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Your morning tea routine just got an upgrade with this ridiculously easy iced blueberry matcha latte. Homemade (or store-bought) blueberry jam whizzed with oat milk, poured over matcha tea and fun blueberry ice cubes. The summery iced latte is creamy, perfectly sweet and ice cold. Great for sipping for breakfast, midday or even dessert!
This blueberry iced matcha latte is…
- the perfect way to start your day on warm summer mornings.
- super easy to make!
- a fun summer recipe.
Ingredients for a blueberry iced matcha latte
- Blueberries: Fresh berries or frozen will work!
- Sweetener: Light brown sugar or coconut sugar to sweeten up the homemade blueberry jam, and a touch of vanilla syrup or maple syrup to sweeten up the matcha tea.
- Matcha: Use your favourite matcha powder, I like to use this ceremonial matcha, it’s my fave!
- Lemon juice: Just a little to enhance the berries.
- Non-dairy milk: I used oat milk, but you could use any plant milk of your choice. Cashew milk, soy milk, almond milk and pea milk would work great in this recipe too!
- Ice: The key to the creamy texture is to make oat milk ice cubes, and because I wanted them to look extra pretty, I swirled in a little of that blueberry jam into them. If you’re in a rush, you can use normal water ice cubes too!
All about the blueberry jam
Most blueberry iced lattes call for you to make a blueberry syrup or blueberry puree. I like using homemade blueberry jam because it can be used for multiple things, not just in this iced latte. Also, jam is thicker than syrup or puree, meaning once we blend it with the oat milk, it’ll be super creamy! You can for sure use storebought blueberry jam, but I think making a fresh batch of jam just takes this recipe to the next level. Great news – it’s a super simple recipe too!
Just pop frozen or fresh blueberries into a saucepan with the sugar, lemon juice and some water. Heat over high-medium heat and once the mixture starts to bubble, mash the blueberries using a fork or a potato masher. Boil together for 5-8 minutes or until it becomes thicker and the sugar has dissolved. Allow to cool – and just like that, you have a batch of homemade blueberry jam!
How to make the easiest iced blueberry matcha latte
The first thing you want to do is make a matcha shot. Just add hot water into a small bowl with the matcha and whisk until frothy. I use a bamboo whisk to do this, but a milk frother would work well too. Add a touch of vanilla syrup or maple syrup, and mix again. Then, pour in your non-dairy milk of choice to cool the matcha down, and make it a little (oat) milky. Set aside.
What makes this the best latte? The blueberry milk, it’s so easy to make and just SO creamy. Just whizz together a couple of tablespoons of the homemade blueberry jam along with the non-dairy milk in a food processor or with an immersion blender. That’s it!
For that extra hit of blueberry flavor, grab your oat milk ice cubes that are swirled with a little blueberry jam. The ice cubes are optional but in my opinion, a game-changer.
Add the ice cubes to the bottom of the glass. Next, pour the blueberry milk over the swirled blueberry oat ice cubes, and then pour in the sweetened matcha tea. Mix together and sip away!
Once you try this yummy beverage, be sure to leave a star rating and review below! I can’t wait to hear all about your new love for iced blueberry matcha!
How to store the simple blueberry jam
You’re going to become obsessed with this latte, so keeping it refrigerated for up to 1 week, means you can have the latte on repeat all week! The jam will make around 6ish blueberry lattes!
More summery vegan recipes
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Ingredients
Blueberry Jam
- 2 cups frozen blueberries
- 3–4 tbsp light brown sugar
- 2 tsp lemon juice
- 2 tbsp water
Blueberry Milk
- 2–3 tbsp blueberry jam
- 3/4 cup oat milk
Iced Blueberry Matcha Latte
- 1 tsp matcha
- 1/4 cup warm water
- 1/2 tsp sweetener of choice (maple syrup or vanilla syrup)
- 1/2 cup oat milk
- fun blueberry ice cubes (*recipe in notes)
Instructions
- Blueberry jam: Add all the blueberry jam ingredients into a saucepan, and bring to a boil. Turn down to a simmer, mash the blueberries with a fork or potato masher and cook for 8-10 minutes. Allow to cool.
- Blueberry milk: Add oat milk and blueberry jam into a blender and whiz together until smooth.
- Final touches: Add matcha into a bowl with the warm water and whisk together until smooth. Add in sweetener if using and whisk together once more. Add in the oat milk to cool the mixture down. Add ice cubes to a glass, pour in the blueberry jam, and then the matcha. Mix, and sip away!
Notes
Blueberry ice cubes – add oat milk or water into ice cube trays, add in a little of the blueberry jam and swirl together. Freeze overnight. If using oat milk, you may need to run the ice cube tray under some warm water to help release it.
Nutrition
- Calories: 155
