This little number is creamy, sweet, and tastes like fresh blueberries! It’s my daily summer day brightener.
In This Post
How To Make This Blueberry Matcha Latte
Step 1: Make the Blueberry Syrup
Just put frozen blueberries and sugar in a jar. And wait a few hours.
Give them a few hours in the fridge to thaw out and release their juices, and mix it all up and you have this yummy blueberry syrup.
If you want to speed the process up, add a bit of water to the jar and/or microwave it so the blueberries start to melt. You can even mash them down a bit to get them to release their juices, and as it mixes with the sugar it’ll create a little syrup that works great in this drink.
Step 2: Make your matcha
I dissolve my matcha powder in warm water by just shaking it up in a jar. I use the Jade Leaf Matcha Latte mix.
Pour it into a glass with ice.
Step 3: Add Your Milk of Choice
Put your matcha and oat milk (or milk of choice) in a glass. Pour the oat milk over a spoon if you don’t want to mix the layers just yet!
Step 3: Add the Blueberry Syrup
Drizzle that beautiful syrup right in there.
Step 3: Mix It All Up and You’re Good to Go
Love, love, love.
Lindsay’s Notes
Hi! Just me over here, continuing my obsession over this little blueberry matcha latte!
It’s got a creamy oat milk base with a bit of concentrated matcha and a few drizzles and swizzles of a shortcut blueberry syrup that gives it the most beautiful white, green, and purple layers, and the taste of straight summertime.
I first saw this on @schoolnightvegan’s Instagram account (here is the method that inspired his video) and then quickly realized I wasn’t going to be able to wait the required two weeks for the blueberry syrup. So… I made this version instead. Frozen blueberries make the process much faster (2-3 hours!) and give you a rich, deep, blueberry-licious syrup to work with.
In comparison to fresh blueberries, frozen blueberries just have a slightly different, stronger taste to them, and that comes through in the syrup. If you want a pure, mild-tasting blueberry syrup, go for the full 2-week method! If you are like me and you have trouble waiting 2 weeks for ANYTHING, especially a drink that you urgently need, this is your perfect deliciously blueberry-flavored solution.
I am sensitive to caffeine so I wasn’t sure if this little number would be too much for me, especially having it in the afternoon. But with about a third of the amount of caffeine as a cup of coffee, I’ve found that it is the exact right amount to keep me going through the afternoon slump but still allow me to stay calm and sleepy at bedtime.
But the real reason I’m drinking this is because the flavor is sweet, summery, and perfect. Fresh blueberry, creamy oat milk, and a bit of emerald matcha are just a match made in heaven.
How To Make This Blueberry Matcha Latte
Blueberry Matcha Latte
Total Time: 5 minutes
Yield: 1 serving (but enough blueberry syrup for 4–6 lattes) 1x
Description
Sweet summery drink perfection! Yummy blueberry syrup mixed into a matcha oat milk latte makes for the perfect iced drink for summertime. Yum!
Ingredients
Units
Scale
Matcha Latte:
- 1–2 tablespoons matcha of choice – I really like the Jade Leaf matcha latte mix which is made with matcha and sugar, so it’s already a bit sweet and tastes like a coffee shop matcha latte right from the get-go, but unsweetened matcha will also work great, especially if you’d like it less sweet
- 1/4 cup hot water
- 1/2 to 3/4 cup oat milk
Blueberry Syrup:
- 1 1/2 cups frozen blueberries
- 1/3 cup sugar
- 3 tablespoons warm water
Instructions
- For the blueberry syrup: A few hours ahead of time, place the blueberries in a large jar, and cover with the sugar and the water. Place the jar in the fridge and let it rest for 4-6 hours or overnight to let the sugar draw some of the juices out of the blueberries. When it’s done resting, give it a good stir and add a bit more water if you want it less sweet. (For a faster option, you can muddle the blueberries after they thaw to speed up this process, or just melt them down in the microwave and use the purple blueberry juices that run off the thawed blueberries.) We’re just looking for some rich purple blueberry “syrup” here – nothing too fancy!
- For the matcha: Heat the water in a small jar with a lid. Add the matcha powder, cover, and shake until smooth.
- Add the milk: Fill a large glass with ice. Pour the matcha over the ice, and then add the oat milk. If you want to preserve distinct color layers for Instagramability, pour the oat milk over the back of a spoon.
- Finish with blueberry syrup: Finally, pour a tablespoon or two of the blueberry syrup into the glass and watch it sink to the bottom (more or less to taste, but I find this is a good amount to get the blueberry flavor in there without making it too sweet). Those green and purple layers are so pretty! Stir it up just before serving to get the blueberry flavor in each sip!
Notes
For my matcha measurements – I’m doing about double what’s recommended on the packaging from Jade Leaf so the matcha portion is a bit more concentrated. I would follow the recommendations on whatever brand of matcha you are using and just increase the potency if you want it stronger!
- Prep Time: 5 minutes
- Category: Drink
- Method: Mix
- Cuisine: Korean-Inspired
Frequently Asked Questions For Blueberry Matcha Lattes
Mine never lasts more than 5-7 days because we use it all up, but I’d think you can keep it in the fridge for a week or two!
I love oat milk, but regular milk will work just fine here – as will soy milk, almond milk, or any milk alternatives.
I’ve done this with strawberry (SO GOOD) and peach (pretty good), using the same method with frozen fruits to make the syrups.
This is naturally vegan since it uses oat milk!
The syrup will last in the fridge to give you enough batches for the week!
For the latte, I find the matcha settles to the bottom after a while, so I would mix each one up just before serving, or just make them in jars or a pitcher ahead of time with a plan to shake them up before serving.
My girls love the leftover fruit (and syrups) mixed into Greek yogurt! Or, of course, vanilla ice cream.
