Blueberry Matcha Latte - Ceremonial Grade

Lets make Clearspring ceremonial grade Matcha latte with homemade blueberry syrup 🫐 We made a fresh blueberry syrup by cooking fresh blueberries in a saucepan with a sweetener of choice - we used maple syrup. As the fruit is fresh it is nice enjoyed over ice but it can be enjoyed hot using warm plant milk as well. If you can't get hold of fresh blueberries, you can use frozen berries or blueberry jam.

Ingredients

1 tsp/2g Clearspring Ceremonial Grade Matcha
60ml warm water
200ml or more cold plant milk - we used oat milk
1 -2 tbsp blueberry syrup

To make the syrup - save the rest for another latte

1/2 punnet blueberries
1-2 tbsp maple syrup

Tools

Matcha bowl - a flat bottom bowl
bamboo whisk
bamboo spoon or 1 tsp

Method

Soak the bamboo whisk in warm water to soften the whisk area. Add 1tsp/ 2 chashaku Japanese bamboo spoon amount of Clearspring organic ceremonial grade matcha to the matcha bowl. Pour 60ml warm water around 80 degrees. Take the soaked whisk and whisk in an M or W movement in the matcha bowl.
Add the cooked blueberry syrup at the bottom of the serving glass. Place ice on top and pour cold plant milk of choice.
Slowly pour the whisked matcha over the ice to create the layer of matcha in the glass. stir and enjoy in the sunshine.

Blueberry Syrup

To make the blueberry syrup - add fresh or frozen blueberry in a sauce pan, bring to heat and add maple syrup. Cook until you have a syrup/liquid consistency and leave to cool in the fridge.

Recipe by Lisa Dawson

All Clearspring recipes are 100% plant-based, using Organic products where possible and refined sugar-free.