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a glass of iced blueberry matcha

Blueberry Matcha Latte

Matcha latte with sweet and jammy blueberry purée. A sweet and refreshing drink perfect for warmer weather.
5 from 1 vote
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Cook Time: 20 minutes
Author: Sarah Sullivan

Video

Equipment

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 blueberry 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

Ceremonial matcha recommendations: 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.
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The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.