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How to make iced blueberry matcha latte

It's all over the internet, and now you want to try making an iced blueberry matcha for yourself? Good choice.

Lucky for you, our Tea Sommelier and in-house matcha expert has tested, tweaked and perfected the recipe, so you can get it right on your first go. Read on for our two-part iced blueberry matcha latte recipe.

This easy matcha recipe is lower in caffeine than your regular coffee iced latte and is gratifyingly refreshing - what's not to love.

Brew tip from our tea sommelier

In a rush or are blueberries are not in season? Substitute the syrup recipe in part one with blueberry jam - experiment with raspberry jam or any other varieties.
"We also love adding this syrup to our matcha soda recipe."
For the best results, make this recipe with a matcha bowl and traditional bamboo whisk. But you can also use utensil you have in your kitchen, swap the matcha bowl for a mug and the bamboo whisk with a fork.

Serves 1 people

Ingredients

blueberry syrup

250 g fresh or frozen blueberries
60 ml sugar or maple syrup
60 ml water
1 tbsp fresh lemon juice

Iced Matcha

1-2 tsp T2 100% Certified Organic Matcha Powder
60 ml 80°C water
Ice cubes
250 ml oat milk or other milk of choice

Tools

Medium pot
Stick blender or muddler
Matcha bowl
Matcha whisk

Part One: making the blueberry syrup

1
Add blueberries, sugar (or maple syrup), water, and lemon juice to a medium pot. Bring to a simmer over medium-high heat.
2
Simmer until the blueberries soften and start to break down, about 3-4 minutes.
3
Use a muddler or stick blender to to puree the syrup to your preferred consistency - leave some chunks or blend until smooth.
4
Once cooled, it's ready to add in your iced matcha latte. Recipe makes syrup for 4 lattes.

Part two: making iced blueberry matcha latte

5
Whisk matcha powder in a matcha bowl with the hot water in a zig-zag motion until frothy and smooth.
6
Add 2-3 tbsp of blueberry syrup to the bottom of a tall glass.
7
Add ice cubes, fill with of choice milk, and top with the matcha, and enjoy!