Iced Blueberry Matcha Latte

Iced Blueberry Matcha Latte (16 oz / ~470 ml)

Ingredients

• Blueberry compote or thick blueberry purée: 80–100 g

• Ice cubes: Fill cup

• Milk or oat milk: 180–200 ml

• Matcha powder (high quality): 2 g

• Hot water (75–80°C): 50 ml

• Simple syrup (optional): 5–10 ml

Method

1. Add blueberry compote to the bottom of a clear cup.

2. Fill the cup with ice.

3. Pour milk over the ice.

4. Whisk matcha powder + hot water until completely smooth.

5. Slowly pour the matcha over the ice to keep the green layer sharp.

6. Serve cold. Do not stir for presentation.

Notes

• Blueberry base must be thick (jam-like). Juice will bleed and ruin layers.

• Matcha color target: deep, rich green. Increase to 2.5 g if needed.