I'll be the first to admit I hopped on the matcha bandwagon far too late. After months of seeing the inviting green tea all over social media and on the tables of my local coffee shop, I finally decided to dive in and see what the hype was about.
It only took one sip to know this would be a new go-to order for me, and only two to begin imagining how the already fan-favorite drink could be further elevated with fresh fruit. Deciding which avenue to take was its own adventure, as a simple matcha latte begs for the addition of anything from fresh strawberries to mangos. In fact, a quick Google search resulted in various recipes featuring citrus, bananas, pears, and even figs. All that goes to say, the current matcha craze may be the next major traffic driver in the produce department.
With February upon us and blueberry season in full swing, this month’s libation blends the sweet superfood with the delicious earthiness of matcha in the form of a mouthwateringly sweet latte. While blueberries are the star of this creation, I can see a very similar recipe being applied to a variety of different produce categories.
Consumer trends create momentum at the retail level, and the matcha craze continues to gain steam. If the cards are played right, fresh produce can catch a ride along with it.
Blueberry Syrup
2 cups fresh blueberries
¼ cup honey (or more, depending on desired sweetness)
1 tbsp vanilla extract
½ lemon, juiced (optional)
1 cup water
Matcha Latte
1 package Matcha green tea powder (unsweetened)
½ cup milk of choice (oat milk recommended)
1–3 tbsp homemade blueberry syrup
Cinnamon (optional, for garnish)
Prep Time: 5 mins
Cook Time: 10 mins
Servings: 1
1. To make the blueberry syrup, add blueberries, honey, and water to a pot and simmer on medium–low heat for 10 minutes.
2. Muddle blueberries in the pan. Add lemon juice and vanilla extract before stirring and further crushing the berries.
3. Strain the liquid into a sealable bottle or jar and store in the fridge. Allow the syrup to cool for at least 30 minutes. If you prefer your drink with some added texture, you can skip the straining and place the muddled mixture into the fridge to cool. (Syrup can be stored in the fridge for up to one week.)
4. Prepare one serving of matcha according to the directions on the package. Set aside.
5. Add ice to a tall glass or mason jar. Add 1–3 tbsp of blueberry syrup, depending on your sweetness preference, followed by milk of your choice and the prepared matcha.
6. Sprinkle some cinnamon on top, if desired, and enjoy! 
