This iced blueberry matcha latte recipe adds a fun twist to your morning caffeine boost. You’ll be feeling like a barista in no time– just refrain from writing on the cup. Or don’t. You wouldn’t want someone to swipe this sweet drink from you.
Why This Recipe Works
When early summer hits, blueberries find their way into everything. It’s a shame to let this sweet and nourishing fruit go to waste. Adding blueberry to your matcha latte is the perfect way to shake up your morning tea routine.
But rest assured, this works perfectly any time of year- just use frozen berries!
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- Blueberries - Fresh or frozen will work for this recipe- just use whatever you have on hand because either will add amazing blueberry flavor. This is a great recipe to use up the abundance of fresh blueberries that come in early summer!
- Lemon juice - I recommend fresh lemon juice, but bottled works just as well and always comes through in a pinch.
- Maple syrup - You can use a different sweetener if you prefer– honey, sugar, stevia, or leave it out altogether (but I like the extra sweetness it adds!).
- Matcha green tea powder - Ceremonial grade matcha works if that’s what you have, but the culinary grade is just fine in this recipe since you’re mixing it with other flavors.
- Milk of choice - You can use regular milk or any type of non-dairy milk.
- Ice cubes
See the recipe card for amounts.
🥣 Step by Step Instructions
Add the blueberries, maple syrup, lemon juice, and water to a small saucepan. Simmer over low heat for 5-10 minutes, gently mashing down with a fork as the berries cook. You want the berries to be broken down and a deep purple sauce that begins to thicken. Turn off the heat and let cool slightly.
Strain the blueberry sauce through a mesh strainer over the glass you’ll be using for your latte. You’ll need to press with the back of a spoon to really separate the skins from the juice. There should be around ¼ cup of blueberry juice in the bottom of the glass. Set aside.
Whisk the matcha powder into 2 tablespoons of hot water. You can use a matcha whisk if you’re fancy like that, but I just use a milk frother. You can even just whisk it with a fork if you need to. You want the matcha to get nice and frothy. Set aside.
Assemble your iced blueberry matcha latte by adding ice to the glass that has the blueberry syrup. Pour in the milk then top with the matcha tea. Sip, enjoy and take a moment to relax on a hot summer's day. And if it’s 10 below and freezing outside, just close your eyes, sip, and dream.
- Make it vegan - Make sure to use maple syrup or sweetener other than honey and a non-dairy milk.
- Make it low-sugar - Skip the added sweetener (or use stevia) and make sure the milk is non-sweetened. Unsweetened almond milk is a great choice for low-carb drinks.
📦 How to Store It
You can store your blueberry syrup in a jar or other covered container in the fridge for up to 5 days. You could even freeze the syrup in cubes if making it in bulk.
Once assembled, drink immediately.
🗯 Pro tip
Don’t let the blueberries cook too long! You want a good amount of juice leftover to use for your drink. If it becomes too thick, just add a little water (one tablespoon at a time) before you strain it.
♻️ Make it Sustainable
🫐 While I don’t enjoy blueberry skins in my lattes, they don’t belong in the trash. Save the blueberry skins to add to your next smoothie, bowl of oatmeal, or batch of blueberry muffins.
🍋 If you’re using fresh lemon, save the peels to add to your water, polish your stainless steel appliances, or make your garbage disposal smell fresh and clean!
🍶 Save energy and total time to make this recipe by double or tripling the blueberry sauce. This way you’ll have it ready to go in the refrigerator the next time you want to enjoy it.
Iced Blueberry Matcha Latte Recipe
- small pot
- fine mesh strainer
- milk frother optional
- ½ cup blueberries
- 1 teaspoon maple syrup
- 1 teaspoon lemon juice
- ½ teaspoon Matcha green tea powder
- 1 cup unsweetened almond milk or any plant based milk
- ½ cup ice cubes
- ⅓ cup water plus 2 tablespoons
- Add the blueberries, maple syrup, lemon juice, and ⅓ cup of water to a small saucepan. Simmer over low heat for 5-10 minutes, gently mashing down with a fork as the berries cook. You want the berries to be broken down and have a deep purple sauce that begins to thicken. Turn off the heat and let cool slightly.
- Whisk the matcha powder into 2 tablespoons of hot water. Use a matcha whisk, milk frother, or a fork to get the matcha nice and frothy. Set aside.
- Assemble your iced blueberry matcha latte by adding ice to the glass that has the blueberry syrup. Pour in the milk then top with the matcha tea.
If you made this recipe and love it-- Don't forget to leave a ⭐️STAR RATING along with comments on what worked, what didn't, and any adaptations that made this uniquely yours!
You neglected to add lemon juice in the list of ingredients in the recipe at the bottom. I have no idea how much to use.
I apologize for leaving that out and thank you for letting me know! It's one teaspoon, and I've fixed the error in the recipe card.