Steep the hibiscus flowers in 1/4 cup of hot water for 5 minutes, then strain and let cool. Tip: Use a fine mesh strainer to remove all hibiscus particles.

Add the dragonfruit, hibiscus tea, ice cream, milk, honey (if using), and ice cubes to a blender. Tip: For a thicker shake, reduce the milk to 1/4 cup.

Blend on high speed until smooth and creamy, about 1-2 minutes. Tip: Stop and scrape down the sides if needed.

Pour into tall glasses and serve immediately. Tip: Garnish with fresh dragonfruit slices or edible flowers for a fancy touch.