Blueberry Pancake Latte
An iced blueberry pancake latte.
Ingredients
Base
- 1 tspInstant Espresso
- 1.06 ozWater
- 0.35 ozBlueberry Pancake Syrup
- 2.82 ozOat Milk
Cloud
- 1.06 ozHeavy Cream
- 0.35 ozMaple Syrup
- a pinchSea Salt
Directions
Base
Whisk the instant espresso with the water.
- 2Stir in the blueberry pancake syrup.
Cloud
- 3Froth the heavy cream, maple syrup, and sea salt together until combined.
Assemble
- 4Pour the base over the oat milk and ice, then top with the pancake batter cloud.
At a Glance
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Blueberry Pancake Latte
Base
- Instant Espresso1 tsp
- Water1.06 oz
- Blueberry Pancake Syrup0.35 oz
- Oat Milk2.82 oz
Cloud
- Heavy Cream1.06 oz
- Maple Syrup0.35 oz
- Sea Salta pinch
Whisk espresso and top with pancake batter cloud ~5min.
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Blueberry Pancake Syrup
Blueberry Base
- Blueberries3.17 oz
- Sugar3.53 oz
- Water2.12 oz
Finish the Syrup
- Blueberry Base0.53 oz
- Melted Butter0.07 oz
- Maple Syrup0.28 oz
Simmer blueberry base, then stir in butter + maple ~10min.
