Start by boiling 1 cup of water until it reaches a rolling boil. In a heatproof container, add 1-2 teaspoons of dried butterfly pea flowers. Carefully pour the boiling water over the flowers and allow them to steep for 5-7 minutes.

Once steeped, strain the tea using a fine-mesh sieve to remove the flowers and let the tea cool to room temperature for about 10-15 minutes.

While the tea is still slightly warm, add 1-2 teaspoons of honey or your favorite sweetener into the strained liquid and stir well until fully dissolved.

Choose your milk and pour about ½ cup into a frothing pitcher. Froth the milk until it becomes light and foamy, about 30 seconds.

Take a tall glass and fill it with ice cubes halfway. Pour the cooled sweetened butterfly pea flower tea over the ice, filling the glass about two-thirds full.

Slowly pour the frothed milk over the back of a spoon to float atop the tea, creating a layered effect.

For a fun twist, add a teaspoon of lemon juice into your latte and watch the color transform from blue to purple.

Garnish with a sprinkle of dried butterfly pea flowers or a slice of citrus for extra flair. Serve immediately.