Blueberry Basil Iced Latte (Fresh & Floral Summer Coffee)

This blueberry basil iced latte is a refreshing summer coffee made with real blueberries, fresh basil, and espresso. Lightly sweet and floral, it’s an easy café-style drink you can make at home using a simple homemade syrup.

We start with a quick blueberry basil syrup (easy, I promise), then shake it up with espresso, milk, and ice. The result is creamy, sweet, and herbaceous with just enough intrigue.

Whether you’re a fan of fruity coffee or just looking for something new, this one’s worth a sip.

Why You’ll Love This Blueberry Basil Iced Latte

• It’s creamy and bold – the espresso still shines through
• The syrup is small-batch and simple – just simmer and strain, full recipe here
• Basil and blueberry are a dream together – fresh and slightly unexpected
• It looks beautiful in the glass – perfect for brunch or a backyard coffee moment

Ingredients You’ll Need

• Blueberry Basil Syrup – the star of the show
• Espresso or strong coffee – whatever you’ve got
• Milk of choice – I used whole milk, but any milk works
• Ice – a full glass, please

How to Make a Blueberry Basil Iced Latte

1. Brew your espresso
   Or use strong brewed coffee if that’s what you have. Chill it slightly if you can.
2. Assemble the latte
   Add ice to a tall glass, pour in a spoonful of syrup, add espresso, then top with milk. Stir it all together and taste.
3. Sip and enjoy
   Top with a fresh basil leaf if you’re feeling fancy.

Tips for the Best Iced Latte

• Chill your coffee: Warm espresso will melt the ice fast. Let it cool a bit before pouring.
• Adjust to taste: Add more syrup for a sweeter drink or keep it subtle.
• Try it blended: Want a summer smoothie vibe? Toss it all in a blender with extra ice.

Make It Your Own

• Add a squeeze of lemon: Brightens everything up.
• Use coconut milk: Makes it extra creamy and pairs beautifully with basil.
• Try it hot: If the weather’s chilly, this latte works warm too—just skip the ice and froth the milk.

Storing the Syrup

Your blueberry basil syrup will keep in the fridge for about a week. Store it in a jar or small bottle and use it in mocktails, lemonade, or drizzled over yogurt or pancakes.