Description
This Iced Blackberry Matcha Latte is made with homemade syrup, it's so creamy and light, and the perfect morning drink to start your day with!
Ingredients
Units
Scale
Blackberry Syrup
- 2 cups blackberries (fresh or frozen)
- 1 cup cane sugar (or maple syrup)
- 1 cup water
- 1 tsp vanilla extract (optional)
Iced Blackberry Matcha Latte
- 1/4-1/3 cup water
- 1/2-1 tsp matcha powder
- 1-2 tbsp blackberry syrup
- 1/2 cup almond milk
- Garnish: fresh blackberries (optional)
Instructions
Blackberry Syrup
- Add blackberries, cane sugar, and water to a saucepan and bring it to a boil. Stir often in the beginning to make sure the sugar melts properly.
- Lower the heat and simmer for 15 minutes.
- Take the syrup off the heat, stir in vanilla, and allow it to cool for 10 minutes.
- Strain the syrup through a fine mesh strainer into a large measuring cup or a bowl.
- Pour it into a glass jar and store in the fridge for up to 2 weeks. Wait until the syrup is completely cool before closing the jar.
Iced Blackberry Matcha Latte
- Heat water until hot but not boiling.
- Sift matcha into a cup or a bowl and add hot water. Whisk using a matcha whisk or a handheld milk frother. Set aside
- Fill a tall glass with ice and add blackberry syrup and almond milk. You can froth your milk if desired.
- Pour the matcha over the milk and garnish with fresh blackberries. Enjoy!
Notes
Store syrup in the fridge for up to 2 weeks.
You can keep the strained blackberries to use as jam but I usually toss them because the seeds aren’t too pleasant to eat.
