At a glance
You're creating a two-layer summer drink by making a smooth blueberry compote, whisking matcha to creamy perfection, and layering them with plant-based milk for a refreshing treat. The trickiest part is getting your water temperature just right (70–80°C) so your matcha stays vibrant and smooth, and whisking it into that signature foam takes a bit of technique with a quick 'M' motion.
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Make the blueberry compote
Place the cleaned blueberries in a saucepan with sugar and lemon juice. Set aside a few blueberries for garnish. Warm over low heat, gently mashing with a fork so the berries release their juices. Simmer until the mixture reaches a syrupy consistency.
For this step
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Blend the syrup smooth
Pour the cooked blueberry mixture into a blender and blend until completely smooth. This gives you the 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 the bamboo whisk soften in warm water. In a separate cup, measure out water and let it cool to 70–80°C so the matcha doesn't turn bitter and whisks up nicely.
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How it went
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