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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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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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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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STEP 2 | Brew tea. Add cold water to a tea pot, preferably filtered water so that you end up with the clearest tea. Bring the water to a barely rolling boil, add the tea bags, cover and remove from the heat. The perfect steeping time is between 3 to 5 minutes. If tea steeps longer, it may begin to release bitterness.
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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.
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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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In a 5-qt. slow cooker, combine water, blueberries, sugar and salt. Cover and cook on low heat 3 hours. Turn off slow cooker; add tea bags. Cover and let stand 5 minutes. Discard tea bags; cool 2 hours. Strain and discard blueberries. Pour tea into a 3-qt. pitcher; serve over ice cubes. If desired, top each serving with lemon slices, fresh mint.
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In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add vanilla extract. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in blueberries and buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead 6-8 times.
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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.
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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.)
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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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Remove from the heat and add the black tea. Steep the tea in the water for five minutes. Strain it with a fine mesh strainer. Mix the blueberry simple syrup, brewed black tea, and remaining water by pouring them into a 68-72 ounce pitcher filled with 1 cup ice. Serve/pour over additional ice in glasses.
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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.
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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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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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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.
