Sweet summery drink perfection! Yummy blueberry syrup mixed into a matcha oat milk latte makes for the perfect iced drink for summertime. Yum!

This little number is creamy, sweet, and tastes like fresh blueberries! It’s my daily summer day brightener.

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How To Make This Blueberry Matcha Latte

Step 1: Make the Blueberry Syrup

Just put frozen blueberries and sugar in a jar. And wait a few hours.

Give them a few hours in the fridge to thaw out and release their juices, and mix it all up and you have this yummy blueberry syrup.

If you want to speed the process up, add a bit of water to the jar and/or microwave it so the blueberries start to melt. You can even mash them down a bit to get them to release their juices, and as it mixes with the sugar it’ll create a little syrup that works great in this drink.

Step 2: Make your matcha

I dissolve my matcha powder in warm water by just shaking it up in a jar. I use the Jade Leaf Matcha Latte mix.

Pour it into a glass with ice.

Step 3: Add Your Milk of Choice

Put your matcha and oat milk (or milk of choice) in a glass. Pour the oat milk over a spoon if you don’t want to mix the layers just yet!

Step 3: Add the Blueberry Syrup

Drizzle that beautiful syrup right in there.

Step 3: Mix It All Up and You’re Good to Go

Love, love, love.

Lindsay’s Notes

Hi! Just me over here, continuing my obsession over this little blueberry matcha latte!

It’s got a creamy oat milk base with a bit of concentrated matcha and a few drizzles and swizzles of a shortcut blueberry syrup that gives it the most beautiful white, green, and purple layers, and the taste of straight summertime.

I first saw this on @schoolnightvegan’s Instagram account (here is the method that inspired his video) and then quickly realized I wasn’t going to be able to wait the required two weeks for the blueberry syrup. So… I made this version instead. Frozen blueberries make the process much faster (2-3 hours!) and give you a rich, deep, blueberry-licious syrup to work with.

In comparison to fresh blueberries, frozen blueberries just have a slightly different, stronger taste to them, and that comes through in the syrup. If you want a pure, mild-tasting blueberry syrup, go for the full 2-week method! If you are like me and you have trouble waiting 2 weeks for ANYTHING, especially a drink that you urgently need, this is your perfect deliciously blueberry-flavored solution.

I am sensitive to caffeine so I wasn’t sure if this little number would be too much for me, especially having it in the afternoon. But with about a third of the amount of caffeine as a cup of coffee, I’ve found that it is the exact right amount to keep me going through the afternoon slump but still allow me to stay calm and sleepy at bedtime.

But the real reason I’m drinking this is because the flavor is sweet, summery, and perfect. Fresh blueberry, creamy oat milk, and a bit of emerald matcha are just a match made in heaven.

How To Make This Blueberry Matcha Latte

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Sweet summery drink perfection! Yummy blueberry syrup mixed into a matcha oat milk latte makes for the perfect iced drink for summertime. Yum!

Related
Try This Next Tomato Avocado Salad with Edamame

Matcha Latte:

Blueberry Syrup:

  1. For the blueberry syrup: A few hours ahead of time, place the blueberries in a large jar, and cover with the sugar and the water. Place the jar in the fridge and let it rest for 4-6 hours or overnight to let the sugar draw some of the juices out of the blueberries. When it’s done resting, give it a good stir and add a bit more water if you want it less sweet. (For a faster option, you can muddle the blueberries after they thaw to speed up this process, or just melt them down in the microwave and use the purple blueberry juices that run off the thawed blueberries.) We’re just looking for some rich purple blueberry “syrup” here – nothing too fancy!
  2. For the matcha: Heat the water in a small jar with a lid. Add the matcha powder, cover, and shake until smooth.
  3. Add the milk: Fill a large glass with ice. Pour the matcha over the ice, and then add the oat milk. If you want to preserve distinct color layers for Instagramability, pour the oat milk over the back of a spoon.
  4. Finish with blueberry syrup: Finally, pour a tablespoon or two of the blueberry syrup into the glass and watch it sink to the bottom (more or less to taste, but I find this is a good amount to get the blueberry flavor in there without making it too sweet). Those green and purple layers are so pretty! Stir it up just before serving to get the blueberry flavor in each sip!

Notes

For my matcha measurements – I’m doing about double what’s recommended on the packaging from Jade Leaf so the matcha portion is a bit more concentrated. I would follow the recommendations on whatever brand of matcha you are using and just increase the potency if you want it stronger!

  • Prep Time: 5 minutes
  • Category: Drink
  • Method: Mix
  • Cuisine: Korean-Inspired

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Frequently Asked Questions For Blueberry Matcha Lattes

How long does the syrup last?

Mine never lasts more than 5-7 days because we use it all up, but I’d think you can keep it in the fridge for a week or two!

What can I use instead of oat milk?

I love oat milk, but regular milk will work just fine here – as will soy milk, almond milk, or any milk alternatives.

What other fruits could I use?

I’ve done this with strawberry (SO GOOD) and peach (pretty good), using the same method with frozen fruits to make the syrups.

Can you make this vegan?

This is naturally vegan since it uses oat milk!

Can you make this ahead?

The syrup will last in the fridge to give you enough batches for the week!

For the latte, I find the matcha settles to the bottom after a while, so I would mix each one up just before serving, or just make them in jars or a pitcher ahead of time with a plan to shake them up before serving.

What are some other uses for the blueberry syrup?

My girls love the leftover fruit (and syrups) mixed into Greek yogurt! Or, of course, vanilla ice cream.

My Favorite Drinks Right Now



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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
  2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
  3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
  4. Cut tomatoes in half so you have 2 cups of tomatoes.
  5. Slice green onions, more or less to taste.
  6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
  7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
  8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
  9. Then mix in avocado.
  10. Serve salad right away.
  11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

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Popular Recipe Cottage Cheese Salad with Za’atar

Ingredients

Ingredients

  • 2 small avocados
  • 1 T fresh lime juice
  • 2 cups cherry tomatoes
  • 12 oz. frozen shelled edamame (see notes)
  • 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

  • 4 T fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 tsp. Spike Seasoning
  • 1/2 tsp. Vege-Sal (or salt)
  • 3 T extra-virgin olive oil (more or less to taste)

Instructions

  1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
  2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
  3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
  4. Slice about 1/2 cup of green onion, more or less to taste
  5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
  6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
  7. Mix together tomato and edamame and toss with the desired amount of dressing
  8. Then gently mix in the chopped pieces of avocado
  9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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Nutrition Facts

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  • Total Fat N/A
  • Saturated Fat N/A
  • Cholesterol N/A
  • Sodium N/A
  • Total Carbohydrates N/A
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Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.