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Blueberry Iced Matcha

Blueberry Iced Matcha

Rebecca Coleman
A summer drink with layers of fruit and green tea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Drinks
Cuisine Japanese
Servings 1

Ingredients
  

For the blueberry syrup

  • 1 cup frozen blueberries
  • 1/4-1/2 cup sugar depending on how sweet you like it
  • 1/2 cup water

For the rest of the blueberry iced matcha

  • 1 tbsp matcha (green tea powder)
  • 3-4 tbsp off-boiling water
  • 1/2 cup non-dairy milk like oat
  • ice

Instructions
 

To make the blueberry syrup:

  • In a small saucepan, place the blueberries, the water and the sugar and bring up to the boil. Once the mixture is boiling, reduce to a simmer, and allow to simmer about 5 minutes. Mash the mixture with the back of a spoon or a potato masher to help to burst the blueberries and make them break down. Simmer for another 5 minutes or so until the blueberries are thickened and syrupy.
  • You can either use the syrup now as-is (set it aside to cool) or, if you want it to be less rustic, blend it for a few seconds in a blender and then run it through a sieve to remove all the bits.
  • Pour the syrup into a mason jar and set aside to cool.

To make the Blueberry Iced Matcha:

  • Boil water, but allow the water to cool slightly before making the matcha. You want it to be around 175 degrees (water boils at around 190-200 degrees).
  • Sift your matcha using a small sieve into a small bowl or a large cup. Top with a few tablespoons of the boiling water and then whisk vigorously to really allow the matcha to dissolve into the water. Set aside.
  • In a tall glass, place a few tablespoons of the blueberry syrup.
  • Top with lots of ice; you should be able to see the ice above the blueberry syrup.
  • Top that with the oat milk.
  • Slowly pour the matcha over top of the oat milk. If you do this carefully, you should get a layered look to your drink.
  • Mess it all up by stirring it and enjoy.
Keyword dairy-free, matcha, vegan