If there is one thing I’ve missed while working from home, it’s been my matcha lattes. Call me bougie if you must, but they are my stimulant of choice. Caffeine and I are not simpatico on the whole – and it’s not a good look for me to take a 1/4 Xanax in the middle of a work day to keep my heart from beating out of my chest! (Which may or may not have happened when I tried cold brew on a lark once…*ahem*…) – but the steadier mellower caffeine release that comes with matcha, plus the L-Theanine, I can deal with that.
I’ve made an Iced Strawberry Matcha Latte for Seek Satiation before – it’s part of large cache of “retired” recipes that live on in my archives, but may return again one day – but I wanted to try blueberry to change things up a bit. I considered blackberries or raspberries to make a sauce for this latte, but ugh, SEEDS. Even the most thorough sieving tends to yield a few, amiRITE?
I recently learned about Golde, a Brooklyn-based company that has matcha, wellness drink blends, and some facial masks. The CEO & Co-Founder, Trinity Mouzon Wofford, has really helped craft something special with this company! Speaking for the matcha, it’s wonderfully smooth; for those that might be apprehensive about trying matcha because they’ve heard it’s too grassy, you won’t find that with this blend, so it’d be an excellent introduction if you’re a first time matcha consumer. On a non-Iced Blueberry Matcha Latte note, I also bought their Clean Greens face mask, and my skin has been smooth as a baby’s chubby little thigh since I used it two nights ago. I’m just in love with Golde – and I’m not getting paid to say this, I’m just an instant fan! 😆 – so I hope you will support this Black-owned / woman-owned business, y’all.
Okay, back on track with this sexy latte here…
Iced Blueberry Matcha Latte
(Makes one 8 oz. serving)
- 1/4 cup blueberries, rinsed
- 1/4 cup water
- 1 teaspoon matcha powder
- 2 tablespoons warm water
- Handful of ice
- 6 ounces milk of choice
Before We Get Started…
- Feel free to add a little bit of sugar or sweetener to your blueberry sauce, I just prefer no added sugars.
1.) For the blueberry sauce, add blueberries to a small saucepan over medium heat and stir. Once the berries start to leak or burst, add water in intervals – do not dump in all of the water at once! – and stir, breaking down the berries with the back or a spoon or fork. As sauce starts to thicken, continue adding water and stirring. Once berries are fully broken down and and mixture has reduced / thickened, remove from heat. Pour mixture through a fine sieve over a bowl and press berries through, making sure to leave as much larger berry material behind as possible. Set aside.
2.) In a small bowl, combine matcha and water and mix thoroughly with a matcha whisk; you can use a small baking whisk or a fork, if necessary. Mix until smooth, without clumps. Set aside.
3.) Assemble iced matcha latte by adding blueberry sauce to the bottom of an 10 ounce glass. Add a handful of ice to the glass. Slowly pour in your milk of choice; some of the blueberry sauce might move around or slightly incorporate with the milk, but do not worry, just continue to pour slowly over the ice. Finally, slowly top with matcha…while trying to figure out how professional baristas do such an amazing job keeping the matcha from immediately blending with the milk. Ha! Enjoy!