Blueberry Matcha Latte Recipe
Simmered blueberry syrup, cold milk, and freshly whisked green tea come together in this iced blueberry matcha latte recipe. Pour gently over ice for distinct fruity, creamy, and earthy layers.
Equipment
- Saucepan
- Matcha whisk
- Matcha bowl
- Digital scale
Ingredients
Jammy Blueberry Syrup
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar use 1/2 cup for a sweeter syrup
- 1/2 cup water
- 1 teaspoon vanilla extract or vanilla bean paste
- pinch salt
Blueberry Matcha Latte
- 2-3 grams matcha about 1 packed teaspoon
- 2 ounces (1/4 cup) hot water ideally 165-170°F
- 6-8 ounces milk of choice I like soy or oat milk
- ice
- 2-3 tablespoons blueberry syrup or to taste
Instructions
Make the Blueberry Syrup
- Set a saucepan over medium heat with the blueberries, sugar, and water, stir, and lower the heat once the mixture boils. Keep the fruit at a gentle simmer rather than a vigorous boil.
- Cook for 10-15 minutes, crushing the berries with a fork or potato masher halfway through, then mix in the vanilla and salt and take the pan off the heat. The finished mixture should leave a thin syrupy film on the back of a spoon.
- For a smooth finish, work the mixture through a fine mesh sieve, pressing the fruit to extract its juice. The collected syrup should flow without large pieces of skin or pulp.
- For a jammy finish instead, pulse the mixture with an immersion blender or regular blender to break down the fruit. Keep some body, but make the skin fragments small enough to pass through your drinking straw.
- Transfer the finished syrup to a storage container and refrigerate it with a secure lid. It will develop a thicker consistency as it chills.
Make a Blueberry Matcha Latte
- Bring the water to 165-170°F and soften a bamboo chasen in warm water for about 10 minutes, or choose an electric frother instead. The soaked whisk’s tines should feel more flexible.
- Sift 3 grams matcha into a chawan or bowl, add about 2 ounces of the heated water, and whisk briskly back and forth in a zig-zag for 30-60 seconds. Look for an even green mixture topped with fine foam rather than large, soapy-looking bubbles.
- Build the drink with 2-3 tablespoons cooled blueberry syrup, ice, 6-8 ounces milk, and the whisked matcha in that order, then stir before drinking. A gentle pour preserves the colored bands initially, while stirring distributes the berry sweetness throughout the glass.
Notes
Layering tip: Cool the blueberry syrup before building your drink so it does not melt the ice. Pour the milk and whisked matcha slowly over the back of a spoon held right above the ice to keep the layers distinct.
Texture tip: Sift the matcha into your bowl before adding water to prevent dry clumps, and use 165-170°F water so the tea does not taste overly bitter.
Syrup tip: Choose either the strained finish for a smooth sip or the blended finish for a jammy texture, making sure any berry skins are small enough to fit through your straw.
Hot variation: Skip the ice and gently warm your milk with the blueberry syrup before adding the whisked matcha, taking care not to boil plant milk so it does not separate.
Storage: Keep leftover blueberry syrup in a clean, tightly covered container in the refrigerator and stir it before measuring since it thickens as it chills.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.