Light, creamy, and refreshing - this 4-ingredient vegan-friendly Blueberry Matcha Latte is a refreshing healthy treat!
With summer around the corner, what's not to enjoy in a refreshing blueberry matcha latte?
Made with two healthy ingredients - matcha and blueberries - and your preferred milk, this simple recipe will become your go-to latte this summer!
This drink is not only visually beautiful, but also delicious and healthy! This 4-ingredient latte will come together in under 15 minutes and is vegan-friendly too!
Ingredients and Variations
Blueberries - You can use fresh or frozen blueberries. If using frozen blueberries, there's no need to thaw them.
Matcha - Use good quality matcha powder. The ideal type is ceremonial-grade matcha, but this can be quite expensive - premium grade matcha is a good alternative.
Milk - Use you preferred milk (e.g., dairy milk - semi-skimmed or whole or neutral-flavoured plant-based milk).
Water - You'll need some hot water to whisk the matcha.
Sugar - You'll need some sugar for the blueberry compote and extra sugar or any other type of sweetener for the latte.
Ice Cubes - If you want to make an iced blueberry matcha latte!
How to Make Blueberry Matcha Latte
Make the Blueberry Compote
Wash and drain blueberries. If using frozen blueberries, use straight out of the freezer (do not thaw).
Heat blueberries and sugar in a small saucepan. Simmer for 4-5 minutes until soft and juice is released. Use a fork or potato masher to lightly mash the blueberries to release more juice.
For a smooth blueberry layer, blend the compote until smooth. Otherwise, you can use the blueberry compote with small chunks of blueberries.
Place matcha powder in a small bowl.
Carefully add hot water and whisk matcha (using a bamboo whisk or a small regular whisk) until all matcha is dissolved and no clumps remain.
Divide blueberry compote between 2 large serving glasses. This should go in the bottom of the glass.
Add ice for a cold latte.
Fill each glass ¾ of the way with cold or warm milk.
TIP: Place milk in a milk frother for a light and creamy texture!
Add matcha (dissolved in water).
Make it Vegan
This Matcha Blueberry Latte is vegan-friendly.
Make sure to use plant-based milk, ideally neutral flavoured (such as oat milk, rice milk, soy milk, or cashew milk), and a vegan-friendly sweetener.
How to Serve
Serve this Blueberry Matcha Latte as a breakfast or daytime snack. Matcha contains caffeine, so avoid serving this before going to bed.
Pair this matcha latte with other matcha-themed desserts such as Matcha Neapolitan Cookies or Vanilla Matcha Marble Pound Cake or blueberry baked goods like Lemon Blueberry Yogurt Muffins or Lemon Berry Mascarpone Cake.
This Blueberry Matcha Latte is best served freshly made.
I don't recommend making this recipe ahead, but if you must, you can store your serving glasses (covered) in a refrigerator for a few hours.
Yes, matcha contains caffeine. This latte is best enjoyed in the morning and early afternoon.
Other Latte Recipes
Blueberry Matcha Latte
- 150 g blueberries fresh or frozen (1 cup)
- 4 tbsp. granulated sugar
- 250 mL milk semi-skimmed, whole, or plant-based
- 2 tsp. matcha powder
- 60 mL hot water (¼ cup)
- sweetener of choice optional
- ice cubes optional
- Wash and drain blueberries. Place blueberries and sugar in a small saucepan on medium heat and bring to a simmer. Simmer for 5-6 minutes until blueberries are soft and juice is released. Use a fork or potato masher to lightly smash the blueberries to release more juice.
- For a smooth blueberry layer, blend blueberry compote until smooth.
- Place matcha powder in a small bowl. Add hot water and whisk until matcha is dissolved without any clumps.
- Assembly: Divide blueberry mixture between 2 serving glasses. Add ice for a cold latte. Add milk to fill up the glass ¾ of the way. Add matcha mixture and extra sweetener as desired and serve.