top of page

Blueberry Iced Coffee

If you know me, you know one thing I can't live without is blueberry iced coffee. Now I was drinking this before it became a "thing". I would order it and snap chat it, everyone would ask me about it. I would share it with them because you know me, and to my surprised everyone loved it! I couldn't find the coffee syrup that dunkin uses or anything similar to it. So being who I am, I decided to create my own. I use two syrups. One is made with real blueberries and just using that one is sufficient. It taste natural and you can keep it in the fridge for about a week or so. The second is a symple syrup using blueberry extract. Be careful, many extracts taste like cough medicine. I use LorAnn blueberry emulsion. If you don't want to purchase it from amazon, I guarentee just using the fresh syrup is enough.


Serves One Blueberry Iced Coffee. Makes enough syrup for about 10 coffees

For the Blueberry Fresh Syrup

Blueberries 2 cups

Sugar 1/2 cup

Water 1/2 cup

Note: You can use frozen berries, just make sure they are defrosted. If fresh are available you can use them too

Step 1 : Place the blueberries in a blender along with the water and blend until smooth. You can add more water if needed. You want to make a pulp. Pour the pulp in a fine mesh strainer over a small saucepan. Press with a spoon to get all the juice out and discard.

Step 2 : Pour the sugar into the juice and set over medium-high heat and stir until completely dissolved. Cook for another 3 minutes making sure you stir. Cool to room temperature and transfer to a squeeze bottle and store in the refrigerator for up to one week.

For the Blueberry Flavor Syrup

Sugar 1/2 cup

Water 1/2 cup

Blueberry Emulsion 2 tsp

Note: You don't need to refrigerate this syrup. You can add both syrups to the coffee or it will taste as amazing if you just make the fresh blueberry syrup. It has the most natural taste. This is for added flavor or if you don't want to use a fresh syrup

Step 1 : In a small saucepan, add the sugar and water. Place it on medium high heat and bring to a simmer. Once it simmers, add the blueberry emulsion (this recipe works with LorAnn blueberry emulsion) and continue to cook for one more minute. Remove from heat and let it cool to room temperature. You don't need to refrigerate this syrup and last for about 3 weeks. Store in a cool dry place and in a squirt bottle.

For the Lattes or coffee

Step 1 : Fill a glass or cup with ice to the top!

Step 2 : Add either cold brew, brewed coffee, or any of your favorite coffee half way.

Step 3 : Pick the syrup you want to make "fresh" vs "sugar" and add about 2 tips of the syrup to your coffee. This is purely based on flavor. Add more and adjust as needed.

Step 4 : Add your desired milk to the top. ( You can use oat milk or almond milk too)

Step 5 : Top with whipped cream and more syrup. Enjoy!

bottom of page