Blueberry matcha is an iced matcha drink with blueberry syrup or puree mixed into the milk and a whisked matcha layer poured on top. The result is a fruity, layered drink with bold colour and a smooth balance of sweet and earthy flavours.
What you'll learn:
| Prep time | 5 minutes |
| Total time | 5 minutes |
| Servings | 1 |
| Difficulty | Easy |
Blueberry matcha is what people usually mean when they want “matcha with blueberry”. It is milk mixed with blueberry syrup or purée, topped with whisked matcha. Most versions are iced, because the colour looks great in a glass.
This is a flavoured drink, so I will keep the matcha basics short. For the full method, see how to make a matcha latte, or start with the plain iced version: iced matcha latte. For the general explainer, see matcha latte.
As with any syrup drink, calories mostly come from the milk and the syrup. If you want to keep it lighter, use less syrup and read matcha calories for a quick reference. For the benefits angle, see matcha latte benefits.
Ingredients
- 1 to 2g matcha powder (about half to one level teaspoon)
- 30ml hot water (about 80°C)
- 200ml cold milk of choice (oat, dairy, almond, soy)
- 1 to 2 tbsp blueberry syrup (store-bought or homemade)
- Ice cubes (enough to fill a tall glass)
If you have ever had a gritty matcha drink, it is usually because the matcha was not fully dissolved before it hit cold liquid. The warm-water whisk step fixes that.
How to Make Blueberry Matcha
- Make the blueberry milk base. Add blueberry syrup to a tall glass. Fill the glass with ice, pour in the cold milk, then stir until the milk is evenly purple-blue.
- Sift the matcha into a small bowl or cup. This prevents tiny dry clumps that are hard to fix later.
- Whisk matcha with 30ml hot water (80°C) until smooth. Whisk briskly until there are no lumps and you have a vivid green matcha base.
- Pour matcha over the blueberry milk. Pour slowly over the back of a spoon for a layered look, or pour and stir if you prefer it fully mixed.
- Taste and adjust. If it tastes too “green”, add a touch more syrup. If it tastes too sweet, add a splash of milk.
Quick Homemade Blueberry Syrup for Matcha (Optional)
A homemade syrup is easy if you have blueberries in the fridge or freezer. It also lets you control sweetness.
- Use: 60g blueberries (fresh or frozen), 1 tbsp sugar, 2 tbsp water
- Method: simmer for 5 to 7 minutes, mash lightly, then strain if you want it smooth. Let it cool before mixing into cold milk.
If your syrup tastes a bit dull, a tiny squeeze of lemon can help, but keep it subtle so it does not overpower the matcha.
Best Milk for Blueberry Matcha
Blueberry and matcha both have a strong flavour, so milk choice matters more than you would think. The right milk makes the drink taste round and creamy instead of sharp.
| Milk | What it’s like | Best for |
|---|---|---|
| Oat | Creamy and slightly sweet | A dessert-like blueberry matcha |
| Dairy | Rich and smooth | A fuller, thicker finish |
| Soy | Neutral, good texture | A balanced drink with less sweetness |
| Almond | Lighter and nutty | A lighter, less creamy version |
If your drink tastes too sweet, switch milk before you change the matcha. A less sweet milk can make the matcha flavour stand out more clearly.
Tips for the Best Results
- Keep the matcha step the same as a plain iced latte - whisk with warm water first, then pour into the cold drink.
- Start with 1 tbsp syrup - blueberry flavours vary. Add more only after you taste it.
- Pour gently for layers - ice helps. If you pour matcha too fast, it mixes straight away.
- If it tastes bitter, adjust the matcha first - use 1g, keep the water around 80°C, and sift before whisking.
- Choose a milk that matches the fruit - oat milk makes it creamy and slightly sweeter, dairy is richer, and almond is lighter.
If you like fruity matcha drinks, you might also enjoy strawberry matcha latte and vanilla matcha latte.
Variations
- Dairy-free: oat and soy both work well. Oat tastes creamier, soy foams nicely if you want a thicker top.
- Less sweet: reduce syrup to 1 tbsp and use a naturally sweeter milk like oat.
- Hot blueberry matcha: warm the milk first, stir in syrup, then add the whisked matcha. It will taste great but will not stay layered.
- Extra berry flavour: use a thicker homemade purée, then stir it fully into the milk instead of trying to keep layers.
Related reading
Frequently Asked Questions
What blueberry syrup is best for matcha?
A smooth, pourable blueberry syrup that mixes into cold milk is ideal. If yours is very thick, thin it with a splash of water so it blends evenly and does not sink.
Can I use frozen blueberries?
Yes. Frozen blueberries are great for a quick homemade syrup. Simmer them with a little sugar and water, then cool before mixing into milk.
How do I keep blueberry matcha from tasting bitter?
Bitterness usually comes from the matcha side, not the blueberries. Use 80°C water, start with 1g matcha, and always sift and whisk until smooth before adding it to the drink.
Can I make blueberry matcha without a whisk?
Yes. A small electric frother works well. You can also shake matcha and warm water in a jar, but it usually makes larger bubbles and a less silky foam.
Can I make this hot?
Yes. Warm the milk, stir in the syrup, then add whisked matcha. Treat it as a mixed drink, because the layers will not hold once it is hot.
Make This at Home
Flavoured matcha looks fancy, but the matcha part is easy once you have the right whisk. Our matcha kit gives you everything you need to make smooth matcha at home. If you already have tools, start with our matcha powder.
More Matcha Recipes
Written by the Popcha team.