Blueberry Matcha Latte
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!
Servings: 1 Serving
Calories: 432kcal
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.
Nutrition
Serving: 1 Serving | Calories: 432kcal | Carbohydrates: 10g | Protein: 6g | Fat: 43g | Saturated Fat: 39g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 30mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 4mg