Begin by boiling 1 cup of water until it reaches a rolling boil. Remove it from heat and add 1 tablespoon of dried butterfly pea flowers. Let steep for 5 to 7 minutes. Strain the petals and set aside to cool slightly.

In a blender, combine ⅓ cup of ice-cold milk with 1 tablespoon of vanilla syrup. Blend on high for about 10 seconds until smooth and foamy. Alternatively, use a frother or whisk to create foam.

Fill a tall glass with ice cubes. Pour the cooled blue tea into the glass halfway. Spoon or pour the creamy vanilla cold foam over the blue tea.

Enjoy your Iced Blue Tea Latte as the colors contrast beautifully. Stir if desired for a uniform look or leave layered for presentation.