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Prep5 min
Cook10 min
Total15 min
Servings1 cup
Find at your local farmers market
Fresh Michigan blueberries — peak season July through August
Ingredients
- Syrup
- ✓1 cup fresh blueberries
- ✓1/4 cup brown sugar
- ✓1 cup water
- ✓1 tsp vanilla extract
- To Serve
- ✓Espresso or strong coffee
- ✓Steamed or cold milk
- ✓Ice (for iced lattes)
Instructions
-
Combine blueberries, brown sugar, and water in a small saucepan over medium heat. Use a fork or masher to mash the blueberries if using fresh berries.
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Bring to a gentle boil, then reduce heat and simmer 10 minutes until the liquid has thickened slightly.
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Remove from heat. Stir in vanilla extract.
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Strain through a fine mesh sieve into a jar, pressing gently on the blueberries with a spoon. Discard solids or reserve for toast.
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Let cool completely. Store in the fridge in a sealed jar for up to 2 weeks.
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To make a latte: start with ice, add 2–3 tbsp of syrup to a glass, add your milk of choice, and pour over espresso. Stir and enjoy.
Notes & tips
Don't skip straining, the syrup should be smooth and pourable. For a thicker consistency, simmer a few extra minutes. Frozen Michigan blueberries work great in the off-season. Use the syrup for lattes, matcha, coffee, etc.
