Blueberry Latte with Lemon Curd Cold Foam
This tangy iced blueberry latte is topped with lemon curd cold foam for a fruity and refreshing summer coffee shop drink! Making a quick batch of homemade blueberry coffee syrup and lemon curd (30 minutes total prep) sets you up for a whole week of coffee-shop-style lattes, though you may use store-bought versions for a more convenient option.
Ingredients
For the Blueberry Latte
- 3 tablespoons homemade blueberry simple syrup see note
- 2 shots espresso see note
- 6 oz. milk use your favorite — I prefer Planet Oat Barista Style oat milk for this latte
- 1 scoop ice
For the Lemon Curd Cold Foam
- 2 tablespoons lemon curd
- 3 tablespoons heavy cream
- 3 tablespoons milk
For the topping
- graham cracker crumbles
Instructions
- Spoon blueberry syrup into a 16-oz. glass and top with freshly brewed espresso. Add 6 oz. milk and stir.
- In a small pitcher or bowl, combine lemon curd, 3 tablespoons milk, and heavy cream. Froth with a handheld frother until the mixture is fluffy but still pourable.
- Add a scoop of ice to the latte, leaving a couple inches at the top for the cold foam. Pour cold foam on top and sprinkle with graham cracker crumbles. Enjoy!
Notes
Blueberry syrup: This recipe is scaled for homemade blueberry syrup. If using storebought syrup like Torani, you may find you need less than 3 tablespoons.
Espresso roasts: For a more fruit-forward and refreshing latte, use blonde roast espresso. For a more balanced and pie-like latte, use a medium roast.