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.

Blueberry Matcha Latte Recipe

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:

1–2 tablespoons matcha of choice – I 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

Cook Mode Prevent your screen from going dark

Instructions

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!
For the matcha: Heat the water in a small jar with a lid. Add the matcha powder, cover, and shake until smooth.
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.
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