Begin by boiling a cup of water until it reaches a rolling simmer. Add 1 tablespoon of dried butterfly pea flowers and steep for 5-7 minutes.

Once brewed, strain out the flowers and allow the blue tea to cool slightly while you prepare the cold foam.

In a blender, combine ⅓ cup of ice-cold whole milk or your chosen dairy-free alternative with 1 tablespoon of vanilla syrup. Blend on high for about 10 seconds, or until the mixture transforms into creamy, frothy goodness.

Fill a tall glass generously with ice cubes. Carefully pour the cooled blue tea over the ice, filling the glass about halfway.

Then, gently layer the vanilla cold foam on top of the blue tea to create a beautiful contrast of colors.

Once assembled, stir gently to combine both layers for a creamy texture or leave it layered for stunning visual appeal.

Savor the refreshing blend of floral and creamy flavors with each sip.