Description
This iced blueberry latte recipe is a fruity, refreshing twist on your usual coffee. Made with homemade blueberry syrup, creamy milk, and rich espresso, it’s the perfect chilled pick-me-up for summer mornings or sunny afternoons.
Ingredients
Scale
For the Blueberry Syrup:
- 1 cup fresh or frozen blueberries
- ¼ cup granulated sugar (or honey/maple syrup)
- ¼ cup water
- 1 teaspoon lemon juice (optional)
For the Latte:
- 3 tablespoons blueberry syrup
- ½ cup milk of choice (whole, oat, almond, etc.)
- 1–2 shots of espresso or ½ cup strong brewed coffee
- Ice cubes
- Optional: mint sprig, cinnamon, cold foam
Instructions
- In a saucepan, combine blueberries, water, sugar, and lemon juice.
- Simmer over medium heat for 3–5 minutes until berries soften and release juice.
- Mash berries gently with a spoon and let the syrup thicken slightly.
- Strain through a fine mesh sieve for a smooth syrup. Let it cool completely.
- Add 3 tablespoons of syrup to a tall glass.
- Fill the glass with ice.
- Pour in ½ cup of milk.
- Add 1–2 shots of freshly brewed espresso over the milk.
- Stir to combine or serve layered. Garnish as desired.
Notes
Use wild blueberries for a stronger flavor.
Let the syrup cool fully before adding to iced drinks.
Oat milk (barista blend) foams beautifully if making cold foam.
Store syrup in the fridge up to 5 days or freeze in cubes for 3 months.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 1 tall glass
- Calories: 150
- Sugar: 16g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg