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Iced matcha latte in a tall glass with a layer of blueberry syrup on the bottom of the glass garnished with fresh blueberries with a glass straw.

Iced Blueberry Matcha Latte

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Veronika Sykorova
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 1
  • 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

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

  1. 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.
  2. Lower the heat and simmer for 15 minutes.
  3. Take the syrup off the heat, stir in vanilla extract, and allow it to cool for 10 minutes. 
  4. 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.
  5. 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

  1. Heat water until hot but not boiling.
  2. Sift matcha into a cup or a bowl and whisk with water using a matcha whisk or a handheld milk frother. Set aside.
  3. Fill a tall glass with ice and pour in blueberry syrup and almond milk. You can froth your milk if desired.
  4. 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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