High Fructose Corn Syrup Free Iced Jasmine Blueberry Tea Latte
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Learn more →Ingredients
2 servings
For the tea
- 2 cups water
- 4 jasmine green tea bags
For the blueberry syrup
- ½ cup fresh blueberries
- ¼ cup water
- 2 tbsp maple syrup
For the latte
- 1 cup milk
- 2 cups ice cubes
Instructions
- 1
Bring 2 cups of water to just below a boil (about 175°F / 80°C — jasmine green tea turns bitter if steeped in fully boiling water). Add the 4 tea bags and steep for 3–4 minutes, until the tea is deep golden-green and fragrant. Remove the bags without squeezing, then set the tea aside to cool to room temperature, about 15–20 minutes.
- 2
While the tea cools, combine the blueberries, 1/4 cup water, and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the liquid turns deep purple and thickens slightly, about 5–7 minutes. Pour through a fine-mesh strainer into a small bowl or jar, pressing the solids gently to extract the syrup; discard the solids. Let the syrup cool to room temperature.
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