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 or cheesecloth to remove the flowers. Let the tea cool to room temperature, which usually takes about 10-15 minutes.

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

Pour about ½ cup of your chosen milk into a frothing pitcher or jar and froth until light and foamy, typically taking about 30 seconds.

Fill a tall glass with ice cubes about halfway. Pour the cooled, sweetened butterfly pea flower tea over the ice until the glass is two-thirds full.

Slowly pour the frothed milk over the back of a spoon, allowing it to float atop the tea.

Add a teaspoon of lemon juice to your latte, pouring it gently along the edge of the glass to watch the color transform.

Garnish with a sprinkle of dried butterfly pea flowers or a slice of citrus.