Iced Blueberry Latte
An iced blueberry latte made with a homemade blueberry syrup of frozen blueberries, sugar, water, and lemon juice blended until smooth, layered with ice, milk, and two shots of espresso for a beautiful purple gradient in every glass. The syrup keeps in the fridge for two weeks and works in cold brew, sparkling water, and more.
Ingredients
For the Blueberry Syrup:
- 2 cups frozen blueberries
- ΒΌ cup sugar
- 2 Tbs water
- 1 Tbs fresh lemon juice
For the Latte:
- 2 shots espresso or 1/4 cup strongly brewed coffee
- 1 cup milk
- 2-3 Tbs blueberry syrup
- Ice
Instructions
- To make the blueberry sauce, in a medium sauce pan bring all ingredients to a boil. Using an immersion blender, blend until smooth. (can also use a regular blender but make sure to cool the mixture down a little before blending)
- If you want it thinner/smooth, strain through a fine mesh strainer or sieve into a syrup bottle.
- To make latte, pour 2-3 Tbs blueberry sauce in the bottom of your cup.
- Add ice to the cup.
- Pour milk over the ice filling the cup about 3/4 of the way full.
- Pull 2 shots of espresso or use 1/4 cup strongly brewed coffee and top the milk with espresso.
- Stir and enjoy!