Start by boiling 1 cup of water until it’s steaming hot. Remove from heat and add 1 tablespoon of dried butterfly pea flowers. Steep for 5–7 minutes until deep blue, then strain out the flowers and let cool.

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

Fill a tall glass with ice cubes. Pour the cooled blue tea into the glass, filling about three-quarters full. Spoon or pour the fluffy vanilla cold foam over the blue tea.

Serve immediately, either keeping the layers separated for presentation or gently stirring to blend the flavors.