Directions

1. In a saucepan, combine the blueberries and sugar. Heat over medium, stirring frequently, until the mixture thickens like a jam and the berries start to break down. Turn off the heat.
2. Use a potato masher to crush the blueberries into a smoother texture. Transfer to a small bowl and let cool.
3. Brew a double espresso with your favourite coffee and let it cool.
4. In a glass, add 2–3 tablespoons (to taste) of the cooled homemade blueberry syrup. Add a few ice cubes, pour in cold Dairyland 2% Lactose-Free Milk, then the coffee.
5. Stir and sip your way through this fruity, creamy summer treat!