04/09/2025Cold drinks - Drinks - Sauces, condiments, cheese - Condiments

Homemade blueberry syrup for lattes and matcha

Name: Homemade blueberry syrup for lattes and matcha
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 serv.
Cuisine: Vegan
Ingredients: 160 g frozen blueberries; 100 g sugar

Batch cooking Gluten-free Blender-free Oven-free Spring / Summer

For: 6 serv.Difficulty: EasyPreparation: 5 minCooking: 10 min

Blueberry lattes are everywhere right now, so as a former café owner, I had to try it 🥹 We always had a seasonal drink menu on top of the regular one, based on cravings and trends—strawberry matcha, maple cold brew, black forest hot chocolate, spiced white mocha… My business partners and I were total queens at that, and people in the neighborhood looked forward to it every season 😅😍 A bunch of those recipes are already on the blog, like my super popular pumpkin spice syrup, our pistachio latte that made it onto the permanent menu, the spiced white mocha, the strawberry matcha, the cold brew with vanilla creamer for summer, the black forest hot chocolate, the immune-boosting juice…

Servings

Ingredients

Cups

-frozen blueberries 160 (g)
-sugar 100 (g)

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Steps

In a saucepan, heat the frozen blueberries with the sugar over medium heat.
Once the mixture starts to boil, let it simmer for 10 minutes.
Strain the mixture through a fine mesh sieve or cheesecloth, pressing well to extract all the juice. (You can keep the blueberry pulp in a small jar in the fridge and use it like jam on toast or in yogurt bowls.)
Store the syrup in the fridge for up to 10 days. When you’re ready to use it: pour about 2 to 4 tablespoons into the bottom of your glass, add ice cubes, cold plant-based milk frothed with a whisk, and your shot of espresso or your matcha 😍 Enjoy chilled!