Iced Blueberry Matcha Latte Recipe

Iced matcha is one of my favorite drinks to cool down with during the warmer months, but sometimes I like to mix it up with fruity add-ins that make it even more special.

That’s how I came up with this iced blueberry matcha. It’s earthy, slightly sweet, and totally refreshing.

Plus, the colors are just beautiful. Think deep green swirled into icy purple-blue. If you love berry-forward drinks but don’t want anything too sugary or artificial, this is the perfect combo.

You get the brightness of fresh or frozen blueberries, the grassy richness of matcha, and just enough sweetness to make it taste like a treat without overdoing it.

I also like that it’s easy to make and uses real ingredients. No syrups full of weird dyes or preservatives—just blueberries, honey (or maple syrup), matcha, and milk.

You can layer it beautifully or mix it all up—either way, it tastes great. And if you’re into experimenting, there are a few variations I’ve tried and loved, which I’ll share later on.

Let me walk you through exactly how I make my iced blueberry matcha at home.

Ingredients You’ll Need for Blueberry Matcha

You don’t need anything fancy to make this drink, just a few simple ingredients you probably already have, or can easily grab at the store. Here’s what I use:

• Blueberries: Fresh or frozen both work. I usually go for frozen because they’re easy to keep on hand and just as flavorful.
• Honey or maple syrup: This adds sweetness to the blueberry syrup. I use honey when I want something cozy and maple syrup when I want a richer flavor.
• Matcha powder: I recommend using a good-quality ceremonial or latte-grade matcha for the best taste and color. It should be bright green, not dull or yellowish.
• Hot water: You only need a small amount to whisk the matcha—just make sure it’s hot but not boiling.
• Milk or milk alternative: I usually go with oat milk because it makes the drink super creamy, but almond, coconut, or regular dairy all work too.
• Ice: Because this is iced, after all. I fill the glass about three-quarters full.
• Optional add-ins: A splash of vanilla, a handful of extra blueberries, or even some mint on top if you’re feeling fancy.

Having these ingredients prepped ahead makes everything come together really fast. Once you’ve got them ready, it’s just a quick three-step process.

Iced Blueberry Matcha Latte Step-by-Step-Guide

Step 1: Make the Blueberry Syrup

You can use fresh or frozen blueberries for this. I’ve done both, and honestly, frozen works just as well. Plus, it’s often cheaper and easier to keep on hand.

All you need to do is simmer them down with a little water and sweetener until they break down and get syrupy.

My tip: I don’t strain my syrup unless I’m in the mood for something super smooth. I actually like the soft berry bits at the bottom of my cup, especially when I’m drinking this with oat milk.

To make the syrup, simmer 1/2 cup of blueberries with 1/4 cup water and 1–2 tablespoons of honey or maple syrup.

Once the berries burst and it starts thickening a bit (about 5–7 minutes), take it off the heat and let it cool.

You can mash the berries with a fork to help release their juice.

Note: In case you don’t feel like making the syrup, you can mash fresh blueberries with a masher straight in your glass. Keep in mind, you’ll have blueberry bits in your drink this way, but it also tastes delicious.

Step 2: Whisk the Matcha

Matcha can be a little fussy, but once you get the hang of it, it’s no big deal.

You’ll want to sift your matcha powder first so it doesn’t clump. Then whisk it with hot—but not boiling—water. I use water at around 160–175°F.

If you don’t have a bamboo whisk, no problem. I’ve used a milk frother, handheld frother, and even a small blender. The goal is to get it smooth and frothy.

Find the matcha kit I use here.

For this recipe, I use 1 teaspoon of matcha powder with about 1/4 cup hot water. That gives me a nice concentrated layer that blends well with the blueberry base.

Step 3: Assemble the Drink

Now the fun part—putting it all together! I like to build this drink in a tall glass because the layers look so good.

Start with the blueberry syrup at the bottom. Add ice on top, then pour in your milk.

I’ve tried almond milk, oat milk, regular dairy, and even coconut milk. Oat milk gives the creamiest texture in my opinion, but go with what you like.

Finally, pour the matcha layer over the milk. You can do it slowly to get that dreamy ombré effect. Or just stir it all up if you’re not into layers.

Optional but fun: Add a few extra blueberries on top or a sprig of mint.

Customize Your Iced Blueberry Matcha

One of the reasons I keep coming back to this drink is how easy it is to tweak.

You can make it richer, lighter, sweeter, or more herbal depending on your mood. Want it creamier? Use oat or coconut milk. Prefer it less sweet? Cut the syrup in half or skip it altogether and just mash a few berries with a splash of vanilla.

You can even use different sweeteners—honey adds warmth, while maple syrup gives it more depth.

I’ve also stirred in a little vanilla extract into the milk for a dessert-like vibe. Don’t be afraid to play around—it’s almost impossible to mess this one up.

Blueberry Matcha Variations to Try

If you want to take your iced blueberry matcha to the next level, here are a few twists I’ve tested and loved:

• Add cold foam: Blend some milk with sweetener and a bit of vanilla to make a soft foam topping—it makes the drink feel extra fancy.
• Blend it: For a smoothie-like texture, blend the blueberry syrup with milk and ice before adding matcha on top.
• Use sparkling water: Pour blueberry syrup over ice, add sparkling water, then top with matcha for a bubbly twist.
• Try it layered with yogurt: Sounds strange, but a spoonful of vanilla yogurt at the bottom adds a creamy, dessert-like base.
• Swap in other berries: If you’re out of blueberries, raspberries or blackberries work surprisingly well too—just strain them if you want a smoother syrup.

Check out more matcha recipes:

• The Best Iced Strawberry Matcha Latte Recipe
• Iced Raspberry Matcha Latte Recipe
• Honey Matcha Latte Recipe (Warm + Cozy + Naturally Sweetened)
• Iced Matcha Latte Recipe (That I Actually Crave Year-Round)
• How I Make the Creamiest Dalgona Matcha Latte at Home
• Iced Pistachio Matcha Latte Recipe

Why I Keep Making This Drink

It’s become one of my go-to iced drinks because it checks all the boxes: it’s pretty, tasty, and packed with antioxidants.

Blueberries and matcha both have tons of health benefits, so it feels like something nourishing, even when it tastes like a treat.

I also love that I can customize it every time. Sometimes I use less syrup for something lighter, other times I double the blueberry for a punchier flavor. It’s really hard to mess up.

If you’ve been wanting to switch up your iced matcha routine or just add something fun to your summer drink lineup, try this out.

It’s way better than anything I’ve bought in a café, and you’ll feel kind of proud you made it yourself.