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Iced Blueberry Pancake Maple Latte

This Iced Blueberry Pancake Maple Latte features a homemade blueberry maple syrup that's jammy, bright, and perfectly sweet. Paired with bold espresso and cold milk, it's a café-worthy drink you can make at home in minutes.
Course Drinks
Cuisine American
Prep Time 15 minutes
Servings 2
Calories 271kcal

Equipment

Ingredients

BLUEBERRY MAPLE SYRUP

  • 1 Cup Frozen Blueberries
  • ½ Lemon juiced
  • ⅓ Cup Maple Syrup
  • 1 Pinch Salt

COFFEE

  • 1 Cup Milk
  • 1 Cup Ice
  • 2 Shots Espresso
  • 2-3 Tablespoons Blueberry Maple Syrup

Instructions

  • Add the frozen blueberries, lemon juice, maple syrup, and a pinch of salt to a small saucepan.
  • Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens into a syrup.
  • For a smoother syrup, strain through a fine mesh sieve to remove the skins, pressing gently to extract the juices. Let cool completely.
  • Brew 2 shots of espresso using your espresso machine or coffee maker. Set aside.
  • Add the blueberry maple syrup to the bottom of a glass. Fill the glass with ice, then pour in the milk. Slowly pour the espresso over the top.
  • Stir well to combine and enjoy immediately.

Video

Nutrition

Calories: 271kcal | Carbohydrates: 56g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 82mg | Potassium: 432mg | Fiber: 3g | Sugar: 46g | Vitamin A: 244IU | Vitamin C: 22mg | Calcium: 224mg | Iron: 0.5mg