Blueberry Matcha Latte Recipe - Pinch of Yum
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Blueberry Matcha Latte

10 reviews / 5 average

Sweet summery drink perfection! Yummy blueberry syrup mixed into a matcha oat milk latte makes for the perfect iced drink for summertime. Yum!

This little number is creamy, sweet, and tastes like fresh blueberries! It’s my daily summer day brightener.


In This Post: Everything You Need For Blueberry Matcha Lattes


How To Make This Blueberry Matcha Latte

Step 1: Make the Blueberry Syrup

Just put frozen blueberries and sugar in a jar. And wait a few hours.

Process photos of blueberry syrup being made

Give them a few hours in the fridge to thaw out and release their juices, and mix it all up and you have this yummy blueberry syrup.

If you want to speed the process up, add a bit of water to the jar and/or microwave it so the blueberries start to melt. You can even mash them down a bit to get them to release their juices, and as it mixes with the sugar it’ll create a little syrup that works great in this drink.

Step 2: Make your matcha

I dissolve my matcha powder in warm water by just shaking it up in a jar. I use the Jade Leaf Matcha Latte mix.

Matcha in a jar

Pour it into a glass with ice.

Matcha in a glass with ice

Step 3: Add Your Milk of Choice

Put your matcha and oat milk (or milk of choice) in a glass. Pour the oat milk over a spoon if you don’t want to mix the layers just yet!

Oat milk and matcha in a glass with ice

Step 3: Add the Blueberry Syrup

Drizzle that beautiful syrup right in there.

Blueberry syrup added to the matcha and oat milk

Step 3: Mix It All Up and You’re Good to Go

Love, love, love.


Lindsay’s Notes

Hi! Just me over here, continuing my obsession over this little blueberry matcha latte!

It’s got a creamy oat milk base with a bit of concentrated matcha and a few drizzles and swizzles of a shortcut blueberry syrup that gives it the most beautiful white, green, and purple layers, and the taste of straight summertime.

I first saw this on @schoolnightvegan’s Instagram account (here is the method that inspired his video) and then quickly realized I wasn’t going to be able to wait the required two weeks for the blueberry syrup. So… I made this version instead. Frozen blueberries make the process much faster (2-3 hours!) and give you a rich, deep, blueberry-licious syrup to work with.

In comparison to fresh blueberries, frozen blueberries just have a slightly different, stronger taste to them, and that comes through in the syrup. If you want a pure, mild-tasting blueberry syrup, go for the full 2-week method! If you are like me and you have trouble waiting 2 weeks for ANYTHING, especially a drink that you urgently need, this is your perfect deliciously blueberry-flavored solution.

I am sensitive to caffeine so I wasn’t sure if this little number would be too much for me, especially having it in the afternoon. But with about a third of the amount of caffeine as a cup of coffee, I’ve found that it is the exact right amount to keep me going through the afternoon slump but still allow me to stay calm and sleepy at bedtime.

But the real reason I’m drinking this is because the flavor is sweet, summery, and perfect. Fresh blueberry, creamy oat milk, and a bit of emerald matcha are just a match made in heaven.

matcha oat milk latte with blueberry syrup poured in

How To Make This Blueberry Matcha Latte

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A picture of Blueberry Matcha Latte

Blueberry Matcha Latte


  • Author: Lindsay
  • Total Time: 5 minutes
  • Yield: 1 serving (but enough blueberry syrup for 46 lattes) 1x

Description

Sweet summery drink perfection! Yummy blueberry syrup mixed into a matcha oat milk latte makes for the perfect iced drink for summertime. Yum!


Ingredients

Units Scale

Matcha Latte:

  • 12 tablespoons matcha of choiceI really like the Jade Leaf matcha latte mix which is made with matcha and sugar, so it’s already a bit sweet and tastes like a coffee shop matcha latte right from the get-go, but unsweetened matcha will also work great, especially if you’d like it less sweet
  • 1/4 cup hot water
  • 1/2 to 3/4 cup oat milk

Blueberry Syrup:

  • 1 1/2 cups frozen blueberries
  • 1/3 cup sugar
  • 3 tablespoons warm water

Instructions

  1. For the blueberry syrup: A few hours ahead of time, place the blueberries in a large jar, and cover with the sugar and the water. Place the jar in the fridge and let it rest for 4-6 hours or overnight to let the sugar draw some of the juices out of the blueberries. When it’s done resting, give it a good stir and add a bit more water if you want it less sweet. (For a faster option, you can muddle the blueberries after they thaw to speed up this process, or just melt them down in the microwave and use the purple blueberry juices that run off the thawed blueberries.) We’re just looking for some rich purple blueberry “syrup” here – nothing too fancy!
  2. For the matcha: Heat the water in a small jar with a lid. Add the matcha powder, cover, and shake until smooth.
  3. Add the milk: Fill a large glass with ice. Pour the matcha over the ice, and then add the oat milk. If you want to preserve distinct color layers for Instagramability, pour the oat milk over the back of a spoon.
  4. Finish with blueberry syrup: Finally, pour a tablespoon or two of the blueberry syrup into the glass and watch it sink to the bottom (more or less to taste, but I find this is a good amount to get the blueberry flavor in there without making it too sweet). Those green and purple layers are so pretty! Stir it up just before serving to get the blueberry flavor in each sip!

Notes

For my matcha measurements – I’m doing about double what’s recommended on the packaging from Jade Leaf so the matcha portion is a bit more concentrated. I would follow the recommendations on whatever brand of matcha you are using and just increase the potency if you want it stronger!

  • Prep Time: 5 minutes
  • Category: Drink
  • Method: Mix
  • Cuisine: Korean-Inspired

Frequently Asked Questions For Blueberry Matcha Lattes

How long does the syrup last?

Mine never lasts more than 5-7 days because we use it all up, but I’d think you can keep it in the fridge for a week or two!

What can I use instead of oat milk?

I love oat milk, but regular milk will work just fine here – as will soy milk, almond milk, or any milk alternatives.

What other fruits could I use?

I’ve done this with strawberry (SO GOOD) and peach (pretty good), using the same method with frozen fruits to make the syrups.

Can you make this vegan?

This is naturally vegan since it uses oat milk!

Can you make this ahead?

The syrup will last in the fridge to give you enough batches for the week!

For the latte, I find the matcha settles to the bottom after a while, so I would mix each one up just before serving, or just make them in jars or a pitcher ahead of time with a plan to shake them up before serving.

What are some other uses for the blueberry syrup?

My girls love the leftover fruit (and syrups) mixed into Greek yogurt! Or, of course, vanilla ice cream.

My Favorite Drinks Right Now

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15 Comments

  1. Pinch of Yum Logo

    This is delectable looking. Is it possible to use fresh blueberries? I have a bunch in the fridge I would love to use up before getting some new ones. Thank you.

  2. Pinch of Yum Logo

    Blueberries are especially helpful for weight loss, if consumed regularly. They supposedly have genes that stimulate fat burning, in addition to helping to incinerate visceral ab fat. I’m glad l I’m almost 20 pounds down now, which reminds me after seeing your post to get some Blueberries this week. Thank for this blog, Lindsay! 🙂

  3. Pinch of Yum Logo

    Indulging in the perfect harmony of flavors! 💙🍵🫖 This Blueberry Matcha Latte is an absolute delight – the earthy notes of matcha beautifully complemented by the sweet and tangy burst of blueberries. A true treat for the senses! 🌿🫐

  4. Pinch of Yum Logo

    This flavor combination is great! I loved the matcha + blueberry + oat milk. I used fresh blueberries bc I had them and I wouldn’t do that again. It didn’t yield a lot of liquid versus what I think frozen blueberries would. If you’ve got fresh blueberries, I would recommend just making a simple syrup with them instead of this method but I loved the combination of the flavors and will definitely make again.

  5. Pinch of Yum Logo

    This Blueberry iced Matcha green tea is so delicious on a hot MN summer day! The blueberry “syrup” is so simple to make with a hint of yummy sweetness 😋
    I made my version a short cut method using Tazo brand matcha green tea from a carton and adding the 1-2 Tbs of blueberry syrup and it was tasty! Thank you Lindsay and POY team for making these quick easy recipes!

  6. Pinch of Yum Logo

    This matcha latte sounds absolutely delicious, and perfect for this time of year. I love that it’s made with oat milk also. Yum, and can’t wait to try this recipe out!

  7. Pinch of Yum Logo

    Such an easy, refreshing and fun drink! Can’t wait to drink this all summer 🤩

  8. Pinch of Yum Logo

    This is so good! Great afternoon pick me up and very easy making the syrup this way rather than cooking down berries.

    I also made with raspberries instead of blueberries and it was very good but if you don’t like the texture of raspberry seeds then make sure to strain your syrup.

  9. Pinch of Yum Logo

    This is so good, thanks for introducing me to the Jade Leaf Matcha. I have already made four of these this week! Such a summery treat!

  10. Pinch of Yum Logo

    The Blueberry Matcha tea was amazing! Substituted warmed honey for refined sugar. Will be making it again… and remember Matcha has caffeine. Haha, was awake very late… 🙂

  11. Pinch of Yum Logo

    Hi, I followed your recipe which was fab and then substituted the blueberry home made syrup for 1883 Blueberry syrup mainly to save time, and it was delicious, the 1883 syrup can be stored ambiently and lasts so much longer without losing any of the delicate flavours.. its a winner!

  12. Pinch of Yum Logo

    Hi, I followed your recipe which was fab and then substituted the blueberry home made syrup for 1883 Blueberry syrup mainly to save time, and it was delicious, the 1883 syrup can be stored ambiently and lasts so much longer without losing any of the delicate flavours.. its a winner!