Blueberry Mint Matcha Recipe

Place blueberries, granulated sugar, and water in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally to dissolve the sugar and break down the blueberries, about 6–8 minutes.

Once the mixture is simmering and the berries have released their color, remove from heat and stir in the fresh mint leaves and lemon juice.

Let the syrup steep for 10–15 minutes off the heat to allow the mint to infuse and flavors to meld.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids (or reserve some cooked berries for garnish).

Cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks refrigerated.

Sift the matcha powder through a fine sieve into a bowl or matcha bowl to remove clumps.

Add the hot water (about 80°C / 175°F). Whisk briskly in a zig-zag (M or W) motion with a bamboo whisk (chasen) or small whisk until frothy and fully dissolved, about 15–30 seconds.

Taste and adjust: if too strong, add a teaspoon of cold water and whisk briefly. Set aside.

For the drink: pour 8 oz of cold milk into a serving glass over ice.

Stir in 1.5–2 tablespoons of the prepared blueberry-mint simple syrup (adjust to sweetness preference).

Make the cold foam

In a separate jar or milk frother combine 2 oz heavy cream, 1 tsp sugar (or 1 tsp of blueberry-mint syrup for extra flavor), and 1 tsp vanilla if using. Froth or shake vigorously until thick, airy cold foam forms (about 20–45 seconds with a handheld frother or 1–2 minutes of shaking). The foam should hold peaks but remain pourable.

Alternatively, for a lighter foam, use 4 oz milk (barista oat or whole milk) with 1 oz heavy cream and froth until foamy.

Pour the prepared matcha over the milk mixture by slowly streaming the whisked matcha into the glass. For a layered look, pour gently over the back of a spoon so the matcha floats atop the milk before mixing.

Spoon or pour the cold foam on top of the drink, creating a thick top layer.

Garnish with a small spoonful of strained cooked blueberries or 3–4 fresh blueberries and a mint sprig. Optionally dust a tiny pinch of matcha on the foam for presentation.

Serve immediately with a straw or long spoon. Stir before drinking if you prefer an even distribution of flavor.