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    Home » Recipes

    Iced Blueberry Matcha Latte Recipe

    May 10, 2022 · 2 Comments

    Jump to Recipe Print Recipe

    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. 

    iced blueberry matcha latte in a tall glass on a wooden table. Blueberries and lemon slices surrounding it. A blue napkin in the background.

    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! 

    This post may contain affiliate links, which means I may receive a small commission if you click and purchase from the link (at no cost to you!). See full affiliate information here.

    Jump to:
    • Why This Recipe Works
    • 🛒 Ingredients
    • 🥣 Step by Step Instructions
    • 🛍Variations
    • 📦 How to Store It
    • 🗯 Pro tip
    • ♻️ Make it Sustainable
    • 📖 Recipe

    🛒 Ingredients

    a wooden cutting board set on a white table. A blue napkin in the background. Ingredients for the matcha latte on the table including a cup of milk, blueberries, matcha powder, maple syrup in a measuring spoon, and sliced lemon.
    • 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. 

    a stainless steel saucepan on a gas stove with blueberries cooking inside. a silver fork gently smashing the blueberries so they release their juices.

    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. 

    left image: frothing matcha poweder and water together in a small white ceramic dish, sitting on a blue napkin with a cutting board in the background. right image: straining the blueberries through a small mesh strainer into a mason jar. lemon wedges and blueberries in the background.

    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. 

    🛍Variations

    • 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.

    📖 Recipe

    iced blueberry matcha latte in a tall glass on a wooden cutting board. Blueberries and lemon on the cutting board in front of the latte.

    Iced Blueberry Matcha Latte Recipe

    This iced blueberry matcha latte recipe adds a fun, seasonal twist to your morning caffeine fix. The blueberry flavor is intense, sweet, and perfect anytime, but especially on a hot summer's day!
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Drinks
    Cuisine American
    Servings 1 serving
    Calories 205 kcal

    Equipment

    • small pot
    • fine mesh strainer
    • milk frother optional

    Ingredients
      

    • 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

    Instructions
     

    • 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.
    • 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. Set aside.
    • 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.

    Notes

    Save the blueberry puree to add to a smoothie, bowl of oatmeal, or blueberry muffins. 
    Make sure the sauce doesn't get too thick while it's cooking. If it does, add extra water 1 tablespoon at a time to thin it out some. 
    Nutrition values are an estimate based on ingredients used. 

    Nutrition

    Calories: 205kcalCarbohydrates: 26gProtein: 4gFat: 5gSugar: 20g
    Keyword drinks, Latte, summer
    Tried this recipe?Let us know how it was!

    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!

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    Reader Interactions

    Comments

    1. Juvon says

      February 11, 2023 at 2:54 am

      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.

      Reply
      • Kelsey says

        February 15, 2023 at 2:02 pm

        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.

        Reply

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    Hi, I'm Kelsey! Intuitive eating registered dietitian, recipe developer, mom of two, and a big believer that eating well doesn't have to be complicated. I hope you love these simple everyday recipes, learning how to infuse gentle nutrition into each day to feel your best, and find joy in food again!

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    Hi, I'm Kelsey! Intuitive eating registered dietitian, recipe developer, mom of two, and a big believer that eating well doesn't have to be complicated. I hope you love these simple everyday recipes, learning how to infuse gentle nutrition into each day to feel your best, and find joy in food again!

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