At a glance
You're making a vibrant layered drink that combines a silky blueberry compote with frothy whisked matcha. The main trick here is getting the matcha water to the right temperature and whisking it into a smooth foam so the layers stay beautifully separated.
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Make the blueberry compote
Put the cleaned blueberries in a saucepan with the sugar and lemon juice, setting a few berries aside for garnish. Heat gently, lightly mashing them with a fork so they release their juices. Simmer until the mixture reaches a syrupy consistency.
For this step
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Blend the compote smooth
Pour the finished blueberry compote into a blender and blitz until completely smooth. This gives you the vibrant purple base for the bottom layer of your latte.
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Prep the matcha
Sift the matcha powder through a fine sieve to break up any lumps. Let your bamboo whisk soften in warm water. In a separate cup, measure out water and let it cool to 70–80°C, so the matcha whisks up nicely without turning bitter.
For this step
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How it went
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