Blueberry Matcha Latte is a luxuriously sweet and creamy drink that is super easy to make. You only need 4 easy-to-find ingredients, 4 steps and under 15 minutes to recreate this Dunkin Donuts drink, which is great iced in the summer or warm in winter!
Why Make This
- It's delicious: This blueberry matcha latte recipe is super creamy, sweet and yet with earthy undertones.
- Helps you save money: Obviously cheaper than the Dunkin original, it's also a great way to use up leftover blueberries. In fact, it works best with those slightly over-ripe, a little mushy berries that don't make for good eating!
- Easy to make: Like most lattes, it's super simple recipe with 4 simple ingredients and 4 short steps, made in under 15 minutes.
- Flexible: It's easy to make it vegan by using a plant-based milk of your choice and bone-char free sugar or maple syrup.
You only need a few easy-to-find ingredients for this matcha drink:
- blueberries: both frozen and fresh blueberries work. This blueberry matcha latte is a great way to use up overripe blueberries that are soft and a bit squishy. (You can use blueberry jam as a substitute- if it's too thick, mix in a bit of water.)
- matcha powder: As there are so few ingredients, the quality shows- use ceremonial matcha powder. If your matcha green tea powder is dull, it's time for a new packet! You can use matcha simple syrup instead of matcha powder.
- milk: I recommend using whole milk as the creaminess goes well with the earthy flavors of matcha. However, you can use oat milk, cashew milk, soy milk or almond milk if on a plant-based diet.
For the full ingredient list, scroll to the recipe card please.
- Cook the 1 Cup of blueberries, 2 Tablespoons of sugar, 2 Tablespoons of water and (if using) 1 teaspoon of lemon juice in a small pot over medium heat. Mash with a potato masher or fork, till you get a compote and the sugar dissolves.
- Simmer for 5-10 minutes on low heat till you get a thick syrup.
Tip: If you want a completely smooth syrup, you may need to strain out the pulp, which you can keep to use in bakes! (Press the pulp against the sieve to get all the liquid out.)
3. After cooking the blueberries, use a matcha whisk to whisk the ½ Tablespoon of matcha powder into 2-3 Cups of the milk of your choice. (You don't want to do this too early, as the matcha will separate if it sits for too long.)
Tip: If using a small bowl, make sure the liquid doesn't fill too much of it or the matcha milk will spill out easily- for ease, whisk in a deep container.
4. Add the thick blueberry mixture to the bottom of the glass. (Divide it equally into the 2 cups.) Use a heat-proof cup if your blueberries are still hot!
Tip: If you want to create a pattern on the glass (think the "tiger stripes" on brown sugar milk tea), you can let the berries trail down the side.
5. Pour the matcha milk over the blueberries. Serve and enjoy with some matcha buns on the side!
5a. Iced blueberry matcha latte: For a fun twist, swirl some blueberry syrup, edible flowers and matcha into your ice cube container then freeze them.
5b. Hot blueberry matcha latte: heat up the milk before whisking with matcha and pouring it over the blueberries. (You may want to add more blueberry syrup as hot matcha is a tad more bitter.) Make sure the glass is heat proof!
How to Store
If you make extra blueberry compote, it can be kept in an airtight container in the fridge for around 1 week. (Note that increasing the amount of blueberries will increase the cooking time!) This blueberry "jam" can be spooned over ice-cream or oatmeal for breakfast!
The matcha tea, however, should not be made in advance. If not, the matcha powder and milk will separate after a while! (If you have extra, store it in the fridge and whisk again before serving.)
Yes it does due to the matcha (a type of green tea.) However, it has less caffeine than coffee, so is a great perk-me-up that won't give you the jitters.
Either your matcha is old or you have not added enough to get the bright green color. Matcha tea is actually a suspension of matcha powder, and you need to whisk a good amount of the powder in liquid to get that vibrant shade of green.
Matcha has a slightly bitter, almost vegetal taste- add more blueberry puree if you need it sweeter!
Tip #2: A potato masher is best for squishing the blueberries. If not, you can use a fork. (Don't use the back of a spoon as the berries will bounce.) Make sure your pot is big enough that the blueberries can lie in a single layer. If they're piled on top of each other, it's hard to mash - they end up sliding away!
Tip #3: If your fruit is not very sweet, you can add a bit of lemon juice or even vinegar to brighten the flavor. (I've tried with rice vinegar and it didn't taste weird at all- just like a better version of blueberry!) (Mixed with soy sauce, it makes a great blueberry sauce for meats!)
Tip #4: You can keep the sieved-out blueberry pulp and add it bakes such as mochi muffins or your morning granola. (It has lots of fibre!) If you don't like the texture, use an immersion blender to blitz it into a fine powder. (You can also use the blender to blitz the blueberries, then you won't have to sieve out.)
Tip #5: Add some homemade boba pearls to pimp up your drink!
Other Matcha Recipes
Enjoyed this Dunkin Donuts' inspired Blueberry Matcha Latte recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & if you REALLY liked this fun Copycat drink, a comment would make my week! Thank you and have a great day!
Blueberry Matcha Latte (Dunkin Inspired)
- Pot and fork/ potato masher
- Deep bowl and matcha whisk Substitute: electric milk frother or regular whisk
- Glass Heat-proof if making a hot drink
For the blueberry compote (Substitute: Blueberry Jam + a bit of water)
- 1 Cup blueberries Frozen or fresh. Best if you use slightly over-ripe berries that are soft and squishy!
- 2 Tablespoons White Sugar, or to taste (depending on sweetness of your blueberries) Vegan option: use 1 that is bone char free or maple syrup
- 2 Tablespoons Water
- 1 teaspoon Lemon juice, optional Substitute: white wine vinegar, rice vinegar or apple cider vinegar. This brightens the flavor of the blueberry syrup.
For the Matcha Milk
- ½ Tablespoon Ceremonial matcha powder Substitute: culinary matcha powder
- 2-3 Cups Whole milk Vegan option: plant-based milk such as almond, oat, soy etc
- 1 Cup Ice cubes Optional, for iced blueberry matcha latte
Making the blueberry compote
- Cook the blueberries, sugar and water in a pot over medium-low heat.
- Mash the berries with a potato masher or fork, till you get a compote.Simmer for 5-10 minutes on low heat till you get a thick syrup. (If you want a smooth syrup, you may need to strain out the pulp, which you can keep to use in bakes! Don't toss the pulp- see Notes for ideas on what to do with it.)
Making the matcha milk
- Right before the blueberries are done or whilst they are cooling, use a matcha whisk to whisk the matcha powder into the milk of your choice. If using a bowl, don't fill it to the top to prevent spills (or use a deep container.) (You don't want to do this too early, as the matcha will separate if it sits for too long. If there are clumps in your matcha powder, use the whisk to break them up before pouring the liquid over it.)
Assembling the blueberry matcha drink
- Add the thick blueberry mixture to the bottom of the glass. Use heat-proof cups if your blueberries are still hot!
- Pour the matcha milk over the blueberries. Serve and enjoy with some matcha buns on the side!5a. Iced blueberry matcha latte: For a fun twist, swirl some blueberry syrup, edible flowers and matcha into your ice cube container then freeze them.5b. Hot blueberry matcha latte: heat up the milk before pouring it over the blueberries. (You may want to add more blueberry syrup as hot matcha is a tad more bitter.) Make sure the glass is heat proof!
If you've enjoyed this Matcha Blueberry drink, I'd love a share on social media, pretty please!