Blueberry Matcha Recipe

Bloom the matcha

Sift 1 tsp matcha powder into a small bowl to remove clumps. Add 2 tablespoons hot (not boiling) water and whisk briskly in a zig-zag motion until smooth and lightly frothy. Set aside.

Cook down blueberries

In a small saucepan over medium heat, combine 0.75 cup blueberries and 1 oz simple syrup. Stir and cook 2–3 minutes until berries soften and release juices. Remove from heat and let cool slightly.

Blend base

Transfer the warm blueberry mixture to a blender. Add the bloomed matcha and 0.5 oz fresh lemon juice. Pulse 6–8 times until smooth but slightly textured (you want some fruit character). If mixture is still very hot, allow to cool to room temperature before proceeding.

Combine cocktail ingredients

In a cocktail shaker, add the blueberry-matcha blend (about 2–3 oz of the blended mixture), 1.5 oz vodka, 1 oz heavy cream, 1 oz coconut milk (or half-and-half), 0.25 tsp vanilla extract, and 1 oz simple syrup if you prefer it sweeter (optional).

Shake with ice

Fill the shaker with 1 cup ice, secure the lid, and shake vigorously for 12–18 seconds until the shaker exterior becomes very cold and the mixture is well aerated and creamy.

Double strain

Double strain the shaken cocktail into a chilled coupe or rocks glass over fresh ice using a Hawthorne strainer and a fine mesh strainer to remove blueberry solids and ice shards for a smooth, silky texture.

Skewer 4–6 blueberries on a cocktail pick and rest across the rim of the glass. Lightly dust the top of the cocktail with 1/4 tsp matcha powder through a small fine-mesh sieve to create a delicate green finish. Optionally, express a lemon twist over the drink and drop it in for an aromatic accent.

Serve immediately while cold. Provide a short straw or sip from the rim to experience the layered creamy, fruity, and vegetal matcha flavors.