This is the best Blueberry Matcha Latte! It features a creamy iced oat milk matcha latte flavored with a homemade blueberry syrup. It’s refreshing and fruity and the perfect drink to power your morning. After making the blueberry syrup your latte is ready in 5 minutes. This blueberry matcha is sure to be on rotation all summer long!
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Looking for more matcha drink recipes? Check out this Blackberry Matcha Latte or Strawberry Matcha Latte next!
Why This Recipe is So Good
Matcha and blueberries go sooo well together! It tastes like summer in a glass. Whether you are using up fresh-picked berries form the farm or frozen blueberries, the homemade blueberry syrup tastes so fresh and fruity. It really takes this iced matcha latte to the next level.
The blueberry syrup is simple to make, and it can be used to flavor yogurt, ice cream, lemonade, and coffee drinks, or drizzle over pancakes or waffles. It will last in the fridge for up to 2 weeks when properly stored.
Recipe Ingredients
Blueberry syrup – This homemade simple syrup is made with a mixture of fresh or frozen blueberries cooked with sugar, water, and a little lemon juice for brightness.
Matcha powder – Use ceremonial-grade matcha powder; you REALLY can taste the difference. Your matcha should have a bright green color, and the flavor will be light and grassy. Jade Leaf and Matcha Love are my favorite brands to use for lattes. Culinary-grade matcha can have a bitter taste with a brownish-green color, so it’s best used in baking.
Oat milk – Use your favorite dairy or non-dairy milk alternative. I love an oat milk blueberry matcha. Oat milk is so delicious and creamy and if you are dairy-free it’s a great alternative similar to dairy milk. This brand is my oat milk go to it’s their barista blend and it makes the BEST matcha lattes!
How to Make A Blueberry Matcha Latte
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Make the blueberry syrup
Start by heating blueberries, sugar, water, and lemon juice over medium-low heat until it reaches a gentle simmer. This takes about 10 – 15 minutes. Remove the pot from the heat, cover then allow your syrup to steep for another 20 minutes.
Strain syrup using a fine mesh strainer into a medium bowl, and then transfer the syrup to a pint-sized mason jar. Allow to cool to room temperature before storing in the fridge until ready to use it.
Make your iced blueberry matcha latte
Add matcha powder and warm water to a matcha bowl. Use a milk frother or matcha whisk to whisk the matcha in a “W” pattern until frothy.
Add 2 – 3 tablespoons of homemade blueberry syrup to a glass, fill halfway with ice, then pour over milk, and finally, your prepared matcha mixture. Stir and enjoy!
Looking For More Recipes?
- Iced Oat Milk Matcha Latte
- Honey Lavender Matcha Latte
- Iced Vanilla Matcha Latte
- Iced Matcha Chai Latte
- Matcha Frappuccino
- Blueberry Simple Syrup
- Lemon Blueberry Pound Cake
- Lemon Blueberry Muffins
- Raspberry Pound Cake with Raspberry Glaze
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Blueberry Matcha Latte
Equipment
- Small sauce pot
- Matcha bowl or small bowl
- Bamboo Matcha Whisk or electric milk frother
Ingredients
Blueberry syrup
- 1 cup blueberries fresh or frozen
- ½ cup white granulated sugar or cane sugar
- ½ cup filtered water
- 1 teaspoon lemon juice freshly squeezed
Matcha latte
- 1 – 1 ½ teaspoon matcha powder ceremonial grade
- 3 – 4 tablespoons warm water
- 2 – 3 tablespoons homemade blueberry syrup or to taste
- 6 – 8 ounces oat milk or your milk of choice
- Ice for serving
Instructions
Make blueberry syrup
- Add blueberries, sugar, water, and lemon juice into a small sauce pot. Cook on medium-low heat for 10 – 15 minutes or until it reaches a gentle simmer.
- Remove the pot from the heat and allow the syrup to cool covered for 20 minutes.
- Strain blueberry syrup into a pint-sized mason jar or small bowl.
- Allow it to cool to room temperature, then store it in the fridge until you are ready to use it.
Make blueberry matcha latte
- Add matcha powder and warm water to a matcha bowl. Use a milk frother or a matcha whisk to whisk the matcha in a “W” pattern until frothy.
- Add 2 – 3 tablespoons of homemade blueberry syrup to a glass, fill halfway with ice, then pour over milk, and finally, your prepared matcha mixture. Stir and enjoy!
Notes
How To Store/ Make Ahead
Store blueberry syrup in an air-tight container for up to 2 weeks in the fridge.Tips and Tricks
- Blueberries: Fresh or frozen blueberries are fine to use. If using fresh make sure to discard any bad-looking ones and give then a really good rinse before cooking.
- Matcha: It’s important to use ceremonial-grade matcha powder for the best matcha latte, you really can taste the difference between ceremonial-grade and culinary-grade matcha. Ceremonial grade has a brighter green color and a smooth grassy flavor, while culinary matcha is more bitter with a brownish-green color. These are two of my favorite matcha powders to use from Jade Leaf and Matcha Love.
- Milk: If you want to make a dairy-free latte oat milk is my go-to. It’s thick and creamy and very similar to dairy milk with a neutral flavor. My favorite is from Califia Farms their Barista Blend.
- Warm water: Use warm water not hot water because if it’s too hot the temperature can burn the matcha, giving it a bitter flavor.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
