Boil 1 cup of water in a small kettle. Once boiling, remove from heat and add 1 tablespoon of dried butterfly pea flowers. Let steep for 5 to 7 minutes until the water turns a vibrant blue. Strain and set aside to cool.

In a blender, combine ⅓ cup of ice-cold milk and 1 tablespoon of vanilla syrup. Blend for about 10 seconds until smooth and frothy.

Fill a tall glass with ice cubes, pour in the cooled blue tea, then spoon or pour the frothy vanilla cold foam on top.

Admire the layers before serving. Stir gently if preferred for a blended flavor.