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blueberry matcha foam

Salted Cardamom Blueberry Cloud Matcha

A dreamy iced matcha topped with whipped blueberry cream infused with cardamom and sea salt, featuring peak-season blueberries.
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Prep Time:5 minutes
Cook Time:12 minutes
Course: Drinks
Keyword: matcha, latte
Servings: 1

Equipment

  • 1 electric whisk
  • 1 Matcha bamboo whisk

Ingredients

Blueberry Syrup

  • 1 cup California Blueberries 
  • 1/2 cup granulated sugar
  • 2 tsp lemon juice

Blueberry Foam

  • ¼ cup cold heavy cream
  • 2 Tbsp Blueberry syrup
  • ⅛ tsp cardamom powder
  • ¼ tsp fine sea salt 

For Matcha Latte

  • 2 tsp matcha powder

Instructions

  • Add California Blueberries, sugar, and water to a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the berries burst and the mixture thickens slightly, 8–10 minutes. Lightly mash the berries, then strain through a fine mesh sieve. Add lemon juice and let cool completely.
  • In a small bowl or jar, combine cold heavy cream, blueberry syrup, cardamom, and salt. Whisk or froth until thickened but still pourable (soft, cloud-like consistency). 
  • Sift matcha into a bowl to remove any clumps. Add 2 tbsp warm water and whisk into a smooth paste. Add remaining water and whisk vigorously in a zig-zag motion until frothy.
  • To assemble, pour matcha into a glass (add ice if you like), then gently pour the blueberry foam over the top. Finish with a matcha powder.