This Iced Blueberry Matcha Latte recipe is creamy, fruity, and refreshing! It’s a great drink to make when blueberries are full in season. Plus, it’s super easy to make and a great way to change up your morning tea routine!
Y’all are going to love this yummy beverage – it’s next level! It has pretty layers of color, a delicious blueberry flavor, a creamy texture, and notes of earthy flavors!
Our recipe is very similar to Dunkin’s sweetened matcha latte with blueberries, but instead, we use fresh blueberries instead of pumps of blueberry syrup.
Table of Contents
Matcha – There are different grades of Matcha out there. I highly recommend getting a high-quality, ceremonial Matcha powder for this recipe because of its vibrant green color and flavor. My favorite is Ippodo Matcha green tea because of its vibrant green color and sweet flavor. To make this drink, you will need one teaspoon of high-quality matcha powder. For an extra matcha kick, use 2 teaspoons of Matcha powder.
Milk of Your Choice – You can use any kind of milk, such as dairy milk, or non-dairy alternatives, such as soy milk, oat milk, coconut milk, or nut milk. Our go-to milk is lactose-free whole milk, such as Fairlife or Chobani. They are our favorite because they have nice a creamy flavor. Oat milk or cashew milk is our favorite dairy-free milk because both have a creamy texture.
Cane Sugar – only a tiny amount is used when making the Blueberry sauce. It helps draws out the sweetness and cuts back on the tartness. A nice alternative is to use maple syrup.
Frozen or Fresh Blueberries – The only difference between using frozen blueberries is that it will take longer for the frozen blueberries to break down when you are cooking them.
Water and Ice Cubes – You will need water to make the Matcha tea and water to cook the blueberries. To serve, you will need ice cubes.
Make the Matcha Shot. First, you will need to have a couple of tools. You’ll need a spoon, a bamboo whisk or matcha whisk, a strainer, an electric milk frother, a hot water kettle, and a matcha bowl. To make the Matcha tea, sift the green tea powder into a small bowl by pressing the back of a spoon into the strainer to break up any clumps. This helps mix the fine powder when you whisk it with hot water. Add hot water and whisk to combine.
Make the Blueberry Sauce. In a small saucepan, heat up the wild blueberries with maple syrup or cane sugar, and water to cook down the fruit, releasing their sweetness and juices. Next strain the blueberry puree by using the back of a wooden spoon leaving the pulp behind. Alternatively, you can mash the blueberry mixture with a potato masher and use the pulp too.
Make the Iced Matcha Latte. Add ice cubes to a glass, the blueberry sauce, milk of choice, and the Matcha tea.
& Enjoy! Mix with a straw and watch the colors turn this beautiful drink into this beautiful purple-green color.
Can I make this drink into bubble tea?
Yes! First, you will need quick-cooking tapioca pearls and will need to cook 3/4 cup with 4 cups of water. When the water comes to a boil, stir in the boba pearls and wait for them to float to the top. Continue cooking for another 5 minutes, and then taste 1 pearl to see if it reached the desired level of softness.
Use a slotted spoon to remove the pearls from the hot water and rinse them with cold water. Transfer the pearls into a bowl, and refrigerate until ready to use. Add about 1/4 cup to the bottom of the glass before adding the ice for this latte.
This Iced Blueberry Matcha Latte is creamy, easy to make at home, and is the perfect fun twist to your favorite matcha latte! I hope you all love my take on this delicious and beautiful drink. Enjoy! ♡
Iced Blueberry Matcha Latte
5 from 2 votes
This Iced Blueberry Matcha Latte recipe is creamy, fruity, and refreshing. Plus, it's super easy to make and delicious!
Make Matcha Shot. In a small bowl, sift in the 1 teaspoon matcha powder using the back of a wooden spoon. Pour in hot water and whisk vigorously with a bamboo whisk or milk frother until dissolved and foamy on top.
Make Blueberry Sauce. Add blueberries, cane sugar and water to a sauce pan over medium heat. Bring to a simmer and cook the blueberries until they break down and release their juice. Strain over a medium bowl, pushing the juice through the strainer, leaving the pulp behind.
Make Blueberry Milk. To the bowl with the blueberry sauce, add 3 tablespoons of milk of choice or heavy cream and use a milk frother to blend.
Make Latte. Add ice to a glass, milk of choice, matcha shot, and blueberry milk. Stir to combine and enjoy!