Iced Blueberry Cheesecake Latte
This Iced Blueberry Cheesecake Latte isn’t just a drink—it’s a delightful experience that brings café luxury to your kitchen. With its creamy foam, bold espresso, and crunchy topping, it’s perfect for brunches, afternoon treats, or special moments.
Ingredients
- 1 tbsp blueberry syrup preferably organic, like Wabry
- 2 tbsp heavy cream
- 2 tsp cream cheese softened
- 6 oz milk dairy or plant-based, like oat or almond
- Double shot of espresso about 2 oz
- 1 cup ice
- 1 graham cracker or Nilla wafer crushed
Instructions
Prepare Cold Foam
- In a milk frother or small bowl, I combine 1 tbsp blueberry syrup, 2 tbsp heavy cream, and 2 tsp softened cream cheese. I froth (or whisk vigorously) until thick, creamy, and nearly doubled in volume, yet still pourable, creating the cheesecake cold foam.
Assemble Base
- In a clear 12-oz glass, I add 1 cup ice, then pour 6 oz milk of choice over the ice, leaving room for espresso and foam.
Add Espresso
- I brew a double shot of espresso (about 2 oz) and pour it slowly over the milk, creating a layered effect.
Top with Foam
- I gently spoon the blueberry cheesecake cold foam over the espresso, letting it sit in a fluffy layer.
Garnish and Serve
- I sprinkle 1 crushed graham cracker or Nilla wafer on top for crunch and serve immediately with a straw or spoon to enjoy the layers.