This iced blueberry matcha latte is a pretty, cafe-style drink that is really easy to make at home. Starting with a homemade blueberry syrup flavoured with maple syrup, vanilla and cinnamon, it’s the perfect way to switch up your mornings with a fun and delicious drink. I mean just look at those beautiful soft swirls of purple and green!
I am having a lot of fun with drinks lately, and my current obsession is making different matcha flavours on the weekend. It started with recreating this cafe favourite iced strawberry matcha, but I might have found a new favourite with this blueberry version.
It tastes like a blueberry pancake…matcha. Hear me out. The blueberry syrup is sweetened with maple syrup and flavoured with vanilla and cinnamon. It tastes exactly the same as my all time favourite dairy free blueberry pancakes!
But the absolute best part about this blueberry matcha latte is the gorgeous colours. Watching the purple and green swirl around together is mesmerising and makes this such a pretty drink. And we all know pretty drinks taste the best!!
Key Ingredients
To make this iced blueberry matcha latte you’ll first need a few simple ingredients to make your blueberry syrup.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Matcha powder – look for a ceremonial grade matcha with a bright, vibrant green colour. That’s usually a good sign it’ll be smooth and not bitter.
- Blueberries – I recommend using frozen blueberries for this as they work really well and you don’t have to worry about them being in season. If you have fresh however, you can use them just the same.
- Maple syrup – I prefer to use maple syrup to sweeten the blueberry syrup rather than sugar as it keeps this drink refined sugar free and gives it that pancake taste. You could also use honey as a substitute.
- Vanilla – flavouring the syrup to bring out the sweetness of the blueberries.
- Cinnamon – optional but I LOVE cinnamon so will always add it when it makes sense. The subtle taste just really takes this syrup to a super delicious level.
- Oat milk – I pretty much only drink oat milk as I find the taste more mild than other plant-based milks. Use whatever dairy free milk you prefer such as coconut milk, soy milk or almond milk.
What matcha should I use?
Now, I get it, matcha isn’t for everyone. It has a very specific flavour. But I also think not all matcha is equal. If you’ve tried it and didn’t enjoy it, there’s a good chance it was just a bad one. Yes, even as a matcha lover, I’ve had some bad, bitter, grassy ones. A good matcha should taste subtle, earthy and naturally sweet.
My current favourite matcha is the YAMASAN KYOTO UJI brand, which I picked up from Amazon. It’s ceremonial grade and first harvest, meaning it’s made from younger green tea leaves. It is vibrant in colour, smooth in flavour, and fairly affordable compared to others on the market. If you’re new to matcha, I recommend trying a few brands and see what flavour profile you prefer.
Step-By-Step Instructions
Step 1: Combine all of the syrup ingredients in a small saucepan over medium-low heat and gently simmer for 15-20 minutes or until the blueberries are soft and breaking down.
Step 2: Strain the blueberry syrup and transfer to an airtight container or bottle. Store in the fridge until ready to use.
Step 3: Sift the matcha powder into a bowl and add hot (not boiling) water. Whisk using a bamboo matcha whisk until smooth and frothy. If you don’t have one, a small regular whisk or milk frother works too.
Step 4: Assemble! To a glass, add ice then pour in a few tablespoons of the blueberry syrup. Add more or less depending on how strong and sweet you want the blueberry flavour.
Step 5: Pour in the dairy free milk.
Step 6: Finally, top with the matcha. Give the drink a stir to combine and enjoy!
👉Tip! While the blueberries are simmering, use a spatula to gently press them against the side of the saucepan. This helps them burst and break down faster, releasing as much flavour as possible into the syrup.
Storage Instructions
This blueberry syrup recipe makes enough for a few drinks so you can make it ahead for a friends brunch or just keep it in the fridge for up to 2 weeks for easy and delicious drinks whenever the craving hits.
👉 I love using any leftover blueberry syrup in this non alcoholic mojito recipe. Just swap it for the simple syrup for a fruity blueberry variation!
Recipe FAQs
Yes I prefer it! While you can use either fresh or frozen, I like frozen blueberries as they are more budget-friendly and available year round.
Yes! The syrup keeps in an airtight jar or bottle in the fridge for up to 2 weeks, making it a great one to batch and keep on hand for the week.
A bamboo matcha whisk gives a smooth and frothy result, but it’s not essential. A small regular whisk or a milk frother both do a great job. You just want to make sure you have no lumps.
You can! Simply skip the ice, warm your milk in a small saucepan or with a milk frother, and pour everything into a mug instead of a glass.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More matcha recipes:
Matcha Crinkle Cookies
Vegan Matcha Cupcakes
Matcha Chia Pudding
Strawberry Matcha Latte
Equipment
Ingredients
Blueberry Syrup
- 2 cups frozen blueberries
- 250 ml (1 cup) water
- 3–4 tablespoon maple syrup to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Matcha Latte
- 1 teaspoon matcha powder
- 2 tablespoon hot water just off the boil
- 250 ml (1 cup) oat milk or your choice of plant-based milk, approximately
- ice
Instructions
- Combine the blueberries, water, maple syrup, vanilla extract, and cinnamon in a small saucepan over medium-low heat. Gently simmer, stirring occasionally for 15-20 minutes until the blueberries are soft and beginning to break down.
- Pour the syrup through a fine mesh sieve into an airtight container or bottle, pressing the blueberries with a spoon to squeeze out as much liquid as possible. Set aside to cool, or store it in the fridge until you’re ready to use it.
- Sift the matcha powder into a small bowl to get rid of any lumps. Add the hot water, it should be just off the boil, around 75–80°C (165–175°F), not boiling. Whisk vigorously using a bamboo matcha whisk until smooth and frothy.
- Add a handful of ice to a glass then pour in a few tablespoons of blueberry syrup. Pour over the oat milk, then slowly add the whisked matcha over the top. Give it a gentle stir to swirl everything together and enjoy straight away.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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