Iced Blueberry Matcha Latte
Blueberry syrup sinks, oat milk holds the middle, and matcha floats on top — and it stays that way. A lemon-spiked syrup and one upside-down spoon trick are the only secrets to this iced blueberry matcha latte.
Equipment
- Small saucepan
- Fine-Mesh Strainer
- Small Bowl
- Whisk
- Tall Glass
- Regular spoon
Ingredients
Blueberry Syrup
- 1 cup fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon fresh lemon juice
For the Latte
- 1 teaspoon ceremonial-grade matcha powder
- 3/4 cup oat milk (or whole milk)
- 1 cup large ice cubes
- to taste fresh blueberries or edible flower, for garnish
Instructions
- Make the blueberry syrup: In a small saucepan, combine the blueberries, sugar, water, and lemon juice. Set it over medium heat and let it come to a gentle simmer. Cook for 6 to 7 minutes, stirring a couple of times, until the blueberries burst and the liquid is deep purple and glossy.
- Strain the syrup through a fine-mesh strainer into a heatproof bowl or jar, pressing on the solids to get every drop of liquid out. Discard the skins. You should have about 1/2 cup of syrup.
- Cool the syrup completely. Let it sit on the counter for 10 minutes, or pop it in a wide shallow bowl in the freezer for about 5. Warm syrup will melt the ice and collapse the layers.
- Sift the matcha into a small bowl to break up any clumps. Add 2 ounces of hot water at about 175°F. If you just boiled water, let it sit for a full minute before pouring. Whisk in a quick side-to-side motion until smooth and foamy, about 20 seconds.
- Build the glass: Spoon 2 tablespoons of the cooled syrup into the bottom of a tall glass. Add the large ice cubes, then pour the oat milk gently over the ice.
- Float the matcha: Hold a spoon upside down just above the surface of the milk. Slowly pour the whisked matcha over the back of the spoon. The spoon breaks the fall and the matcha spreads out flat across the surface instead of diving through.
- Serve it unstirred with a straw and let whoever's drinking decide when to mix. Stirring immediately turns it into a smoothie. The layers are the point.
Notes
Cold syrup is non-negotiable: warm syrup melts the ice and flattens the bottom layer. Sift the matcha every time or clumps sink through the milk. The syrup keeps in a sealed jar in the fridge for up to a week, or freeze it in ice cube trays for quick future drinks. For a hot version, warm the milk, skip the ice, and pour the matcha over the back of a spoon into the warm milk.