Sweet, rich, refreshing blueberry matcha is the perfect drink for the summer. This matcha blueberry latte is sweetened with homemade blueberry syrup and can be easily customized based on your preferences!
Blueberry matcha is made with freshly brewed matcha and homemade blueberry syrup that is sweet, tangy, and addicting. The slightly bitter, earthy matcha balances harmoniously with the sweet and tart blueberries creating the most refreshing summer drink.
Elevate your morning routine with this iced blueberry matcha latte that you can customize with your milk of choice, sweetness level, and matcha. This easy matcha blueberry latte can be made with five fresh and simple ingredients in under 15 minutes!
Blueberry matcha latte is a coffee shop favorite made with freshly brewed matcha, milk of choice, and blueberry syrup. The blueberry syrup is made by cooking down the blueberries with sugar until it becomes a thick almost jam-like texture. Then the matcha powder is sifted and whisked with hot water until frothy. The final product creates a sweet, tangy, antioxidant-rich matcha blueberry latte!
Ingredients
You can find all of the ingredients for this blueberry matcha at your local grocery store. I’ve linked everything for you below.
Blueberry Syrup
Blueberries: you can use fresh or frozen blueberries to create the blueberry syrup.
Lemon Juice: lemon juice adds a hint of citrus to bring out the flavors of the blueberries.
Sugar:granulated sugar sweetens the blueberries and also helps thicken the blueberry juices. It also helps create a preservative effect which allows the syrup to last longer.
Matcha Latte
Matcha powder: a good quality matcha powder will yield the best flavor and results.
Hot water: the ideal temperature for matcha is 176F (80C). Any hotter can risk scorching the matcha powder and causing it to taste bitter.
Milk of Choice: you can use regular milk, skim milk, oat milk, almond milk, macadamia milk, etc. I prefer to use milk that is unsweetened and unflavored so that the matcha blueberry flavor can shine.
Substitutions and Additions
Customize your blueberry matcha latte with the following suggestions for substitutions and additions.
Substitutions
Sweetener: you can use honey, brown sugar, agave, maple syrup, or your choice of sweetener instead.
Berry: instead of blueberries, you can use strawberries, blackberries, or raspberries.
Citrus: mix it up with any citrus juice! I like using yuzu juice as well.
Additions
Vanilla Extract: a dash of vanilla syrup can add a subtle sweetness and depth to the blueberry syrup.
Lemon zest: if you want to add another citrus note to elevate your blueberry latte, add some lemon zest.
How to Make Blueberry Matcha
Make blueberry Syrup: this will yield enough syrup for 4 cups. In a small saucepan over medium heat, add the blueberries, lemon juice, and sugar and bring to a simmer. Once the mixture bubbles, pop the blueberries with a fork to release all the juices. Simmer for about 7 minutes until slightly thickened. Sift the blueberry sauce for a smooth mixture. Set aside to cool.
Brew the matcha. In a small matcha bowl or mixing bowl, sift the matcha powder. Then add the hot water and whisk the matcha in a side-to-side motion until frothy and fully combined.
Assemble. In a small serving glass, add 3 tablespoons of the blueberry sauce, then add the ice and milk of choice, and top with the freshly brewed matcha. Enjoy!
Expert Tips
Use quality matcha. Use high-quality matcha for the best flavor that is not overly bitter or “grassy.”
Measure the matcha powder with a scale. Since matcha powder is so fine, for the most accurate measurements I recommend using a kitchen scale.
Sift the matcha.Sifting the matcha powder will ensure that you won’t have any clumps of matcha in your iced blueberry matcha latte.
Use hot not boiling water. Matcha requires hot water at 176F (80C) for an ideal flavor that is not overly bitter.
Whisk until frothy. Whisk the matcha using a matcha whisk until frothy. This will enhance the flavor and aroma of the matcha by allowing it to breathe and release its unique flavors.
Taste to adjust. The level of sweetness for the blueberry syrup and the blueberry matcha latte will vary depending on how sweet you like your matcha lattes. Taste the blueberry syrup as you are cooking it and adjust to taste.
Storage Instructions
I do not recommend making brewing the matcha in advance. The color and flavor of the matcha may alter over time. However, you can make the blueberry syrup in advance, bring it to room temperature, and store it in an airtight container for up to 2 weeks.
Frequently Asked Q’s and A’s
How long does the blueberry syrup last?
The blueberry syrup for this latte can last in an airtight container in the refrigerator for up to 2 weeks.
What milk can I use?
Any type of milk will work with this iced blueberry matcha latte. I love to use oat milk or almond milk as my dairy-free alternatives.
What other fruits can I use?
You can use just about any fruit that you’d like such as strawberries, peaches, raspberries, blackberries, etc.
Can I make this blueberry matcha recipe dairy-free?
Yes! You can make this matcha blueberry latte dairy-free by using dairy-free milk.
Can I make this ahead?
You can make the blueberry syrup in advance and store it in the refrigerator for up to 2 weeks! Then when you are ready for your matcha latte, simply brew the matcha the day off and mix it with the blueberry syrup.
What else can I use the blueberry syrup with?
This blueberry jam is delicious on top of all types of sweet breakfast foods such as matcha pancakes, black sesame waffles, french toast and so much more.
Sweet, rich, refreshing blueberry matcha is the perfect drink for the summer. This matcha blueberry latte is sweetened with homemade blueberry syrup and can be customized based on your preferences!
½cup(125 mL) milk of choicewhole, skim, oat, almond, etc.
Ice
Instructions
Make blueberry syrup. this will yield enough syrup for 4 cups. In a small saucepan over medium heat, add the blueberries, lemon juice, and sugar and bring to a simmer. Once the mixture bubbles, pop the blueberries with a fork to release all the juices. Simmer for about 7 minutes until slightly thickened. Sift the blueberry sauce for a smooth mixture. Set aside to cool.
Brew the matcha. In a small matcha bowl or mixing bowl, sift the matcha powder. Then add in the hot water and whisk the matcha in a side to side motion until frothy and fully combined.
Assemble. In a small glass, add 3 tablespoons of the blueberry sauce, then add the ice and milk of choice, and top with the freshly brewed matcha. Enjoy!
Notes
Use quality matcha. Use high-quality matcha for the best flavor that is not overly bitter or “grassy.”
Sift the matcha. Sifting the matcha powder will ensure that you won’t have any clumps of matcha in your iced blueberry matcha latte.
Use hot not boiling water. Matcha requires hot water at 176F (80C) for an ideal flavor that is not overly bitter.
Whisk until frothy. Whisk the matcha using a matcha whisk until frothy. This will enhance the flavor and aroma of the matcha by allowing the matcha to breathe and release its unique flavors.
Taste to adjust. The level of sweetness for the blueberry syrup and the blueberry matcha latte will vary depending on how sweet you like your matcha lattes. Taste the blueberry syrup as you are cooking it and adjust to taste.
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