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!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Drinks
- Cuisine: American
Ingredients
Scale
- 1/2 cup blueberries
- 1 teaspoon maple syrup
- 1 teaspoon lemon juice
- 1/2 teaspoon Matcha green tea powder
- 1 cup unsweetened almond milk (or any plant based milk)
- 1/2 cup ice cubes
- 1/3 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: 205
- Sugar: 20
- Fat: 5
- Carbohydrates: 26
- Protein: 4