There are few beverages more satisfying and refreshing than a blueberry matcha latte. The bitterness of the matcha mixed with the sweetness of the blueberry syrup is the perfect combination in this creamy, delicious drink.
Why You’ll Love It
Delicious: This blueberry matcha latte is absolutely delicious! The sweetness of the blueberry balances out the earthy matcha and it all comes together in a refreshing and uplifting beverage.
Healthy: It doesn’t just taste good, matcha also has amazing health benefits! It is high in antioxidants, anti-inflammatory, and provides benefits to your heart, liver, and brain function! Because matcha has caffeine, I do recommend limiting the amount you drink each day. However, a glass a day is going to give you great benefits while tasting good and offering a pick-me-up!
Flexible: This drink is for just about anyone. You can use any substitute milk of your choosing, swap out the sweetener option, and even try a different fruit if you aren’t feeling blueberries. I suspect strawberries or raspberries would be tasty!
Fast: This is such an easy recipe! Once you have the blueberry syrup made, this matcha latte will come together in just a couple of minutes. I recommend making a big batch of the blueberry syrup at the beginning of the week so you have it ready to whip up a quick latte each day.
How to Make a Blueberry Matcha Latte
Combine blueberries, sugar, and water in a small saucepan and warm over medium-low heat. As the water starts to simmer and the blueberries swell up, mash the blueberries with a fork or potato masher.
Simmer the bluberries for 5 – 10 minutes until the sugar dissolves and the blueberries have formed a thick sryup. Remove from heat.
While the blueberry syrup is cooling, combine the matcha powder with hot water in a small bowl. Use a bamboo matcha whisk, small regular whisk, or milk frother to incorporate the match and the water well. Stir until there are no clumps of matcha left.
Spoon blueberry syrup into the bottom of a glass. Pour the matcha mixture in, then fill the glass 3/4 of the way with your milk. Add ice and enjoy!
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It’s amazing how this recipe comes together with just 4 ingredients while still having a complex flavor! Here’s what you’ll need:
Blueberries: Fresh blueberries or frozen will work for this recipe. When they are in season, this is a great way to use up fresh blueberries that will go bad soon. I do love how this recipe can use frozen fruit, too, so I can enjoy summer blueberries that I’ve preserved in the winter months! In a pinch, blueberry jam is a good alternative for the blueberry sauce.
Honey: I chose honey for this recipe because it’s a healthy sweetener. If you prefer another option, maple syrup or cane sugar would be great alternatives!
Matcha Green Tea Powder: Choose a high quality matcha powder that is certified organic. This is my favorite brand I’ve found so far.
Milk: You can choose any milk that you like for this recipe! Whole milk is a classic option that pairs beautifully with the blueberry flavor and the matcha. This latte also tastes great with almond milk, oat milk, cashew milk, soy milk, and more.
- Matcha bamboo whisk, small metal whisk, or milk frother
- Fork or potato masher
- Small bowl
- 16-ounce glass or jar
Frequently Asked Questions
Does matcha have caffeine?
Yes, because it’s a green tea, matcha does have caffeine. Depending on how strong you make it, matcha generally has less caffeine per serving than coffee. According to Healthline, matcha has 19 – 44 grams of caffeine per gram and coffee beans have 10-12 grams of caffeine per gram of coffee beans. For reference, one teaspoon of matcha is 4 grams.
Why isn’t my matcha bright green?
Matcha that has a muted olive green or a brown color is older than bright green matcha. It’s still good to drink, but the bright green matcha is going to taste better and look better in your latte.
Can I make a hot matcha latte?
Yes! This blueberry matcha latte tastes great as a hot beverage, especially on cold days when you may be craving a taste of summer. To make it hot, follow the instructions for iced, but warm your milk before combining the ingredients instead of adding ice at the end.