An Iced Blueberry Latte is a refreshingly creamy iced coffee drink brightened with sweet-tart blueberry syrup and topped with frothed milk. It’s perfect for summer mornings or as a flavorful afternoon pick-me-up.
Why You’ll Love This Recipe
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Smooth & fruity – tart blueberry syrup balances the boldness of espresso
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Refreshing on ice – ideal when you want a cold caffeinated treat
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Customizable sweetness – you control how fruity or rich it tastes
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Easy to elevate – simple ingredients for a gourmet feel
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup strong brewed coffee or 1–2 shots espresso, cooled
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⅓ cup blueberry syrup (homemade or store-bought)
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1 cup milk of choice (dairy or plant-based like oat or almond)
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½–1 tablespoon granulated sugar or sweetener (optional)
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Ice cubes (about 1 cup)
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Optional garnish: fresh blueberries, lemon zest, mint sprig
directions
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Brew & chill coffee
Brew strong coffee or pull espresso shots. Let cool and chill in fridge for 10–15 minutes. -
Make blueberry syrup (if homemade)
In a small saucepan, combine ½ cup blueberries, ¼ cup sugar, and ¼ cup water. Bring to a simmer, mash berries, and cook 5 minutes until thickened. Strain and cool. -
Sweeten milk (optional)
In a small pitcher, whisk milk and sugar until sweetener is dissolved. Chill if needed. -
Assemble the latte
In a tall glass, add ice cubes. Pour in blueberry syrup, then chilled coffee or espresso. -
Add milk & finish
Slowly pour milk over the coffee layer to create a marbled effect. Stir gently to combine, or leave layers for presentation. -
Garnish & serve
Top with fresh blueberries, lemon zest, or mint. Enjoy immediately with a straw.
Servings and timing
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Servings: 1 large glass (about 12–16 oz)
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Prep time: 10 minutes (plus chilling time)
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Total time: ~15 minutes
Variations
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Frothy version: Froth the milk before serving for a café-style finish
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Lavender touch: Add ¼ teaspoon culinary lavender to the syrup as it simmers
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Protein boost: Use protein-infused milk or add a scoop of vanilla plant protein
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Sparkling twist: Replace half of the milk with club soda for a fizzy latte
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Decaf version: Use decaffeinated coffee or cold brew
storage/reheating
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Blueberry syrup: Store in a sealed jar in the refrigerator for up to 2 weeks
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Leftover latte: Best consumed immediately; if mixing ahead, keep cold and shake before drinking
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No reheating: This is a cold drink—skip heating
FAQs
Can I use cold brew instead of coffee?
Yes—cold brew‘s smooth flavor works beautifully in this iced latte.
Is blueberry syrup necessary?
It provides both sweetness and flavor; honey or maple syrup won’t give the same fruity taste.
Can I make the syrup sugar-free?
Yes—use a sugar substitute or reduce sugar, though texture may be less syrupy.
What milk is best?
Oat, almond, or full-fat dairy work well—choose based on your flavor and creaminess preference.
Can I use frozen blueberries?
Yes—just thaw before making syrup to prevent watering it down.
How should I store leftover syrup?
Refrigerate in a glass jar; heat briefly before using if it thickens.
Can I make this ahead for multiple servings?
Prepare syrup and brew coffee in advance, then assemble fresh before serving.
Is this dairy-free?
Yes—simply use plant-based milk and syrup.
Can I add spices?
Yes—stir in a pinch of cinnamon or cardamom at the end for extra warmth.
What pairs well with it?
Enjoy alongside buttery pastries, lemon biscotti, or fresh fruit for a bright coffee moment.
Conclusion
The Iced Blueberry Latte is a beautifully balanced drink combining the boldness of coffee with vibrant blueberry sweetness and creamy milk. Quick, refreshing, and customizable—this fruity twist is a delightful way to elevate your everyday iced latte experience.
Print
Iced Blueberry Latte
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
- Yield: 1 serving
- Category: Drink
- Method: Stirred
- Cuisine: Japanese-American
- Diet: Vegan
Description
Iced Brown Sugar Matcha is a refreshing twist on a classic green tea drink, featuring earthy matcha layered with creamy milk and sweet, caramel-like brown sugar syrup. Served over ice, it’s a cool, energizing treat that’s perfect for warm days or a midday pick-me-up.
Ingredients
1 tsp matcha powder (culinary or ceremonial grade)
2 Tbsp hot water (not boiling, about 175°F)
1–2 Tbsp brown sugar (adjust to taste)
¼ cup water (for brown sugar syrup)
¾ cup milk or dairy-free milk (oat, almond, soy, etc.)
Ice cubes
Optional: pinch of salt or vanilla extract for added depth
Instructions
- In a small saucepan, combine brown sugar and ¼ cup water. Heat over medium, stirring until sugar dissolves. Let cool slightly.
- In a bowl, whisk matcha powder with 2 Tbsp hot water until smooth and frothy (use a matcha whisk or small whisk).
- Fill a glass with ice. Pour in 1–2 Tbsp brown sugar syrup.
- Add milk over the syrup and stir gently to combine.
- Top with whisked matcha. Stir gently or leave layered for visual appeal.
- Serve immediately and enjoy cold.
Notes
Adjust brown sugar for desired sweetness.
Use plant-based milk to make it dairy-free/vegan.
Try maple syrup for a flavor twist.
Chill syrup in advance to speed prep time.
Use a milk frother for extra creamy texture.
Nutrition
- Serving Size: 1 glass
- Calories: 130
- Sugar: 12g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
