This Iced Blueberry Matcha Latte is sweetened with homemade blueberry syrup, it's creamy, refreshing, and the perfect drink to start your morning with. You'll be amazed at how easy the syrup is to make! All you need are 3 ingredients and 30 minutes.
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Why This Recipe Works
Blueberry syrup - The homemade syrup really makes all the difference here! It's made with real blueberries unlike most store-bought syrups and it's packed with flavor. You can use the leftover syrup in other drinks like cocktails, mocktails, iced tea, or lemonade!
Quick and easy - Once you have the syrup ready, the latte takes less than 5 minutes to make! You can make it both hot or cold. This drink is inspired by my Iced Strawberry Oat Matcha Latte. If you don't have blueberries, you can make this latte with any other berries!
Good for you - Matcha is packed with antioxidants and phytonutrients. It's believed to be healthier than coffee in that it won't have the same side effects (no jitters) and it will give you more long-term energy instead of just a quick spike.
Ingredients
- Blueberries - You'll need these to make the blueberry syrup. Both fresh or frozen blueberries work. I like using frozen wild blueberries because they give the syrup a deeper purple color but any blueberries you have available work.
- Cane sugar - The syrup is made with sugar and water in a 1:1 ratio. You can use any sugar that can be substituted for regular sugar in a 1:1 ratio. Keep in mind that the flavor of the syrup might change based on the sugar you use. I like cane sugar because it's very neutral.
- Matcha powder - The better the matcha, the better the latte. I like using ceremonial-grade matcha because I find it to be less bitter but it tends to be more expensive.
- Almond milk - You can use any milk you would normally use in your lattes. I like almond milk to keep the drink dairy-free. Oat milk or coconut milk from a carton also work great.
Variations and Substitutions
Other berries - If you don't have blueberries, you can always use other berries, both fresh or frozen, to make the syrup. Try this Raspberry Matcha Latte or this Strawberry Matcha Latte!
Make it hot - If you're making this in the fall or winter, you can skip the ice and make the matcha hot instead. All steps are the same just without ice.
Step-by-Step Instructions
Blueberry Syrup
- Add blueberries, 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 extract, and allow it to cool for 10 minutes.
- Strain through a fine mesh strainer into a large measuring cup or a bowl. You can reserve the blueberries to use on oatmeal, pancakes, toast, or ice cream as you would jam.
- Pour 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 Blueberry Matcha Latte
- Heat water until hot but not boiling. When you add boiling water to matcha powder, it might turn bitter because the water is too hot.
- Sift matcha into a cup or a bowl and whisk with water using a matcha whisk or a handheld milk frother. Set aside.
- Fill a tall glass with ice and pour in blueberry syrup and almond milk. You can froth your milk if desired.
- Pour the whisked matcha over the milk and garnish with blueberries. Enjoy!
Storing
The finished matcha latte is best served right away but you can definitely store the syrup. I recommend making it ahead of time. That way it only takes you a few minutes to make your matcha in the morning!
The syrup can be stored in an airtight jar in the fridge for up to 2 weeks. Always wait for the syrup to cool down completely before closing the jar. You can keep it in the fridge open until cold once it's not hot anymore to cool it down faster.
FAQs
Yes, it does. It has less caffeine than coffee but matcha is a green tea powder so it does have caffeine. In general, 1 teaspoon of matcha has approximately 65mg of caffeine. In comparison, one shot of espresso has about 40-80 mg of caffeine.
Yes! Either warm up your milk on the stove or in a milk frother, skip the ice, and follow the rest of the steps as you would with an iced matcha.
You can add it to cocktails, mocktails, lemonades, or iced teas. Try it in this Blueberry Margarita!
More Matcha Recipes
If you love matcha and this drink, you should definitely try some of the recipes listed below! The Strawberry Matcha and the Matcha Pancakes are definitely two of my favorites for the summer. The Matcha Chai Latte is incredible in the fall and winter months! Check out the drinks category to see the latest ones!
📖 Recipe
Iced Blueberry Matcha Latte
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 1 1x
- Category: Drink
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Iced Blueberry Matcha Latte is sweetened with homemade blueberry syrup, it's creamy, refreshing, and the perfect drink to start your morning with.
Ingredients
Blueberry Syrup
- 1 cup wild blueberries (fresh or frozen, or sub 2 cups classic Canadian blueberries)
- 1 cup cane sugar (or maple syrup)
- 1 cup water
- 1 tsp vanilla extract (optional)
Iced Blueberry Matcha Latte
- ¼ - ⅓ cup water
- ½-1 teaspoon matcha powder
- Ice
- 1-2 tablespoon blueberry syrup
- ½ cup almond milk
- Garnish: blueberries (optional)
Instructions
Blueberry Syrup
- Add blueberries, 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 extract, and allow it to cool for 10 minutes.
- Strain through a fine mesh strainer into a large measuring cup or a bowl. You can reserve the blueberries to use on oatmeal, pancakes, toast, or ice cream as you would jam.
- Pour 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 Blueberry Matcha Latte
- Heat water until hot but not boiling.
- Sift matcha into a cup or a bowl and whisk with water using a matcha whisk or a handheld milk frother. Set aside.
- Fill a tall glass with ice and pour in blueberry syrup and almond milk. You can froth your milk if desired.
- Pour the whisked matcha over the milk and garnish with blueberries. Enjoy!
Notes
Store syrup in an airtight container in the fridge for up to 2 weeks.
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Holly says
The blueberry syrup was amazing in a matcha latte. Already can't wait to make another one tomorrow!