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Blueberry Pancake Latte

Blueberry Pancake Latte

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Total Time 15 minutes
Servings: 1 latte
Course: Coffee
Ingredients Method

Ingredients
  

Blueberry Pancake Syrup
  • 4 cups wild frozen blueberries
  • 1 cup maple syrup
  • 1 cup water
  • 1 tbsp vanilla bean paste
Blueberry Pancake Latte
  • ice (if serving iced)
  • 2-4 tbsp blueberry pancake syrup
  • 2 shots espresso (can sub cold brew as needed)
  • 2-4 tbsp creamer  (I use nutpods cookie butter sugar free creamer, it's the best!)
  • ¼-½ cup milk  (I use vanilla unsweetened almond milk)

Method
 

Blueberry Pancake Syrup
  1. Combine syrup ingredients (aside from the vanilla) in a pot on the stove and bring to a boil, then turn to low heat and allow to simmer for 5-10 minutes, stirring occasionally.
  2. Remove from heat, allow to cool, then add in the vanilla.
  3. You can opt to either strain out the blueberries from the syrup or blend everything together. If you strain them then the syrup will be thinner and if you blend it, it will be thicker. Either way is delicious, it just depends on what you prefer!
  4. Once you decide to strain out the blueberries or blend everything together, you can transfer the syrup into a jar with a lid or an airtight container and store it in the fridge for up to 2 weeks.
Blueberry Pancake Latte – Hot
  1. Add the syrup to the bottom of your mug and brew your favorite espresso to your liking overtop. Stir together once the espresso is brewed.
  2. Froth your creamer and milk together on the warm setting of your milk frother. If you're using a hand held frother, heat your milk and creamer for 30-45 seconds in the microwave prior!
  3. Pour in your frothed milk over top of the espresso, mix and enjoy!
Blueberry Pancake Latte – Iced
  1. Add syrup to a cup and brew your favorite espresso to your liking over top. I always allow it to chill/cool down by brewing the espresso over metal ice cubes or by using my hyperchiller so that the espresso doesn't become bitter as it cools.
  2. In a cup with ice, pour in the creamer followed by either frothed or not frothed milk. Then, pour over the espresso with the syrup. Mix together and enjoy!
  3. Note: I sometimes like to pour the syrup into the glass with the ice to really watch the colors swirl together because it's fun. It's not the "correct" way to do it, but in my opinion it's not about doing things the "right" way all the time!