Step 1
In a small saucepan, bring the Redpath Simply Raw™ Turbinado Sugar, blueberries and water to a boil.
Step 2
Simmer until the blueberries burst; around 10 minutes. Muddle with the back of the spatula. Remove from heat.
Step 3
Allow to cool to room temperature; about 15 minutes. Place into the fridge to chill; 20 minutes to overnight.
Step 1
Add 1 to 2 tablespoons of the blueberry simple syrup into each glass.
Step 2
Add ice to the glass.
Step 3
To create a layered effect, slowly add 2 tablespoons (30 ml) of the espresso to each glass.
Step 4
Slowly pour 1 cup (250 ml) of milk into each glass. Top with frothed milk, if desired.
Step 5
Stir together before drinking.
*If a thinner blueberry syrup is desired, add an additional ¼ cup (63 ml) of water to the syrup.
*To make this a hot drink, use hot milk and omit the ice.
*You can use espresso or combine instant coffee with boiling water.
*The blueberry simple syrup can be made a few days in advance for easy prep.
*Any leftover blueberry syrup can be used on top of baked goods, pancakes, or for flavouring cocktails. Store in an airtight container and use within two weeks, or freeze for up to 2 months.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath Simply Raw™ Turbinado Sugar. Note that the resulting syrup may have subtle notes of caramel.
