After making some creamy berry popsicles last week, I found myself with some left-over blueberry infused milk. I figured I would experiment a bit and put it to good use in my morning coffee the next day. This recipe turned out amazing and I’ve been making it everyday since — so I hope you give it a shot and enjoy it as much as I do!
Blueberry Infused Milk
- 1/4 cup frozen blueberries
- 1/2 cup skim milk
- 1-2 teaspoons sugar (optional)
- 1 pinch ground dried hibiscus petals
Combine the frozen blueberries, milk, sugar and hibiscus petals in a small resealable container and refrigerate overnight. Stir and strain the milk into a small bowl and set aside until ready to use.
To make yourself a perfect blueberry latte with your espresso machine, fill and tamp the portafilter with fresh ground espresso and lock into place in the machine. Pour the blueberry milk into a steaming pitcher and use the steam wand to warm the milk to the desired temperature, swirl while steaming to generate airy foam. Set the pitcher aside and then start brewing a one ounce shot of espresso into a medium sized mug. Pour the steamed milk over the espresso, using a spoon to hold back the foam. Finally top with a spoonful of milk foam and another pinch of dried hibiscus petals. Enjoy!
Note: use much less milk and a lot more foam to make this into a blueberry cappuccino!