I lucked out and found a BOGO on fresh blueberries during my last shopping trip. I bought them intending to make them a snack or dessert, but then I came across this Blueberry Matcha Latte recipe. Surprisingly, I haven’t run out of matcha after all the recipes I have made in my last few posts, so I decided to give it a go. Honestly, I wasn’t sure how I felt about the blueberry and matcha combo. This was one of those recipes that I figured I would either love or hate, but there was only one way to know for sure.
This blueberry matcha latte is a bright fresh and fruity drink. Made with fresh blueberries, cold, creamy milk, and topped with perfectly whisked matcha this drink is the perfect summer treat! With a balance of juicy sweet blueberries and savory matcha green tea, this latte is delicious.
The Ingredients
Another reason I decided to try this Blueberry Matcha Latte recipe was that I had all the ingredients. I also had milk left over from making a batch of Healthy Chicken and Wild Rice Soup for dinner, so I used that instead of oat or almond milk.
Granulated sugar is something I keep on hand, and water was a given. I had more than enough leftover matcha powder, so I was ready to put that last container of blueberries to use.
The Process
A quick rinse was all the prep work the blueberries needed. I was able to dive right into making the blueberry compote for the bottom layer of my lattes.
The process was simple, and I have done something similar many times. All I had to do was add the blueberries, sugar, and water to a small 1-quart saucepan and give it a stir here and there.
Once the pan got hot enough, the blueberries burst and turned the water and sugar into a syrupy consistency. It turned out to be thick blueberry syrup with chunks of blueberries after 10 minutes on the stove. The author was right, and it was very much like a blueberry compote.
I set the pan of blueberry compote aside and worked on the matcha next. I don’t have a matcha whisk of milk frother, so I tried two other methods to get the matcha whisked to a light and foamy consistency.
First, I used my immersion blender (a.k.a. stick blender). There wasn’t enough water in the dish to submerge the immersion blender completely, so it wasn’t effective.
Next, I resorted to a balloon whisk and good old-fashioned elbow grease. I gave it my all, but I just could not get the consistency right. The bubbles I did make popped very quickly.
I began assembling my Blueberry Matcha Lattes by spooning the compote into two 15.5-ounce tumblers, being careful not to splash it onto the sides of the glasses. Next, I added the milk using the bartender’s trick of slowly pouring it over the back of a spoon. I was worried the milk would turn purple at first, but it neatly layered over the blueberries. I gave the matcha another whisking and used the spoon trick again to pour it over the milk.
Although my glasses were a good size, they were filled to the top without adding ice cubes. Either larger glasses or reducing the amount of milk might make room for some ice. The recipe does say to add ice right after the blueberries but before the milk. It sounds like that method would help keep the blueberries and milk from mixing without using the spoon trick.
My under-whisked matcha didn’t sit on top of the milk. Well, it did for a little while, then it started sinking and created an ombré effect. I was hoping to get the swirls that were showing in the recipe’s photos, but I liked the ombé.
Timing
This recipe listed 5 minutes to prep, 15 minutes to cook, 10 minutes to cool, and a total time of 30 minutes. Here’s how my time was spent:
- 10 minutes to make the blueberry compote
- 10 minutes to cool the blueberry compote
- 6 minutes to whisk the matcha (done while the compote cooled)
- 5 minutes to assemble 2 lattes
- 25 minutes total
