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Iced Blueberry Matcha Latte Recipe

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3.9 from 15 reviews

A refreshing and vibrant Iced Blueberry Matcha Latte that combines the natural sweetness of homemade blueberry syrup with the earthy flavors of matcha green tea, served over almond milk and ice. Perfect for a cooling treat with a delightful balance of fruity and grassy notes.

Ingredients

Blueberry Syrup

  • 1 cup wild blueberries (fresh or frozen, or substitute with 2 cups classic Canadian blueberries)
  • 1 cup cane sugar (or maple syrup)
  • 1 cup water
  • 1 tsp vanilla extract (optional)

Matcha Latte

  • 1/4 – 1/3 cup water
  • ½ – 1 tsp matcha powder
  • Ice (as needed)
  • 1-2 tbsp blueberry syrup
  • ½ cup almond milk
  • Garnish: blueberries (optional)

Instructions

  1. Make the Blueberry Syrup: Add the blueberries, cane sugar, and 1 cup of water to a saucepan and bring to a boil. Stir frequently at first to ensure the sugar dissolves completely.
  2. Simmer the Syrup: Reduce the heat to low and let the mixture simmer gently for 15 minutes to allow the flavors to develop and the syrup to thicken slightly.
  3. Cool and Strain: Remove the saucepan from the heat, stir in the vanilla extract if using, and allow the syrup to cool for about 10 minutes. Then strain through a fine mesh strainer into a bowl or large measuring cup, reserving the strained blueberries for other uses like oatmeal or toast.
  4. Store the Syrup: Pour the cooled syrup into a glass jar and refrigerate. The syrup will keep in the fridge for up to 2 weeks. Make sure the syrup is completely cool before sealing the jar.
  5. Prepare the Matcha: Heat 1/4 to 1/3 cup water until hot but not boiling. Sift the matcha powder into a cup or bowl and whisk vigorously with the hot water using a matcha whisk or handheld milk frother until frothy and smooth. Set aside.
  6. Assemble the Latte: Fill a tall glass with ice. Pour in 1-2 tablespoons of the blueberry syrup followed by ½ cup almond milk. Optionally, froth the almond milk before pouring for a creamier texture.
  7. Add Matcha and Garnish: Pour the whisked matcha gently over the milk and syrup mixture to create a layered effect. Garnish with fresh blueberries if desired, and enjoy your iced blueberry matcha latte!

Notes

  • Use fresh or frozen wild blueberries depending on availability; classic Canadian blueberries can be used but adjust quantity to 2 cups.
  • You can substitute cane sugar with maple syrup for a different flavor profile.
  • Vanilla extract in the syrup adds warmth but is optional.
  • Adjust matcha powder amount according to taste preference—start with ½ tsp for a milder flavor.
  • Frothing the almond milk is optional but enhances texture and mouthfeel.
  • Store leftover blueberry syrup in an airtight jar in the refrigerator for up to 2 weeks.
  • Reserved cooked blueberries can be repurposed as a compote for pancakes or desserts.

Find it online: https://marthatasty.com/iced-blueberry-matcha-latte-recipe/