My wife made this blueberry jam matcha latte and I filmed it (I’m the camera guy, she’s the cook 😅). I planted a blueberry bush, I’m in California. Blueberries grow really well here. And by summer, it overflowed with fruit.
She turned the extras into a quick monk fruit jam and swirled it into my matcha latte.

We used monk fruit to sweeten the jam—no added sugar—and poured it over whole milk and ceremonial matcha. Super refreshing, especially in summer.

Keto friends: you can swap the milk for almond milk. I’ve tried both, but personally I still think whole milk tastes better.

Visit our blog for video guide: https://www.zenergytea.com/blogs/matcha-notes-journals/blueberry-jam-matcha-latte-recipe

Ingredients

For the Blueberry Jam

• 1 cup organic blueberries
• 1–2 tablespoons monk fruit sweetener
• 1 tablespoon lemon juice
• A pinch of salt (optional)
• 1 teaspoon chia seeds (optional)

For the Matcha Latte

• 1 teaspoon ceremonial matcha
• 2 oz hot water (160°F)
• 6 oz oat milk or any milk
• 1–2 tablespoons blueberry jam
• Ice (optional)

Instructions

Step 1 Make the Jam

• Put blueberries , lemon, and monk fruit sweetener in a small pot.
• Mash gently. Cook on low for about 10 minutes.
• It should thicken slightly. Stir now and then. Add chia seeds if you like a thicker feel. Let it cool.

Step 2 Mix the Milk and Blueberry Jam

• In a clean glass, add 1 to 2 tablespoons of blueberry jam .
• Pour in 6 oz of oat milk (or your choice of milk).
• Use a milk frother or spoon to blend until smooth and purple.
• This step turns the milk into a berry top, with better flavor and texture.
• It also gives the drink a soft lavender color on top of the matcha.

Step 3 Whisk the Ceremonial Matcha

• Sift 4 grams (about 2 teaspoons) of ceremonial matcha into a small bowl using a fine mesh sieve. This helps remove clumps and ensures a smooth blend.
• Heat water to 160°F (70°C) . Avoid boiling—too much heat makes the matcha bitter.
• Pour 70 grams (about 2.5 oz) of hot water into the bowl.
• Whisk quickly using a chasen (bamboo whisk). Use a zigzag or “M” motion. Don’t stir in circles.
• Focus on wrist movement, not your whole arm.
• Whisk until a fine layer of foam forms on top. Look for tiny bubbles and an even surface.
• The matcha should be slightly thick. This helps it stand up to milk and jam.

Step 4 Assemble the Matcha Latte

• Fill your glass halfway with ice . This chills the drink and helps create clean layers.
• Slowly pour in the whisked matcha . Aim for the center to keep the pour even.
• Gently pour the purple milk mixture on top of the matcha. You can pour over a spoon to slow the flow and keep the colors clean.
• Optional: Dust matcha powder on top using a small sieve.
• Stir before drinking, or leave it layered. Both ways work.

Tips & Substitutions

• Any milk works. If you’re on keto , try almond milk instead. It’s lighter and low in carbs. Soy, coconut, or dairy milk also work—use what fits your day.
• No monk fruit? Try maple syrup or stevia.
• Frozen blueberries are fine. Thaw them first.
• Want it warm? Skip the ice and heat the milk.
• Add lemon zest for more brightness.

Nutrition Facts (1 Serving)