Okay, can we talk about how blueberry everything is having a serious moment right now? The second the weather starts doing that thing where it’s not quite summer but not quite spring either, I find myself reaching for anything purple, fruity, and cold. That’s exactly how this Blueberry Cloud Latte came to life — I wanted something that felt a little fancy but was totally doable at home on a lazy morning.

This one has quickly become my go-to for when I want my coffee to feel like more than just coffee, you know? We’re talking a smooth iced latte topped with the fluffiest blueberry cold foam that just sits on top like a little dream cloud. It’s sweet, it’s a little tangy, and honestly it’s almost too pretty to drink. Almost.

Blueberry Cloud Latte

Ingredients:

For the syrup:

• 1 cup water
• 1 cup granulated sugar
• 1 cup frozen blueberries
• Juice of 1/2 a lemon

For the Blueberry Cold Foam:

• 1/4 cup heavy cream
• 1.5 Tbs blueberry syrup

For the Latte:

• 2 Tbs blueberry syrup
• 1/2 cup ice
• 1 cup milk of choice
• 2 shots of espresso

Directions:

Make the Blueberry Syrup:

1. In a sauce pan, combine water, sugar and blueberries over medium heat and stir.
2. Bring to a simmer and stir u til all sugar is dissolved (about 4-5 min)
3. Use a hand blender to blend and crush all the blueberries. (If you don’t have a hand blender you can pour all of this into a blender and blend until smooth and then pour back into the sauce pan)
4. Reduce syrup down slightly, simmering for 2 min more.
5. Transfer to pourable bottles/jars and refrigerate once the syrup comes to room temp. This can be stored in the fridge for up to 2 weeks. It’s sooo yummy on oatmeal, over yogurt, or pancakes:waffles as well!

Make the Cold Foam:

1. In a small bowl, whip together the heavy cream and blueberry syrup with a hand frother until thick. Set aside.

Assemble the Latte:

1. Pull 2 shots of espresso.
2. In your favorite cup, pour 2 Tbs of blueberry syrup.
3. Add ice and milk
4. Pour in the espresso and top with the cold foam.
5. ENJOY!