Wild Blueberry Iced Latte (With Homemade Blueberry Syrup!)

Fruity, bright, and perfectly chilled for a spring pick-me-up!

As the weather warms up, I naturally switch my daily coffee back to iced, and this wild blueberry iced latte is such a refreshing way to do it. Made with Wyman’s wild blueberries (my fave!), it brings a bright, naturally sweet flavor with a hint of tartness that pairs perfectly with a bold espresso. The quick homemade blueberry syrup comes together in minutes, adding a fresh, seasonal twist that feels light and vibrant and just right for sunny days. And while it’s a fun treat, using real fruit and just 1/2 cup of sugar means you’re skipping the overly sweet, syrup-heavy versions you’d typically get at a coffee shop. It’s a more balanced, homemade option where you control the ingredients, so it feels a little more wholesome without sacrificing flavor.

What really makes this latte stand out is the layered texture and flavor. A splash of the blueberry syrup sweetens the iced coffee, while a bit more gets frothed with half-and-half to create a soft, berry-infused foam that floats on top. It’s smooth, creamy, and refreshing with every sip. Perfect for slow spring mornings, warm afternoons, or whenever you want a simple coffee that feels a little extra special and delicious.

Yield: 1 serving

This recipe yields about 1/2 cup of blueberry syrup. See recipe notes!

Total time: 25 minutes

Ingredients:

• 1 c wild blueberries (I use Wyman's!)

• 1/2 c sugar

• 1 tsp lemon juice

• 1 c water

• 2 Tbsp honey

• 1-2 shots brewed espresso

• Milk of choice (I use 2%)

• 2 Tbsp Half and half

Directions:

1. Start by making the blueberry simple syrup. In a small saucepan over medium-high heat, combine 1 cup blueberries, 1/2 cup sugar, 1 teaspoon lemon juice, 2 Tbsp honey, and 1 cup water.

   

2. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes or until the sugar has fully dissolved and the syrup has thickened. Mash the blueberries while simmering to extract more flavor and color. If the syrup gets too thick, add some hot water.

   

3. Remove from heat and strain the syrup through a fine-mesh sieve. Reserve the cooked blueberries (solids) and use them as a delicious topping for pancakes or waffles (see recipe notes!).

   

   

4. In a glass or 12oz. mason jar, pour in your espresso and 1-2 Tbsp blueberry syrup (depending on how sweet you prefer it)

5. Fill glass with ice.

6. Pour in your milk.

7. Lastly, make the blueberry foam. In a separate jar or glass, add 2 Tbsp half and half and 1 Tbsp blueberry syrup. Using a frother, froth the mixture until foamy.

8. Top your latte with the blueberry foam. Enjoy!

   

Recipe Notes:

Make the simple syrup ahead of time so you can easily pour it into your latte or coffee during the week! Store the simple syrup in an airtight jar the fridge for up to 1 week.

Here are my other favorite ways to use blueberry simple syrup!

Drinks

• Stir into lemonade or iced tea

• Add to cocktails (vodka, gin, or bourbon work especially well)

• Mix into sparkling water for a quick soda

Breakfast & Brunch

• Drizzle over pancakes, waffles, or French toast

• Swirl into yogurt or oatmeal

• Pour over crepes or biscuits

• Stir into chia pudding or smoothie bowls

Desserts

• Spoon over ice cream or cheesecake

• Brush onto cake layers to keep them moist and flavorful

• Mix into whipped cream or frosting

• Freeze into popsicles or ice cubes for flavored drinks

Savory Uses

• Use as a glaze for grilled chicken or pork

• Add to salad dressings or vinaigrettes for a sweet-tart balance