed for about 10 seconds until it becomes smooth and foamy.

Grab a tall glass and fill it generously with ice cubes. Slowly pour the cooled blue tea over the ice, then add the whipped vanilla cold foam on top.

Your stunning Iced Blue Tea Latte is now ready to be served! For a beautiful presentation, you can leave the layers intact or gently stir to combine the flavors.