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!