Iced Blueberry Latte
Let's be honest... some mornings require a little more than just coffee. That's where this Iced Blueberry Latte comes in. It's creamy, refreshing, made with rich espresso and a homemade blueberry syrup that tastes like summer in a glass. It feels a little fancy, but it's incredibly easy to make right at home and so much cheaper than making a daily coffee shop run (because let's face it, those trips add up fast!). Even better, it's easy to make dairy-free with your favorite oat, almond, or coconut milk, so everyone can enjoy it.
Equipment
- Breville Espresso Machine (We LOVE ours!)
Ingredients
Iced Blueberry Latte:
- 1-2 tbsp blueberry syrup
- 5 oz milk of your choice (we use regular or coconut milk)
- 2 shots freshly brewed espresso (we LOVE these espresso beans)
Blueberry Syrup:
- 1 cup fresh blueberries or frozen
- 1 cup sugar
- 1 cup water
Instructions
Blueberry Syrup:
- In a small saucepan over medium heat, combine the blueberries, sugar, and water.
- While stirring constantly, bring mixture to a simmer. Let simmer for 4-5 minutes, then remove from heat. The sauce will thicken as it cools.
- Mash with a potato masher, the back of a fork, or pour the syrup into a high-speed blender and pulse mixture about 3-4 times. Then, pour syrup through a fine-mesh sieve or strainer to remove the blueberry skin, into a mason jar and let cool for one hour. If you don't mind a blueberry sauce with some skins, then don't strain the sauce, up to you!
Iced Blueberry Latte:
- Grab a 16oz mason jar, fill with ice cubes, and pour 1-2 tablespoons of blueberry syrup over the ice. Then, add your milk. Pouring the milk over the back of a spoon helps preserve the pretty layers. Set aside.
- Make the espresso shots the way you like with your machine, then quickly pour espresso over the ice and enjoy!
Notes
Espresso Beans – Use high-quality, mold-free espresso beans of your choice. If you're tired of drinking coffee that leaves your stomach in a big ball of knots like me...this is our favorite espresso beans!
Ice – If you are a slow coffee drinker, then I suggest small ice cubes so you don’t get huge amounts of water in your latte when they melt. I drink mine pretty quickly, so I just use our fridge ice cubes and it doesn’t change the flavor much as they melt. However, if you want the cutest small ice balls, we love using this ice ball kit!
Milk – For this particular latte recipe, we use regular 2% milk or unsweetened coconut milk. However, any type of dairy-free milk works. If you don’t have a dairy allergy, you can use any regular milk.
Blueberry Syrup – We love to make a big batch of this syrup and store it in a sealed mason jar in the fridge for up to a couple weeks. Use as much or as little as you like in coffee, matcha, or cocktails. It’s even delicious on pancakes and waffles!
Sugar Swap? If you’d like to swap out the sugar, I like to use 1 1/2 cups blueberries and 3/4 cup honey. Use same cooking directions as recipe.
Hot Blueberry Latte: If you have a milk frother or frothing wand at home, heat the milk accordingly and froth. But without a milk frother, my favorite way to froth milk at home is to heat milk in a mason jar. Add the milk to the jar and heat it in the microwave without the lid until hot, but use a towel or pot holders to remove the jar. Add the blueberry syrup, then top the jar with a lid and shake it a LOT, until it’s doubled in size and foamy. Slowly release the lid in case there is pressure built up and pour it into your espresso. Enjoy!
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