Blueberry Iced Latte with Almond Milk (Vegan)

Name: Blueberry Iced Latte with Almond Milk (Vegan)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1/2 cup wild blueberries; 1/2 cup water; 1 tablespoon white granulated sugar; 2 double shots of espresso; 1 cup almond milk; 2 handfuls of ice for serving

by Greg Bellefontaine on Mar 9, 2023 (updated May 23, 2025)

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Introducing a bright and blissful way to start your morning: A vegan blueberry iced latte. Made with sweet blueberry syrup, creamy almond milk and rich homemade espresso that swirl together over ice of a quick and indulgent cafe-style drink. It’s refreshing and a perfect way to energize your day, and it only takes 15 minutes to make!

a purple collared simple syrup blueberry bottom layer, topped with a swirl of espresso and milk, ice and blue coloured cold foam dripping down the front of the plastic cup

almost a decade of caffeine adoration and plant-based recipe creation has taught me a thing or two about blending flavours, creamy milks and golden brown espresso shots. I’ve come a long way since the “coffee shop drive through on the way to early morning math class” days. Machine after machine and new milk product launches, one thing I know I still love in my coffee is fresh ingredients! In this case: blueberries! I love the tradition of pulling a robust espresso shot or concentrated pour over in a pinch, and layering it over a contrasted blueberry syrup is the best way to start your day if you ask me!

Helpful reminder:

Optional: for the brightest, smoothest blueberry iced latte, chill the bluberry-espresso mixture before pouring over ice. It keeps the texture and flavours bold, and stops the ice from melting too soon!

Crafting flavour from scratch

If you’ve tried our popular Starbucks copycat of the iced brown sugar shaken espresso, you’ll know we’re not afraid to mix up our morning coffee! This time in the form of simmering wild blueberries with a touch of sugar to let their natural tartness shine. Since I’ve been buying or making coffees of my own for years, it’s getting easier to tell the difference between a syrup you buy at the store, and one made of fresh ingredients. Simple syrup has the tendency to fall flat or overly sugary. Reducing the berries first the flavour some depth, and elevated the iced coffee into one you can be proud of!

One of our favourite examples of this is this delicious pumpkin spiced latte made from scratch. It uses real pumpkin to create an unforgettable pumpkin sauce that goes well on just about everything, assuming you love pumpkin as much as us!

What makes this blueberry syrup stand out

A standout drink always starts at the foundation. That’s a fact that I just made up but you can take my years of experience as truth. This syrup is absolutely at the heart of the drinks flavour. Once you’ve perfected your espresso shot, here’s what to focus on.

Slow simmer the berries to bring out their tartness rather than overly sweet.
Blend the coffee and blueberry mixture while warm to fully incorporate.
Strain the mixture if needed. I prefer a bit of pulp to add to the authenticity but the option is there!
Make a big batch! It keeps beautifully in the fridge, just add ice!

Why almond milk makes this latte shine

Each plant milk, I’ve found in my experience, behaves differently. Heat changes, ability to whisk and overall flavour is something I consider when choosing the right milk. Other plant-based milks work just fine in this, but here’s why I chose almond milk:

Its lightness lets the blueberry flavour shine without muting the espresso, which I find some oat milks or soy milks do.
I like a subtle nuttiness to pair with a tart berry taste.
It chills nicely and doesn’t separate as much as some of the other plant milks.
It doesn’t overshadow the flavour like soy milk or some oat milk.