Blueberry Matcha Latte Recipe
This Blueberry Matcha Latte combines earthy ceremonial matcha with sweet-tart blueberry sauce and creamy milk for a beautifully layered café-style drink. Refreshing, vibrant, and perfectly balanced, it’s an easy homemade matcha latte that tastes as stunning as it looks.
Servings: 1
Equipment
- Small saucepan
- Fine mesh strainer
- Matcha whisk
- Tall clear glass or mug
- Spoon
Ingredients
Blueberry Sauce
1 | cup | fresh or frozen blueberries
2 | tbsp | sugar or honey
1 | tbsp | lemon juice
2 | tbsp | water
Matcha Layer
1½ | tsp | ceremonial grade matcha powder
3 | tbsp | hot water (170–175°F)
1 | tbsp | vanilla syrup or honey | optiona
Instructions
- In a small saucepan combine blueberries, sugar, lemon juice, and water. Cook for 5–6 minutes until berries break down and the mixture thickens slightly.
- Strain the blueberry mixture through a fine mesh strainer to create a smooth sauce. Let cool slightly.
- Sift matcha powder into a bowl. Add hot water and whisk vigorously until smooth and slightly frothy.
- Add blueberry sauce to the bottom of a tall glass.
- Fill the glass with ice and slowly pour milk over the blueberry layer.
- Pour whisked matcha slowly over the back of a spoon to create the layered effect. Serve immediately.
Notes
- Use ceremonial grade matcha for best flavor and color
- Always sift matcha before whisking to prevent clumps
- Lemon juice brightens the blueberry flavor and keeps the color vibrant
- Large ice cubes preserve the layered look longer
- Adjust blueberry sauce and matcha amounts to control sweetness and earthiness