To make the blueberry syrup (equal parts blueberries and sugar). Combine 1 cup of blueberries and 1 cup of sugar in a bowl with a squeeze of lemon and splash of water. Microwave for approx 2 minutes. Stir and strain the syrup with a fine mesh sieve, then leave to cool in the fridge whilst making the matcha.
Make the matcha tea: sift the matcha powder into a bowl to ensure a smooth, lump-free tea, add water (30ml) heat water to around 80°C (175°F). Whisk the the mixture until frothy. Ensure there are no clumps.
Add ice to a glass, combine the syrup and milk. 2 teaspoons of the blueberry syrup to 100ml of oatmilk.
Add 150ml of oat milk to the cannister with the matcha. Screw the lid on tightly, then add the nitrogren cannister and screw this on tightly until you hear the gas. Then shake for a few minutes. Pour into the glass and enjoy!
Tip: turn the canister upside down when pouring to ensure the nitrogren infuses into the liquid.
