Matcha is a simple, versatile tea that mixes well with lots of flavors. This Blueberry Matcha latte marries matcha’s clean, grassy flavor with a refreshing blueberry vanilla syrup that creates a drink that’s delightful to sip on warm spring afternoon or hot summer days.
Table of Contents
Why You’ll Love This Blueberry Matcha
- It’s refreshing. Matcha lattes are already pretty delicious. The chilled blueberry syrup adds a fruity punch to the Matcha’s clean edge. It’s perfect for a hot day.
- The blueberry syrup is simple to throw together and multipurpose. You can make this syrup with some fresh or frozen blueberries found at your local grocery store. It’s also great to use for your coffee, pastries, or on top of your yogurt for a little extra flavor.
- The flavors mix well. Each layer of this drink blends into the next. The blueberry vanilla syrup mixes well with the creaminess of your chosen milk and the crispness of the matcha.
Ingredients for Blueberry Matcha Latte
- Blueberries. Fresh or frozen berries will both work for this drink. It’ll turn out tasty either way. If blueberries are in season where you live and you have easy access to some fresh berries, the drink will be extra delicious.
- Matcha. Ceremonial matcha is best for this recipe. Good matcha is an intense, natural green and tastes clean and grassy without any bitter edge.
- Any milk of your choice. Oat or soy milk are my favorites, but whatever milk you have on hand serves well for this drink.
- Granulated sugar. The sugar helps change our blueberries to syrup and adds sweetness.
- Vanilla extract. Vanilla will give our blueberry syrup a flavor boost.
- Salt. A pinch of salt intensifies many flavors, especially vanilla.
How to Make This Iced Blueberry Matcha Latte
Make the Blueberry Syrup
- Mix the ingredients. Mix blueberries, sugar, and water in a saucepan. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer to thicken. Simmer the mixture until it’s thick enough to coat the back of your spoon (around 10-15 minutes). About seven minutes in, mash the blueberries. Remove the pan from the heat. Add vanilla extract and salt.
- Choose your texture. If you want a thinner syrup, pour the mixture through a fine mesh sieve. For a jammy texture, blend the mixture. Store your syrup in a sealed container.
Make the Blueberry Matcha Latte
- Prep your water and whisk. While heating some water to between 165-170°F, soak your chasen (bamboo whisk) in warm water for ~10 minutes. (You can also use an electric frother.)
- Make your matcha. Take your measured matcha and whisk it together with 2 ounces of water in your matcha bowl until foamy.
- Assemble the drink. Add a few tablespoons of blueberry syrup into a cup along with some ice. Pour in the milk of your choice and top things off with your matcha.
- Sip and Enjoy!
Sarah’s Recipe Notes
- Water temperature. Temperature must be fairly precise when you brew matcha (ideally 165-170°F). If the water is too cold, the matcha powder may clump and cling to your whisk. If the water is too hot, the tea will burn and the matcha will be fishy, bitter, or both.
- Smooth vs jammy syrup. This comes to personal preference! I like to leave a little bit of texture in mine — it kind of reminds me of boba, giving me something to chew as I sip. For a perfectly smooth syrup, strain the syrup or blend it well.
What’s the Best Matcha for Matcha Lattes?
Here are a few of my personal favorite high quality matchas:
- Ippodo Sayaka. Great for those new to matcha. “Light-hearted, smooth” and sweet.
- Rocky’s Matcha Ceremonial Blend. A signature blend described as “rich” and “savory” with a beautiful green color.
- Matchabar Matcha Powder. A more affordable option that still tastes great! This is my everyday matcha when I don’t want to splurge.
Serving Suggestions
An iced blueberry matcha latte is perfect on its own as a mid-morning pick-me-up or afternoon treat. I love to pair it with something sweet yet fresh, like a slice of our Iced Lemon Loaf.
I’ve also tried it hot! I stirred the blueberry syrup directly into the milk and steamed it with my espresso machine. It’s warm, sweet, and cozy.
For a fun and fresh variation, try it as a blueberry matcha lemonade by swapping the milk for sparkling water and a squeeze of fresh lemon juice. It’s extra refreshing on a hot day.
Storage
The blueberry syrup keeps well in a sealed jar in the refrigerator for up to two weeks. It may thicken slightly as it chills, so give it a good stir before using.
The matcha itself is best made fresh every time. It will oxidize and lose its freshness if it sits too long.
Recipe FAQ
There are so many great options! My favorite more affordable option for day to day is Matchabar Matcha Powder. For more high-end options some of my favorites are Ippodo Sayaka and Rocky’s Matcha Ceremonial Blend.
Oat milk is a classic choice thanks to its creamy texture and light sweetness. It will make this latte taste like a blueberry dessert! My day-to-day favorite is soy milk. I love its creamy texture and protein content.
The key is to pour slowly. Make sure to put the ice on top of the blueberry syrup in the cup; the ice acts as a buffer. Then pour the milk gently over the ice. Pour the matcha on top slowly. You can pour it over the back of a spoon to help it disperse evenly over the top layer.
A standard serving of matcha (about 1 teaspoon) contains roughly 60-70mg caffeine. That’s less than a shot of espresso but more than a cup of steeped green tea.
Yes! Simply warm your milk of choice with the blueberry syrup first and skip the ice.
More Refreshing Spring Recipes
Blueberry Matcha Latte
Video
Equipment
- saucepan
- Matcha whisk
- Matcha bowl
Ingredients
Jammy Blueberry Syrup
- 2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar use 1/2 cup for a sweeter syrup
- 1/2 cup water
- 1 teaspoon vanilla extract or vanilla bean paste
- pinch salt
Blueberry Matcha Latte
- 2-3 grams matcha about 1 packed teaspoon
- 2 ounces (1/4 cup) hot water ideally 165-170°F
- 6-8 ounces milk of choice I like soy or oat milk
- ice
- 2-3 tablespoons blueberry syrup or to taste
Instructions
Make the Blueberry Syrup
- Mix the ingredients: Add the frozen blueberries, granulated sugar, and water to a saucepan. Stir to combine, and bring to a boil over medium heat. Reduce heat to low to establish a simmer.
- Simmer to thicken: Simmer for 10-15 minutes until thickened to a syrupy consistency that lightly coats the back of your spoon. About halfway through, use a fork or potato masher to mash the blueberries. Stir in vanilla extract and a pinch of salt and remove from heat.
- For completely smooth syrup, pour the mixture through a fine mesh sieve, pressing out as much of the juice as possible.For a jammy consistency (my personal preference), lightly blend (with a regular blender or immersion blender) to your desired texture. (Just make sure any blueberry skins are small enough to pass through your straw!)
- Transfer your blueberry syrup to a sealed container and keep it in the fridge for up to a week.
Make a Blueberry Matcha Latte
- Heat your water to between 165-170°F. Soak your chasen (matcha whisk) for about 10 minutes in warm water. (Alternatively, you can use an electric frother.)
- Measure 3g matcha (about 1 packed teaspoon) and pass it through a fine mesh strainer into your chawan (matcha bowl). Pour in about 2 ounces water and whisk vigorously in a zig-zag motion for about 30-60 seconds. The matcha should be foamy, with very fine bubbles on the surface.
- Add 2-3 tablespoons of the matcha syrup to the bottom of a glass. Top with ice, then pour over 6-8 ounces milk of choice. Pour the matcha over the top and stir to enjoy.
Notes
- Matcha whisk or electric frother
- Matcha bowl (Etsy also has lots of cute options)
- Stainless steel sifter to help break up clumps
- Precision scale
- Kettle with temperature control: High end option by Fellow, Mid-range option by Cosori.
