Iced Blueberry Cheesecake Latte

This Iced Blueberry Cheesecake Latte combines espresso, blueberries, and cream cheese for a perfect summer refreshment.

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Prep Time 5

Total Time 5

Servings: 1 drink

Course: Drinks

Cuisine: Cafe

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cold Foam

0.5 cup Blueberry Syrup Adds sweetness and fruity flavor; substitute with homemade blueberry compote for an even fresher taste.
0.25 cup Heavy Cream Creates a rich, creamy texture; use coconut cream for a vegan option.
2 oz Cream Cheese (softened) Provides cheesecake flavor; ensure it’s softened for easy mixing.

For the Latte Base

6 oz Milk Choose dairy or plant-based milk like oat or almond.
2 oz Espresso Brew a double shot; opt for decaf for a caffeine-free option.
1 cup Ice Chills the drink.

For the Topping

1 each Graham Cracker or Nilla Wafer (crushed) Adds a delightful crunch; substitute with any crushed cookie.

Equipment

Milk frother
12-oz glass
mixing bowl

Method

Step-by-Step Instructions

In a milk frother or mixing bowl, combine blueberry syrup, heavy cream, and softened cream cheese. Froth until thick and creamy.
Fill a 12-oz glass with ice. Pour milk over the ice.
Brew espresso and slowly pour it over the milk for a layered effect.
Gently spoon the blueberry cheesecake cold foam over the espresso.
Sprinkle crushed graham cracker or Nilla wafer on top. Serve immediately.

Nutrition

Serving: 1drinkCalories: 400kcalCarbohydrates: 30gProtein: 7gFat: 28gSaturated Fat: 16gCholesterol: 70mgSodium: 180mgPotassium: 400mgSugar: 25gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 2mg

Notes

For best results, use fresh ingredients and serve immediately after preparation for optimal texture and flavor.

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