Blueberry Iced Latte
Back to Recipes & MoreIngredients
- 1 cup (200 g) Redpath Simply Raw™ Turbinado Sugar
- 1 cup (148 g) blueberries, fresh or frozen
- ¼ cup (63 ml) water
- 4 cups (1000 ml) milk of choice (dairy milk, cashew milk, oat milk, etc.)
- ½ cup (125 ml) brewed espresso (see Chef’s Tips)
- Ice
- Frothed milk of choice
Equipment
Scale OR dry measuring cups
Liquid measuring cup
Small saucepan
Heat-proof spatula OR wooden spoon
Glasses (12 to 16 oz) x 4
Spoons x 4
Instructions
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.
