Blueberry Matcha

Ingredients

• 1 cup fresh blueberries
• 1/2 cup honey
• 1/2 cup water
• 1 tsp matcha powder (more or less to taste)
• 240ml (1 cup) water
• 480ml (2 cups) milk
• 120ml water

Steps

1. Place the blueberries, 240ml (1 cup) water and the honey in a saucepan.
2. Bring it all to a simmer over a medium-high heat and then simmer gently, stirring occasionally and smashing the blueberries with your spoon as you do for about 15 minutes. Your syrup is ready when the blueberries have turned to much and it has thickened slightly. Set aside to cool.
3. Once cooled, you can leave it as it is, like I do or strain it so that there are no lumps. Do whichever you prefer and set aside.
4. To make the matcha, soak your chasen (matcha whisk) in some water for 1 minute to make it flexable when whisking your matcha. You can of course use another type of whisk but a chasen makes it easier and the method more authentic.
5. Sift the matcha powder into a bowl. Add 2 tablespoons of hot water and whisk until smooth with no clumps. Then pour in the remaining water.
6. To finish, fill a tall glass with ice cubes and then pour the syrup over the ice. Top that with the milk and then pour the prepared matcha over the top to serve.