Vegan Jasmine Blueberry Tea Latte
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
Blueberry base
- ½ cup fresh blueberries
- ¼ cup water
- 2 tbsp maple syrup
Tea
- 2 jasmine green tea bags
- ¾ cup boiling water
Steamed milk
- 1 ½ cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.
For serving
- 1 pinch ground cinnamon (optional)
Instructions
- 1
Combine the blueberries, 1/4 cup water, and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally and pressing the berries gently with the back of a spoon, until the berries have burst and the mixture is deep purple and slightly syrupy, about 5 minutes.
- 2
Pour the blueberry mixture through a fine-mesh strainer set over a small bowl or measuring cup, pressing firmly on the solids to extract all the juice. Discard the solids. You should have about 1/4 cup of blueberry syrup.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!