This blueberry matcha latte is the stuff of dreams. With its gorgeous swirls and layers, it even looks the part. Creamy, umami matcha mixed with the freshness of blueberries: it’s the perfect drink! Even for the matcha skeptics!
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Why You’ll Love This Recipe
Blueberries and matcha make a lovely combination: silky smooth matcha with the bright tartness of blueberries. Add some ice and it’s a guaranteed mid-day mood lifter. Pair it up with my baked matcha donuts or this dreamy matcha Basque cheesecake, and you have yourself a matcha feast!
And, as simple as it is to make, it tastes sophisticated. A proper treat for the palate and your eyes! What’s not to love?
Recipe Ingredients
Blueberries: Fresh blueberries are always a good idea! Frozen works perfectly well if that’s what you have available.
Sweetener: Your choice of sweetener, according to your sweetness preference. Agave syrup, sugar, honey, and maple syrup all work well with matcha. I use granulated sugar for mine.
Milk: I love creamy coconut milk in this. But you can use almond milk, oat milk, cashew milk, or regular milk. This completely depends on your palate.
Matcha: The higher the matcha quality, the better your latte’s flavor profile. Sift it so it doesn’t leave lumps in the blueberry matcha latte.
Please see the recipe card for full information about ingredients and quantities.
How To Make Blueberry Matcha Latte
Blueberry syrup:
Step 1: Combine the blueberries, water, and sugar in a saucepan.
Step 2: Bring the mixture to a boil, then lower the heat and cook for 10-15 minutes, stirring occasionally. Cook until the blueberries soften and the sugar dissolves. Cool the syrup.
Matcha Latte:
Step 3: Sift the matcha powder into a small bowl.
Step 4: Pour in the hot water and whisk until foamy.
Step 5: Spoon the blueberry syrup into your serving glass. Top with ice.
Step 6: Pour in the milk.
Step 7: Top with the matcha and serve immediately!
Pro Tips:
- You can make blueberry syrup with fresh (or frozen) blueberries and keep it in the refrigerator for a week to 10 days.
- You can use the blueberry syrup as-is, strain it, or puree it.
- Use honey or agave for a subtler sweetness.
- Try to use high-quality matcha. I prefer ceremonial grade.
- If you plan to drink matcha on the regular, it is worth investing in a matcha whisk. Helps get that coveted micro foam. In any case, whisk the matcha well to avoid lumps and get a smooth finish.
All Things Matcha:
With quite a few matcha recipes under my belt (matcha granola or matcha chia pudding, anyone?), I thought it was time to give you some matcha-specific tips! If you’re in for the matcha ride, check them out:
- Find the right brand to make sure your palate is compatible with the matcha you’re using. For instance, I’ve tried several brands to settle on some favourites: Kiwami Matcha or Ippodo Ummon in the States; Mezame or Ilem for Indian options.
- Matcha drinking is a meditative experience as much as it is a healthy caffeine high. Enjoy the process of whisking it to truly get the most out of your daily tea ritual.
- Fun fact: As trendy as it is, Matcha dates back to the 12th Century!
Recipe FAQs
It’s an elite match! Earthiness and tartness balance perfectly as a flavor combination. It’s bright, creamy, and fruity!
You can add some chopped blueberries to add an interesting texture to your latte, like boba in your milk tea! Add some vanilla extract to really take it to cafe levels of refinement.
This iced matcha latte is best served cold and consumed immediately for the freshest flavor. I recommend pairing it with my white chocolate cranberry cookies, lemon crinkle cookies, or chocolate chip shortbread cookies! YUM!!
📖 Recipe
Blueberry Matcha Latte
Ingredients
Blueberry Syrup
- 1/2 cup Blueberries
- 1/2 cup Water
- 1/4 cup Sugar
Matcha Latte
- 1 -1.5 tsp Matcha powder
- 1/4 cup Hot water
- 3/4 cup Coconut milk
- Ice
Instructions
Blueberry Syrup
- Combine the blueberries, water, and sugar in a small saucepan. 1/2 cup Blueberries, 1/2 cup Water, 1/4 cup Sugar
- Bring the mixture to a boil, then lower the heat and cook for 10-15 minutes, stirring occasionally. Cook until the blueberries have softened and the sugar has melted. Cool the blueberry syrup.You can use the syrup as is, strain it, or even puree it.
- Sift the matcha powder in a small bowl. Pour over the hot water and whisk until frothy.1 -1.5 tsp Matcha powder, 1/4 cup Hot water
- Spoon 2-3 tablespoons of the blueberry syrup into a glass and top with ice.
- Pour over the coconut milk and then the matcha mixture.3/4 cup Coconut milk
- Serve and enjoy!
Video
Notes
- You can make blueberry syrup with fresh (or frozen) blueberries and keep it in the refrigerator for a week to 10 days.
- You can use the blueberry syrup as-is, strain it, or puree it.
- Use honey or agave for a subtler sweetness.
- Try to use high-quality matcha. I prefer ceremonial grade.
- If you plan to drink matcha on the regular, it is worth investing in a matcha whisk. Helps get that coveted micro foam. In any case, whisk the matcha well to avoid lumps and get a smooth finish.
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