This blueberry matcha latte combines a smooth matcha base with a homemade blueberry syrup for a lightly sweet, layered drink. As the blueberries cook down, they create a simple syrup that blends easily with milk and matcha. Served over ice and finished with your milk of choice, this recipe is easy to make and works well as a refreshing drink or a simple variation on a classic matcha latte.
Iced matcha latte layered with blueberry syrup and milk
Ingredients
- 1 teaspoon matcha powder (we used purple matcha powder)
- 2 tablespoons water
- ¼ cup Superfresh blueberries
- 2 tablespoons creamer of choice
- Unsweetened almond milk (or milk of choice)
Directions
- Begin by making blueberry matcha syrup. This can be made ahead of time! Combine matcha powder, water, blueberries, and creamer in a small saucepan over medium heat, stirring frequently until blueberries soften/burst.
- Use the back of a fork to mash the blueberries, making the syrup more uniform in texture. Chill in the refrigerator.
- When ready for your latte, fill a glass with ice cubes and top ¾ full with unsweetened almond milk (or milk of choice). Pour the blueberry matcha syrup on top. Stir.
- Optional: add 2oz espresso or cold coffee!
Recipe created by Nosh and Nourish for Superfresh Growers.
