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Lavender Matcha Recipe

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This lavender matcha latte combines earthy matcha, floral lavender syrup, and creamy milk for a café-style drink hot or iced made at home.

Ingredients

Scale
  • 1–2 grams matcha (½–1 tsp)
  • 2 oz hot water (165–175°F)
  • 6–8 oz milk of choice
  • 1 Tbsp lavender syrup
  • 1 Tbsp milk + 3 Tbsp heavy cream (for foam)
  • Sweetener of choice (optional)
  • 1 drop red + 2 drops blue food coloring (optional)
  • Lavender Syrup:
  • 1 cup sugar
  • 1 cup water
  • ⅓ cup dried lavender buds (culinary-grade)
  • 1 Tbsp vanilla bean paste or extract (optional)

Instructions

  1. Make the lavender syrup: boil sugar and water, then stir in lavender buds. Let steep, strain, and cool.
  2. Sift matcha into a bowl or mug. Add hot water and whisk until frothy and smooth.
  3. Add sweetener to matcha if desired.
  4. Fill a glass with ice and pour in the milk of choice.
  5. Pour whisked matcha gently over the milk.
  6. In a separate cup, mix heavy cream, milk, and lavender syrup. Froth until soft peaks form.
  7. Add optional food coloring to foam for lavender color.
  8. Top matcha latte with lavender cold foam and serve.
  9. For hot version: warm milk and pour over matcha and syrup mixture, then add foam.

Notes

  • Store homemade lavender syrup in a sealed jar in the fridge for up to 3–4 weeks.
  • Use ceremonial-grade matcha for best flavor and color.
  • Froth cold foam just until it’s soft and pourable avoid stiff peaks.

Nutrition

Find it online: https://tastymillions.com/lavender-matcha-latte-recipe/

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