Ingredients
Blueberry Syrup
- 2 cups frozen blueberries
- 250 ml water
- 3–4 tablespoons maple syrup (to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Matcha Preparation
- 1 teaspoon matcha powder
- 2 tablespoons hot water (just off the boil, 75–80°C / 165–175°F)
Assembly
- 250 ml oat milk (or your choice of plant-based milk)
- Ice cubes
Instructions
- Make the Blueberry Syrup: Combine the frozen blueberries, water, maple syrup, vanilla extract, and ground cinnamon in a small saucepan. Heat over medium-low heat and gently simmer, stirring occasionally for 15-20 minutes until the blueberries soften and begin to break down.
- Strain the Syrup: Pour the cooked blueberry mixture through a fine mesh sieve into an airtight container or bottle. Press the blueberries with a spoon to extract as much liquid as possible. Set aside to cool or refrigerate until ready to use.
- Prepare the Matcha: Sift the matcha powder into a small bowl to remove lumps. Add the hot water that is just off the boil (about 75–80°C). Whisk vigorously using a bamboo matcha whisk or a small whisk until the mixture is smooth and frothy.
- Assemble the Drink: Add ice cubes to a glass. Pour in a few tablespoons of the blueberry syrup, then add the oat milk. Slowly pour the whisked matcha on top. Gently stir to create a swirl effect and enjoy immediately.
Notes
- You can adjust the maple syrup quantity according to your preferred sweetness level.
- Use fresh matcha powder for best flavor and vibrant green color.
- The blueberry syrup can be stored in the refrigerator for up to 5 days.
- For a vegan option, ensure all ingredients like oat milk and maple syrup are plant-based.
- If you don’t have a bamboo whisk, a small regular whisk or milk frother can be used to froth matcha.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
