Iced Blueberry Matcha Latte
This iced blueberry matcha latte combines vibrant matcha, sweet blueberry syrup, and creamy milk over ice for a refreshing and antioxidant-rich drink you can make at home.
Ingredients
Blueberry Syrup
- 1/2 cup fresh or frozen blueberries
- 1/4 cup water
- 1-2 tbsp honey or maple syrup to taste
Matcha
- 1 tsp matcha powder
- 1/4 cup hot water about 160–175°F
Other Ingredients
- 1/2 cup milk of choice
- extra blueberries or mint for garnish optional
Instructions
Make the Blueberry Syrup
- In a small saucepan, combine blueberries, water, and sweetener. Bring to a simmer over medium heat and cook for 5–7 minutes, until the berries burst and the mixture thickens slightly. Mash with a fork and let cool.
Prepare the Matcha
- Sift the matcha powder into a bowl or cup. Add hot water and whisk until smooth and frothy using a bamboo whisk or milk frother.
Assemble the Drink:
- Spoon the blueberry syrup into the bottom of a tall glass. Add ice to fill the glass halfway or more. Pour in your milk of choice. Slowly top with the matcha layer. Optionally, garnish with a few fresh blueberries or mint.
- Stir before drinking or leave it layered for a fun visual effect
Video
Notes
- You can double or triple the blueberry syrup and store it in the fridge for 3–5 days.
- Oat milk and coconut milk are my favorites for this recipe, but feel free to use what you have.
- For a sugar-free version, swap honey/maple for monk fruit or erythritol-based sweeteners.