For the Blueberry Syrup:

1. Place the blueberries and water in a blender and blend until completely smooth, adding more water as necessary to get the mixture completely liquified.
2. Pour the mixture through a fine-mesh strainer set over a small saucepan, pressing the juice through the strainer. Discard the pulp in the strainer.
3. Place the pan over medium heat and add in the sugar, stirring to combine. Bring to a simmer, stirring frequently, and cook until the sugar is completely dissolved, about 5 minutes.
4. Cool to room temperature and then transfer to an airtight container and store in the fridge for up to two weeks.

For the Lattes:

1. To glasses filled with ice, add the cold brew and 2-3 tablespoons of the blueberry syrup (this is completely TO TASTE, so adjust as necessary), stirring well to combine.
2. Top off the glasses with cream/milk of choice and stir to combine (again, this is to taste. Add as much or as little as you like).
3. Top each glass off with whipped cream and a couple fresh blueberries. If desired, drizzle more blueberry syrup over the top. Serve immediately with straws.