Start by bringing 1 cup of water to a boil. Once boiling, remove it from heat and add 1 tablespoon of dried butterfly pea flowers. Steep for 5 to 7 minutes until the water transforms into a deep blue hue. After steeping, strain the flowers and let the blue tea cool slightly in the fridge.

In a blender, combine ⅓ cup of ice-cold milk (or non-dairy alternative) with 1 tablespoon of vanilla syrup. Blend for about 10 seconds until smooth and frothy.

Grab a tall glass and fill it with ice cubes. Pour the cooled blue tea over the ice.

Spoon or pour the vanilla cold foam on top of the blue tea to create a layered effect.

Serve immediately, keeping the layers visible or gently stirring for a creamy texture.