Treat yourself to a nice energizing boost with this beautiful refreshing blueberry matcha latte! This version is iced, easy-to-make, rich in flavor and so appetizing! Also loaded with antioxidants from both the blueberries and green tea powder, it makes for a nutrient dense creamy drink that's perfect for a hot summer day.
As the weather started to warm up outside, I also swapped my regular warm vanilla matcha latte for an iced version to help cool down.
I also experimented with different versions by adding fruits for even more summery vibes and yum, this blueberry matcha latte definitely is a keeper!
Plus, it looks SO amazing with all the colorful layers that sit over each other and creates the most beautiful swirls while stirring. Such a fun and appetizing fancy looking drink.
And it's really not that much more complicated to prepare compared to a simple matcha latte. There are only a few extra minutes to make the blueberry sauce, that's it. And the extra effort is totally worth it!
The blueberries work so well with the earthy matcha green tea flavor and combined with plant-based milk, the iced latte becomes creamy and fruity with a nice little boost of antioxidant and energizing nutrients from the matcha.
This iced blueberry matcha latte is now my favorite afternoon treat, I hope you love it too! 🫐
Why you'll love this recipe
- Refreshing healthy summer drink
- Eye-catching layers of beautiful colors
- Great for kids
- Healthy and rich in antioxidants
- Great recipe to slowly get used to the matcha flavor
- Easily adaptable to your taste
- Fun to make and feels like a treat!
Ingredients you'll need
- Blueberries: fresh or frozen, I tried them both and they both worked well. If you use fresh blueberries, you might have to cook them for a few extra minutes to really get a saucy consistency.
- Matcha powder: use a high-quality ceremonial grade if possible. I love the matcha powder from the brand Matcha Organics that I buy online.
- Plant-based milk: any kind will work, but try to use an unsweetened kind so you can make it as sweet as you want by controlling the ingredients yourself. Also, a vanilla flavored milk would work well.
- Sweetener: I used maple syrup, but any sweetener is fine. You will add it to the warm blueberry sauce, so even a granulated sweetener would be ok as it would dissolve well. Agave nectar or brown rice syrup work too.
- Ice cubes: Essential to have a super chilled drink and cool down the blueberry sauce.
How to make a blueberry matcha latte
Make the blueberry syrup
In a small sauce pan, combine the blueberries with 2 teaspoons of water. Warm up on medium heat while stirring often. Use the back of a spoon to crush the blueberries as they soften. Keep simmering for about 5 minutes or so or until the fruit turns saucy.
Remove from the heat and add the sweetener. Crush the fruit some more as needed with a spoon or a potato masher.
Then, I highly recommend to strain the syrup. I found it hard to drink the matcha latte using a spoon when not straining the mixture as the skins of larger fruits would get stuck in the straw. So, place a fine mesh colander over a bowl and pour the mixture over. Then, use the back of a spoon to help all the juices pass through.
Alternatively, you could blend the blueberry sauce for a similar result. In that case, you might want to double the sauce so you have enough volume to blend, (blending would work great if you have a smaller blender or the one with a smoothie cup, etc).
Set the strained/blended sauce aside so it can cool down a bit.
Make the matcha shot
In a small bowl or a cup, add the matcha powder and then ¼ cup of hot water. I like to first sift the powder to help remove all the clumps, it dissolves better that way.
Then, use a matcha bamboo whisk (a small regular whisk works too) and whisk vigorously for 30 seconds or until it is all dissolved with some froth forming over.
Combine the layers
Into your serving glass, pour the blueberry syrup, then the ice cubes and next the plant-based milk. Finally, add the matcha shot over. You can pour the liquids gently so they sit on top of each other.
Stir if desired and enjoy with a straw.
Watch how to make it
- If you really enjoy that drink, then I highly recommend you to make double/triple batch or even more of the blueberry sauce. Keep it in an air-tight container in the fridge so you can make a few blueberry matcha lattes during the week in a pinch. You can even freeze the sauce or use other berries for a fun change. Use the extra sauce over oatmeal, ice cream or berry smoothie bowls.
- It is important to fully dissolve the matcha powder first in the water, or you will end up with a bunch of matcha clumps, which is not pleasant.
- The ice cubes tend to dilute the drink as it melts, so if you make iced lattes often, then you could freeze some plant-based milk in the ice cube tray instead of water and use them instead.
Yes, I would. Unless you already are a pro at making matcha tea, the difference should be pretty subtle. Ceremonial grade matcha has a brighter color and a smoother flavor, which work better for lattes, but I think that a culinary would also work ok here if that's the only option, especially since there is some blueberry flavor mixed in.
Yes! Have fun and experiment! I love chai spices combines with matcha, so add a little pinch if you have some. Lemon juice would brighten up the blueberry sauce too. Cinnamon, nutmeg, cardamom and vanilla extract would all be amazing addition to your drink.
I love oat milk for lattes, but I think soy milk work very well too. Soy milk also has a little more protein and fat, which makes it nice and rich and a great choice for creamy drinks. I'll usually use soy milk if I make it for my kids to boost their calorie consumption too. Try coconut milk for more tropical-ish flavor, but use the carton one (not the one in cans).
Yes! In that case, simply warm up the plant-based milk in a small sauce pan and skip the ice cubes. Pour the blueberry sauce, warm milk and matcha shot in a mug, stir and enjoy.
More matcha recipes
- Vanilla matcha latte
- Matcha mini brownies
- Matcha chocolate oatmeal
- Matcha white chocolate cookies
- No bake matcha coconut energy balls
I hope you like this blueberry matcha latte as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Iced Blueberry Matcha Latte
- 1 cup fresh or frozen blueberries + 2 teaspoons of water
- ½ tbsp sweetener - such as maple syrup or agave nectar
- ¾ cup ice cubes
- ¾ cup plant-based milk
- 1-1½ tsp matcha powder + ¼ cup hot water
- Combine the blueberries with the water in a small sauce pan and cook on medium-high heat for about 5 minutes. Stir often and use a spoon/fork/potato masher to break the blueberries as much as you can. Remove from the heat when the blueberries are all saucy and broken down and add the sweetener.
- At this point, you have 2 options: blend the mixture or strain through a fine mesh colander (press with the back of a spoon to force the juices to strain). I find it is easier to drink with a straw if the blueberry syrup is smooth. Let the blueberry sauce cool down for a few minutes.
- Combine the matcha powder with the hot water in a small cup and whisk until there are no clumps anymore (best result when using a matcha bamboo whisk, but regular small whisk works too).
- In your serving glass, pour the blueberry syrup at the bottom, then top with the ice cubes and pour the plant-based milk over. Then, pour the matcha shot over. Use a straw to stir and enjoy right away.
- You can make a double/triple batch of the blueberry syrup and keep it in the fridge to make a few berry latte drinks during the week in a pinch. Use the extra sauce over oatmeals, smoothie bowls or ice cream.
- I highly recommend to use a ceremonial grade matcha powder for lattes. The color is brighter and the flavor a little smoother for drinks. I used the matcha powder from the company matcha organics.
- Add some chai spices, cinnamon, nutmeg or vanilla extract to the blueberry sauce for a variation in flavor.