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
Units
Scale
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
- 1/4 - 1/3 cup water
- 1/2-1 tsp matcha powder
- Ice
- 1-2 tbsp blueberry syrup
- 1/2 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.