Iced Blueberry Vanilla Latte

Name: Iced Blueberry Vanilla Latte
Yield: 10
Cuisine: American

RECIPE: Reprinted with permission from Coffee Shop at Home. Copyright © 2026 by Katerina Diaz. Photographs copyright © 2026 by Doaa Elkady. Published by Clarkson Potter, an imprint of Crown Publishing Group.

Photo: Doaa Elkady

July 22, 2026

Grandma’s blueberry pie in latte form.

In her book Coffee Shop at Home, author and coffee content creator Katerina Diaz shares how to replicate the café experience at home while personalizing your coffee. Perfect for summer days, this iced blueberry vanilla latte bring seasonal flavor to a familiar template. “It’s as if you took the pie filling, liquefied it, and added freshly brewed espresso to create the yummiest coffee recipe, reminiscent of your grandma’s blueberry pie,” she writes. Best of all, the recipe allows for swapping out blueberries for your favorite berry, be it raspberry, blackberry, or strawberry.

Ingredients

1 to 2 Tbsp. blueberry vanilla syrup
2 shots espresso (about 2 oz.), to brew
8 oz. milk of choice
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Homemade Blueberry Vanilla Syrup (Makes 9 oz.)
1 1/2 cups fresh or frozen blueberries, washed if fresh
1 cup granulated sugar
8 oz. water
1/2 Tbsp. vanilla extract
1 tsp. fresh lemon juice
1/4 tsp. kosher salt

Tools:espresso machine, medium saucepan, Mason jar or heatproof container
Glass:16-oz.

Preparation

Add the blueberry vanilla syrup to taste to a 16-oz. glass. Using your preferred method, brew the espresso shots directly over the syrup. Add the milk and ice, stir until combined and chilled, then enjoy.
Homemade Blueberry Vanilla SyrupIn a medium saucepan, combine the blueberries, sugar, water, and salt, stir well, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10 minutes, or until the syrup has slightly thickened and turned purple. Remove from the heat and pour the syrup through a strainer into a Mason jar or heatproof container. Reserve the blueberries, if desired. Stir the vanilla extract and lemon juice into the syrup. Use the syrup right away, or let it cool completely, transfer to an airtight container, and store in the fridge for up to 3 weeks.
NoteStore the drained blueberries in an airtight container in the fridge for up to 1 week. Add them to pancakes, waffles, French toast, yogurt, oatmeal, chia pudding, or ice cream.
Make It HotAdd the syrup to a 12-ounce mug, and brew the espresso shots directly over the syrup. Then steam or warm the milk and add it to the espresso mixture. Omit the ice.