A vibrant and visually striking drink, this Iced Blueberry Matcha Latte combines sweet blueberry syrup, earthy matcha, and creamy milk to create a refreshing and energizing beverage. It's the perfect homemade pick-me-up for warm afternoons or when I want something that feels special but is easy to make.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
½ cup fresh or frozen blueberries
2 tablespoons sugar or honey (adjust to taste)
2 tablespoons water
1 teaspoon matcha powder (ceremonial or culinary grade)
2 tablespoons hot water (not boiling, about 175°F / 80°C)
¾ cup milk of choice (dairy or non-dairy)
Ice cubes
Directions
Make the blueberry syrup: I combine the blueberries, sweetener, and water in a small saucepan and cook over medium heat for about 5 minutes, until the berries burst and the mixture thickens. Then I strain the syrup (optional) and let it cool.
Prepare the matcha: In a small bowl, I whisk the matcha powder with hot water until smooth and frothy.
Assemble the latte: I fill a glass with ice, pour the blueberry syrup at the bottom, then slowly pour in the milk.
Top with matcha: I gently pour the whisked matcha over the milk to create beautiful layers.
Serve: I like to give it a light stir before drinking, but sometimes I just enjoy admiring the layers before sipping.
Servings and timing
Servings: 1
Prep Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes
Calories: Around 120 kcal (may vary depending on milk and sweetener)
Variations
I often change things up based on what I have on hand:
Use different fruits: Raspberries or strawberries also work beautifully for the syrup.
Make it vegan: I use almond, oat, or coconut milk to keep it dairy-free.
Add vanilla: A drop of vanilla extract in the milk adds a lovely flavor.
Sweeten differently: Maple syrup or agave can replace sugar or honey.
Serve it hot: I warm the milk and blueberry syrup and skip the ice for a cozy version.
Storage/Reheating
This drink is best enjoyed fresh. However, I can make the blueberry syrup ahead of time and store it:
Blueberry syrup: I keep it in an airtight container in the fridge for up to 1 week.
Reheating: If I want a warm version, I gently heat the milk and syrup before adding the matcha.
FAQs
How do I make the layers more defined?
I pour the milk slowly over the back of a spoon to help it float above the blueberry syrup. Then I gently add the matcha on top.
Can I use store-bought blueberry syrup?
Yes, but I find that homemade syrup has a fresher, more natural taste and lets me control the sweetness.
What type of matcha should I use?
Ceremonial grade gives a smoother, more vibrant result, but culinary grade works well too—especially if I’m mixing it with milk and fruit flavors.
Can I make this ahead of time?
I prefer to assemble it fresh, but I can prep the syrup and whisk the matcha in advance. Just store them separately and assemble when ready to serve.
What kind of milk works best?
I like oat milk for its creaminess, but almond, soy, or regular dairy milk all work. Each type gives a slightly different texture and flavor.
Conclusion
This Iced Blueberry Matcha Latte is one of my favorite drinks to enjoy when I want something refreshing, beautiful, and nourishing. It’s easy to make, endlessly customizable, and always a treat to sip—whether I’m relaxing at home or serving it to impress friends.
Recipe:
Iced Blueberry Matcha Latte
- Total Time: 15 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
This Iced Blueberry Matcha Latte is a refreshing, layered drink that combines homemade blueberry syrup, creamy milk, and earthy matcha for a visually stunning and delicious beverage. Perfect for warm days or a mid-day energy boost.
Ingredients
½ cup fresh or frozen blueberries
2 tablespoons sugar or honey (adjust to taste)
2 tablespoons water
1 teaspoon matcha powder (ceremonial or culinary grade)
2 tablespoons hot water (about 175°F / 80°C)
¾ cup milk of choice (dairy or non-dairy)
Ice cubes
Instructions
- In a small saucepan, combine blueberries, sugar or honey, and 2 tablespoons water. Cook over medium heat for about 5 minutes until the berries burst and the mixture thickens.
- Optional: Strain the syrup using a fine mesh sieve and let it cool completely.
- In a small bowl, whisk the matcha powder with 2 tablespoons of hot water until smooth and frothy.
- Fill a glass with ice cubes. Pour the cooled blueberry syrup into the bottom of the glass.
- Slowly pour in the milk over the back of a spoon to help it layer above the syrup.
- Gently pour the whisked matcha over the milk to form a third, green layer.
- Serve immediately. Stir before drinking if desired, or enjoy the layered look as is.
Notes
Try raspberries or strawberries in place of blueberries for a different fruity twist.
Use almond, oat, or coconut milk for a vegan version.
Add a drop of vanilla extract to the milk for added flavor depth.
Swap sweeteners with maple syrup or agave for different tastes.
Serve warm by heating the milk and syrup and omitting the ice.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop, Whisking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 latte
- Calories: 120
- Sugar: 12g
- Sodium: 40mg
- Fat: 3.5g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
