It's all over the internet, and now you want to try making an iced blueberry matcha for yourself? Good choice.
Lucky for you, our Tea Sommelier and in-house matcha expert has tested, tweaked and perfected the recipe, so you can get it right on your first go. Read on for our two-part iced blueberry matcha latte recipe.
This easy matcha recipe is lower in caffeine than your regular coffee iced latte and is gratifyingly refreshing - what's not to love.
Ingredients
Blueberry syrup
- 250 g fresh or frozen blueberries
- 60 ml sugar or maple syrup
- 60 ml water
- 1 tbsp fresh lemon juice
Iced Matcha
- 1-2 tsp T2 Matcha Powder
- 60 ml 80°C water
- Ice cubes
- 250 ml oat milk or other milk of choice
Tools
- Medium pot
- Stick blender or muddler
- Matcha bowl
- Matcha whisk
Part One: making the blueberry syrup
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1
Add blueberries, sugar (or maple syrup), water, and lemon juice to a medium pot. Bring to a simmer over medium-high heat.
In a rush or are blueberries are not in season? Substitute the syrup recipe in part one with blueberry jam - experiment with raspberry jam or any other varieties.
-
2
Simmer until the blueberries soften and start to break down, about 3-4 minutes.
-
3
Use a muddler or stick blender to to puree the syrup to your preferred consistency - leave some chunks or blend until smooth.
-
4
Once cooled, it's ready to add in your iced matcha latte.
The recipe makes syrup for 4 lattes. We also love adding this syrup to our matcha soda recipe.
Part two: making iced blueberry matcha latte
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5
Whisk matcha powder in a matcha bowl with the hot water in a zig-zag motion until frothy and smooth.
For the best results, make this recipe with a matcha bowl and traditional bamboo whisk. But you can also use utensil you have in your kitchen, swap the matcha bowl for a mug and the bamboo whisk with a fork.
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6
Add 2-3 tbsp of blueberry syrup to the bottom of a tall glass.
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7
Add ice cubes, fill with of choice milk, and top with the matcha, and enjoy!
