Fresh Blueberry Cold Brew Lattes Yes to Yolks

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Grab a tall glass and add the blueberry syrup to it. Then, add enough ice cubes to fill the glass to about halfway. Pour the cold foamed milk into the glass. Leave the milk to settle for about 30 seconds before moving on to the next step. Once the milk has settled, pour the cooled espresso coffee into the glass.

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Bring 5 cups of water to a boil. Remove from heat and add tea bags. Steep 10 minutes. Discard tea bags. Pour the tea into a pitcher. Add the blueberry syrup, stirring until totally incorporated. Add the remaining 3 cups of water. Chill for a minimum of one hour. Serve with lemon slices and mint leaves.

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Step 2: Strain the syrup after cooling. Take the saucepan off the heat and allow it to cool for about 15 minutes. After that, strain the pulp out of the sauce using a fine-mesh sieve. Mix the pulp with oatmeal or your morning smoothie for a fiber-rich blueberry treat.

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Turn off heat and add 6 tea bags. Cover and steep for 6 minutes. Remove the tea bags and squeeze the remaining liquid from them using a tea bag stainer. Allow the tea to cool. When cool enough to handle, transfer to a 1-quart mason jar. Stir in blueberry syrup. Refrigerate until completely cold.

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In a small sauce pan, combine the blueberries with 2 teaspoons of water. Warm up on medium heat while stirring often. Use the back of a spoon to crush the blueberries as they soften. Keep simmering for about 5 minutes or so or until the fruit turns saucy. Remove from the heat and add the sweetener.

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Freeze blueberries by spreading them out on a cookie sheet and place in the freezer. Once frozen, place them in a freezer storage bag until ready to use up to six months. Use frozen for infusion in teas or smoothies. Defrost in a bowl at room temperature for eating fresh.

Fresh Blueberry Cold Brew Lattes Yes to Yolks

You can also add a few ice cubes to speed up this process. Add the blueberry syrup to a tall glass. Then, add a handful of ice cubes to the glass. Fill the glass to about halfway for a refreshing drink. Pour the cooled, brewed coffee into the glass. And last but not least, cold foam the milk.


Instructions. Heat blueberries, water, and sugar in a small saucepan over medium heat. Mash blueberries and simmer for 5 minutes, until the sauce thickens. Remove from heat and let the sauce cool. Add matcha powder and water to a small bowl and whisk together with a matcha whisk or handheld frother.

Fresh Blueberry Cold Brew Lattes

Iced Blueberry Matcha Latte. Heat water until hot but not boiling. Sift matcha into a cup or a bowl and whisk with water using a matcha whisk or a handheld milk frother. Set aside. Fill a tall glass with ice and pour in blueberry syrup and almond milk. You can froth your milk if desired. Pour the whisked matcha over the milk and garnish with.

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1.) In a saucepan over medium high heat, add the blueberries, sugar and water. Let it come to a boil and cook for 3 minutes. Mash all of the blueberries as they cook. 2.) Pour the mashed blueberries into strainer into a bowl. Use the back of a spoon to squeeze the blueberry juice into the bowl. 3.)


Add the prepared iced tea to the blueberry liquid bowl and stir. Then, transfer to a pitcher. Allow enough room for some ice in the pitcher you pick. Add a little ice and refrigerate for at least 3 hours. When you are ready to serve, slice up the lemons into ยผ inch slices. Add some ice to the cup. Add the lemon to the rim.

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Directions. Combine blueberries and about a cup of iced tea in a blender and puree until smooth. Strain through a fine sieve into a pitcher and add remaining iced tea. To serve, pour into glasses.

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Let the tea cool. While water is heating or tea is steeping in a medium saucepan over medium-high heat add the blueberries, lemon juice, and 1 cup of water and bring to a boil. Once boiling reduce the heat to medium and simmer for about 8 minutes. Remove from heat. Place a sieve over a large bowl and carefully pour the blueberry mixture into.

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Make Matcha Shot. In a small bowl, sift in the 1 teaspoon matcha powder using the back of a wooden spoon. Pour in hot water and whisk vigorously with a bamboo whisk or milk frother until dissolved and foamy on top. Make Blueberry Sauce. Add blueberries, cane sugar and water to a sauce pan over medium heat.

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Make the blueberry iced matcha latte. Combine the matcha powder with 2 tablespoons of room temperature water. Whisk the mixture vigorously until it reaches a thick, smooth consistency. This takes some practice, so don't worry if it doesn't come out perfect the first time. Add the blueberry sauce to the bottom of a glass.

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Bring blueberries, lemon juice, honey, and one cup of water to a boil and let it simmer for about eight minutes. Remove from the heat. Step 3. Strain the blueberry mixture and let it cool. Then add the blueberry mixture and the tea to a pitcher. Refrigerate for at least an hour.