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Blueberry Foam Latte

An iced espresso latte with homemade honey blueberry syrup and a creamy vanilla blueberry foam.
Print Recipe
Cook Time 10 minutes
Course Drinks
Cuisine American
Servings 1 latte

Ingredients
  

For the Blueberry Syrup

  • 1 cup fresh or frozen blueberries
  • 2–3 tablespoons honey adjust to taste
  • 1/2 teaspoon vanilla extract
  • 1/4 cup water

For the Blueberry Foam

  • 2–3 tablespoons blueberry syrup
  • 1/4 cup half and half
  • Splash of vanilla extract

For the Latte

  • 1–2 tablespoons blueberry syrup
  • 1 cup milk of choice: whole oat, or almond
  • 1 double shot espresso
  • Ice

Instructions
 

  • In a small saucepan over medium heat, combine the blueberries, honey, vanilla, and water. Simmer 8–10 minutes, until the berries burst and the liquid reduces into a syrup.
  • Gently mash the berries with the back of a spoon. Strain out the skins for a smooth syrup, or leave as is. Cool, then chill in the fridge.
  • In a frother, small blender, or mason jar, combine blueberry syrup, half and half, and a splash of vanilla. Blend or shake until light, airy, and frothy.
  • Fill a glass with ice. Add 1–2 tablespoons blueberry syrup to the bottom, pour in the milk, then slowly add the freshly brewed double espresso.
  • Finish with a generous spoonful or two of blueberry foam on top.

Notes

Make the syrup the night before. A mason jar works for the foam — just shake.