Iced Blueberry Cheesecake Latte

Indulge in an Iced Blueberry Cheesecake Latte, a creamy and refreshing summer drink that combines espresso and cheesecake flavors.

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Prep Time 5

Total Time 5

Servings: 1 drink

Course: Drinks

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cold Foam

1 tablespoon blueberry syrup Using organic syrup like Wabry enhances the taste.
2 tablespoons heavy cream For a dairy-free version, substitute with coconut cream.
2 teaspoons cream cheese Ensure it’s softened for the best results.

For the Latte Base

1 cup milk Opt for dairy or plant-based milk like oat or almond.
2 ounces double shot of espresso Consider using decaf for a caffeine-free option.
1 cup ice Cools the drink and adds refreshing texture.

For Topping

to taste graham cracker or Nilla wafer Adds delightful crunch and visual appeal.

Equipment

milk frother
12-ounce glass

Method

Step-by-Step Instructions for Iced Blueberry Cheesecake Latte

In a milk frother or a medium bowl, blend 1 tablespoon of blueberry syrup, 2 tablespoons of heavy cream, and 2 teaspoons of softened cream cheese until thick and creamy, about 3-5 minutes.
Fill a clear 12-ounce glass with 1 cup of ice and pour in 6 ounces of your chosen milk over the ice.
Brew a double shot of espresso (2 ounces) and slowly pour it over the milk, allowing it to settle.
Spoon the blueberry cheesecake cold foam gently over the espresso layer, creating a fluffy cap.
Sprinkle crushed graham cracker or Nilla wafer on top and serve immediately with a straw or spoon.

Nutrition

Serving: 1drinkCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 100mgPotassium: 250mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

Ensure cream cheese is softened for perfect foam. Store leftover milk and espresso base in the fridge for up to 4 hours.

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