Heat 150ml of water to a rolling boil and pour over 1-2 teaspoons of butterfly pea flower tea. Steep for 5 minutes, then strain.

Combine the strained tea with 100ml of coconut milk and 1-2 tablespoons of condensed milk, mixing gently.

Fill a tall glass with ice cubes and pour the blue milk mixture over, creating a layered effect.

Brew a shot of strong coffee and pour it over the back of a spoon onto the blue milk layer.

In a bowl, whip 100ml of whipping cream with a pinch of sea salt until slightly thickened.

Spoon the whipped cream over the latte before serving.