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Blueberry Matcha Latte
· 1 servings
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.
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.
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.
Whisk the matcha
Pour the measured, cooled water into the bowl with the sifted matcha. Start by stirring in circular motions to loosen the powder from the sides, then whisk briskly in a quick 'M' shape motion until you get a smooth, thick foam.
Assemble the drink
Spoon the blueberry purée into the bottom of a glass and add ice. Top up with plant-based milk, add a few whole blueberries for a nice finishing touch, and carefully layer the whisked matcha on top. Done!