Iced Blue Spirulina Latte with Coconut Vanilla Foam
Blue Latte
Vibrant iced spirulina latte with coconut vanilla foam — creamy, bright, and refreshingly simple.
This Iced Blue Spirulina Latte is one of those recipes that makes you smile before the first sip — the color alone is irresistible. It blends mild, ocean-like spirulina with creamy milk and a touch of vanilla and sweetener for a balanced, lightly sweet iced latte that's as Instagram-friendly as it is delicious.
It’s quick to make: bloom the spirulina, stir it into cold milk, and whip up a silky coconut vanilla foam to spoon on top. Perfect for a bright morning pick-me-up or a chilled afternoon treat, and easy to adapt to your preferred milk and sweetener.
Nutrition (per serving)
Directions
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1
Heat 2 tablespoons warm (not boiling) water and whisk in 2 teaspoons blue spirulina powder until fully dissolved and smooth.
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2
Stir in 1 tablespoon of the honey or agave and 1/2 teaspoon vanilla into the spirulina mixture; add a pinch of fine sea salt and whisk to combine.
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3
Fill two tall glasses with about 3/4 cup ice each (total 1 1/2 cups).
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4
Divide the spirulina mixture between the glasses, then pour 1 cup milk into each glass, stirring gently to combine so the color stays vibrant.
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5
For the coconut vanilla foam: pour chilled 1/2 cup full-fat canned coconut milk into a jar, add 1/2 tablespoon sweetener and 1/2 teaspoon vanilla, secure the lid and shake vigorously for 30–60 seconds until frothy. Alternatively, whisk or use a handheld frother.
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6
Spoon the coconut foam over each latte and sprinkle with toasted shredded coconut or an edible flower for garnish.
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7
Serve immediately with a straw and give it a gentle stir before sipping to enjoy the layered flavor.
Ingredients
- blue spirulina powder:2 tsp
- warm water (to bloom spirulina):2 tbsp
- milk of choice (almond, oat, or dairy):2 cups
- full-fat canned coconut milk, chilled:1/2 cup
- honey or agave syrup:2 tbsp
- vanilla extract:1 tsp
- ice cubes:1 1/2 cups
- toasted shredded coconut (garnish):2 tbsp
- fine sea salt (pinch):1 tsp
Tips & Notes
- If you prefer a vegan version, use agave or maple syrup instead of honey and a plant milk you enjoy.
- Blooming spirulina in warm water helps it dissolve evenly and prevents clumps in the cold milk.
- Chill the canned coconut milk thoroughly (overnight if possible) so the cream separates and froths more easily for a thick foam.
- Adjust sweetness to taste — spirulina can taste grassy to some, so start with less sweetener and add more if needed.
