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Cooking
Blueberry Matcha Latte
· 1 servings
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.
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.
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.
Whisk the matcha
Pour the cooled, measured 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 zig-zag "M" 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, drop in a few whole blueberries for a nice finish, and finally carefully layer the whisked matcha on top. Done!