Begin by boiling water to a rolling boil. Add 1 tablespoon of dried butterfly pea flowers to a heatproof container, and pour in the hot water. Allow the flowers to steep for 5-7 minutes, then strain out the flowers and let the tea cool to room temperature.

While the blue tea is cooling, prepare the vanilla cold foam. In a blender, combine ⅓ cup of ice-cold milk (or your chosen oat/almond milk) and 1 tablespoon of vanilla syrup. Blend on high for about 10 seconds until you achieve a smooth, creamy foam.

Take a tall glass and fill it with ice cubes. Once your blue tea has cooled, gently pour it over the ice in the glass, creating a beautiful layer at the bottom.

Carefully spoon or pour the vanilla cold foam on top of the cooled blue tea latte. Maintain the layers for visual appeal or stir to combine. Your Iced Blue Tea Latte is ready for sipping!