Steep the Tea: Place the dried butterfly pea flowers in a heatproof mug or small pitcher. Pour the 8 ounces of hot water over the flowers. Let steep for 5 minutes until the water is a deep, vibrant blue.

Sweeten and Strain: Stir in the maple syrup or honey until dissolved. Carefully strain the tea concentrate through a fine-mesh sieve into a separate container, discarding the steeped flowers.

Chill the Concentrate: Allow the blue tea concentrate to cool slightly, or place it in the refrigerator for 5 minutes to speed up the chilling process.

Assemble the Latte: Fill a tall glass entirely with ice cubes. Pour the sweetened blue tea concentrate evenly over the ice in the glass.

Add Dairy: Gently pour the 4 ounces of milk over the blue layer. The goal is to layer the milk on top of the blue tea base.

Optional Color Change: If desired, slowly squeeze a few drops of fresh lemon juice over the top. The acidity will instantly change the blue tea underneath to a brilliant purple or pink.

Serve immediately. Stir before drinking to enjoy the full color and flavor profile.