Refreshing, sweet and fruity Iced Blueberry Matcha Latte made with homemade blueberry syrup. This recipe is super easy to make and tastes better than Starbucks!
Table of contents
If you’re as obsessed with all things matcha as I am, then trust me – you need this recipe! This iced blueberry matcha latte recipe is the perfect combination of fruity and earthy, with a delicious natural flavor. The blueberry flavor pairs beautifully with the smooth earthiness of matcha tea, making this an elegant twist on classic matcha lattes.
Made with homemade blueberry syrup from real blueberries and high quality matcha, this matcha latte is refreshing and vibrant.
So how do we make it? With a layer of homemade blueberry syrup, then creamy milk and silky smooth matcha on top. It’s so delicious and easy to make that you’ll never need to buy it from a coffee shop every again!
Looking for more matcha recipes? Try my delicious Ube Matcha Latte, Iced Vanilla Matcha Latte, Chai Matcha Latte, floral and light Sakura Matcha Latte, summery Strawberry Matcha Latte or Hojicha Milk Latte!
Why you'll love this recipe
- Balanced & Refreshing – The fruity blueberry syrup perfectly complements the fresh and floral ceremonial grade matcha.
- Natural Ingredients – This blueberry matcha latte is made with natural ingredients and homemade syrup from real blueberries. It contains no preservatives or unnecessary sugars.
- Customizable Sweetness – You can adjust how sweet your matcha latte is by adding more or less of the Homemade Blueberry Syrup.
- Perfect for Any Season – Enjoy as an iced matcha latte on hot summer days or a cozy hot matcha latte on chilly days.
Ingredient round-up
- Blueberries – Used for the Homemade Blueberry Syrup. I recommend using fresh blueberries, but frozen blueberries work too.
- Sugar – Any type of sugar works, but I like to use plain granulated sugar.
- Matcha – I recommend using ceremonial matcha powder for the best flavor. A good quality matcha can make all the difference.
- Milk – Use any milk of your choice. You can use whole milk, soy milk, cashew milk, or almond milk.
How to make this recipe
- If using blueberry syrup, prepare it in advance (see my full homemade blueberry syrup recipe). For compote, mix fresh blueberries with sugar and let sit in the fridge for at least 1 hour. Add the syrup to a glass.
- In a small bowl, sift the green tea powder. Add hot water and whisk using a matcha bamboo whisk or small regular whisk until creamy and frothy.
- Separately, make the milk foamy using an electric milk frother.
- Add ice cubes, then pour the milk over it, filling ¾ of the glass. Slowly pour the matcha shot on top, using the back of a spoon to help create layers. Stir before drinking!
Success Tips & Tricks
- Use high quality matcha – Ceremonial matcha powder gives the best smooth taste, without any bitterness or overly grassy flavor.
- Pour slowly – Slowly pour matcha over the back of a spoon. This helps achieve that café look with perfectly separated layers.
- Adjust the sweetness – Customize the sweetness to your liking by adding more or less of the homemade blueberry jam.
- Matcha whisk – Use a traditional matcha whisk for the best foamy matcha.
- Use a milk frother – For the best creamy drink, use an electric milk frother. This gives the milk a creamy texture, just like in cafes!
Frequently asked questions
Yes, but the flavor might be a bit bitter or seaweedy. Ceremonial matcha powder gives the smoothest taste. A little goes a long way!
Keep it in an airtight container in the fridge for up to 2 weeks.
Use whole milk for creaminess or barista oat milk for a dairy-free option.
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Recipe
Iced Blueberry Matcha Latte With Homemade Syrup
Ingredients
Blueberry compote or blueberry simple syrup
- 1 cup blueberries fresh
- ¼ cup sugar
Matcha Latte
- 2 teaspoons matcha powder ceremonial grade
- 4 tablespoons hot water
- 2 cups milk 500 grams
Instructions
Blueberry compote or syrup
- There are two ways of making this recipe: using either blueberry compote or blueberry simple syrup.
- To make the compote: Clean and cut the blueberries in halves or quarters, then place them into a jar. Pour sugar on top and gently mix. Cover with a lid and store in the fridge for at least 1 hour.
- To make the syrup: combine the blueberries, sugar and 2 tablespoons of water into a small saucepan. Cook over medium-high heat until boiling, then reduce heat to medium-low and simmer for 10 minutes until thickened. Use a sieve to strain the syrup, then cool and store in the fridge in an airtight jar.
Blueberry matcha latte
- Into a small cup, pour hot water at about 170°F (80°C). Using a small sieve, sift matcha powder into the water. Using an electric or bamboo whisk, mix well until creamy and frothy.
- Separately, combine milk and blueberry syrup, mixing well to combine. If desired, use a milk frother or blender to make the milk creamy.
- Into a glass, add 2 tablespoons of blueberry compote (or 1 tablespoon of blueberry syrup). Add ice cubes, then top with milk, about ¾ of the way to the glass rim.
- Slowly pour the frothy matcha on top. Pouring slowly helps retain distinct layers. Give it a quick stir before enjoying!
Notes
- Blueberries – frozen blueberries can also be used, but the syrup will come up more runny.
- Nutritional value is estimative and is calculated per serving, without any optional ingredients. This recipe makes 2 large servings.
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