Blueberry Pancake Latte with Maple Cold Foam
A coffee shop-worthy iced latte made with homemade blueberry syrup, rich espresso, creamy milk, and sweet maple cold foam that tastes just like blueberry pancakes.
Equipment
- Milk Frother
- Saucepan if making your own blueberry syrup
Ingredients
Blueberry Syrup
- 2 cups fresh blueberries
- 1 cup water
- 1 cup sugar or sugar replacement (I use monk fruit sweetener)
- ½ tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Latte
- 2 tablespoons blueberry syrup
- 1-2 shots espresso
- ⅔ cup milk
- Ice
Maple Cold Foam
- 3 tablespoons heavy cream
- 1 tablespoon milk
- 1 tablespoon maple syrup
Instructions
- Add the blueberries, water, sugar, and lemon juice to a saucepan and bring to a gentle simmer until the blueberries burst and release their juices. Stir in the cornstarch slurry and continue cooking until the syrup thickens slightly. Let cool completely before storing in the refrigerator.
- Fill a glass with ice and pour in the blueberry syrup. Add the milk, then slowly pour the espresso over the top.
- In a small glass, combine the heavy cream, milk, and maple syrup. Froth for about a minute until thick, creamy, and fluffy.
- Pour the maple cold foam over the latte, give everything a swirl with a straw, and enjoy.
Nutrition
Calories: 270kcalCarbohydrates: 53gProtein: 7gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 56mgSodium: 115mgPotassium: 445mgSugar: 22gVitamin A: 1025IUVitamin C: 0.3mgCalcium: 293mgIron: 2mg
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