Place butterfly pea powder in a small bowl. Add hot water and whisk until it the powder dissolves. Set aside.
Heat cashew milk on medium heat until starting to steam.
Whisk in butterfly pea flower mixture with maple syrup and vanilla extract. Add rose water if using.
Take off the heat, and aerate with milk frother for 30 seconds if desired. Pour into cup and garnish with rose petals if desired. Enjoy!
Notes
Instead of maple syrup, try rose simple syrup if you have it. Start with a teaspoon and adjust to your taste. Or use lavender simple syrup.This recipe is inspired by Crowded Kitchen.