An iced lavender matcha latte layers whisked ceremonial grade matcha from Japan over cold milk and homemade lavender simple syrup, topped with optional cold foam. One serving delivers roughly 50 to 70 mg of caffeine, tastes equal parts earthy and floral, and takes about five minutes once the syrup is ready.
Prep time: 5 minutes (plus 20 minutes for syrup, made ahead) Serves: 1
Coffeehouse lavender matcha drinks inspired this recipe, but making it at home lets you use real ceremonial grade matcha from Japan instead of sweetened powder blends, control the sugar, and skip artificial coloring. We landed on this exact ratio after testing steep times from 10 to 30 minutes and syrup amounts from a splash to a full ounce. Twenty minutes of steeping at 15 ml of syrup per glass turned out to be the sweet spot, enough lavender to register without crossing into soapy territory.
What is a lavender matcha latte made of?
A lavender matcha latte has four core ingredients: matcha powder, lavender simple syrup, milk, and ice. The lavender flavor comes entirely from the syrup, which is made by steeping dried culinary lavender buds in a sugar and water solution. No extract or artificial flavoring needed.
The matcha provides the earthy, umami base along with 50 to 70 mg of caffeine per serving, plus theanine that promotes calm, sustained focus without the jittery crash of coffee. If you are new to finding the right matcha latte ratio, think of it this way: about 2 grams of powder to 60 ml of hot water gives you a concentrated matcha shot that layers beautifully over cold milk. The lavender syrup rounds out matcha's natural vegetal edge with gentle floral sweetness, creating two distinct flavor layers in every sip.
What you need: ingredients and equipment
| Ingredient | Amount | Notes |
|---|---|---|
| Ceremonial grade matcha powder | 2 g (about 1 tsp) | From Japan; avoid sweetened blends |
| Hot water (not boiling) | 60 ml (2 oz) | About 80°C / 175°F |
| Lavender simple syrup | 15 to 30 ml (0.5 to 1 oz) | Adjust to taste; recipe below |
| Cold milk of choice | 240 ml (8 oz) | Oat milk recommended |
| Ice | 1 cup | Standard ice cubes |
| For the cold foam (optional) | ||
| Heavy cream or oat milk | 80 ml (about 3 oz) | Heavy cream froths thickest |
| Lavender simple syrup | 1 tsp | For sweetness and color |
| Vanilla extract | 1/4 tsp | Optional; adds depth |
You will also need a matcha whisk (chasen) or a small electric frother, a bowl or cup for whisking, a tall clear glass, and a milk frother or mason jar for the cold foam.
How do you make lavender simple syrup for matcha?
You make lavender simple syrup by dissolving equal parts sugar and water, adding dried culinary lavender buds, and steeping off heat for about 20 minutes. The result is a fragrant, lightly violet syrup that keeps in the fridge for up to two weeks.
- Combine 1 cup (200 g) granulated sugar and 1 cup (240 ml) water in a small saucepan over medium heat.
- Stir until the sugar fully dissolves and the mixture just begins to simmer. Do not boil vigorously.
- Remove the pan from heat and add 2 tablespoons of dried culinary lavender buds.
- Cover and let the lavender steep for 20 minutes. Going past 30 minutes can make the syrup taste bitter or soapy.
- Strain through a fine mesh sieve into a clean jar, pressing the buds gently with a spoon.
- Let the syrup cool completely before using. Store sealed in the refrigerator for up to two weeks.
This 1:1 ratio produces a syrup that dissolves easily into cold drinks without making them overly thick. One batch makes enough for roughly 16 lattes, so a single session of syrup making covers more than two weeks of daily drinks.
How do you make an iced lavender matcha latte step by step?
- Sift 2 g of ceremonial grade matcha into a bowl or wide mug to break up any clumps for a silky smooth texture.
- Heat water to about 80°C (175°F). If you do not have a thermometer, bring water to a boil and let it sit for two minutes.
- Pour 60 ml (2 oz) of hot water over the matcha.
- Whisk vigorously in a W or M shaped motion for 15 to 20 seconds until fully dissolved and a thin layer of foam appears.
- Add 15 to 30 ml of lavender simple syrup to the bottom of a tall clear glass.
- Fill the glass with ice.
- Pour cold milk over the ice, leaving about 3 cm (1 inch) of room at the top.
- Slowly pour the whisked matcha over the back of a spoon so it settles on top, creating distinct layers.
- Top with lavender cold foam if desired.
- Stir gently before drinking, or enjoy the layers as they are and let them blend naturally with each sip.
How do you make lavender cold foam at home?
Combine 80 ml of heavy cream (or barista style oat milk) with 1 teaspoon of lavender simple syrup and 1/4 teaspoon of vanilla extract in a tall, narrow container. Froth with a handheld electric frother for 20 to 30 seconds, tilting the frother at an angle to incorporate air. The foam should be thick enough to sit on top of the drink without immediately sinking.
No frother? Pour the same mixture into a mason jar, seal tightly, and shake vigorously for 45 to 60 seconds. A French press works too: pump the plunger up and down rapidly for about 30 seconds.
Heavy cream produces the thickest, most stable foam. Barista blend oat milk makes a lighter, dairy free version that still holds its shape. Regular almond milk and coconut milk produce thin foam that dissolves quickly, so save those for the latte base rather than the foam.
What milk works best in a lavender matcha latte?
Oat milk works best because its natural sweetness and creamy body complement both the matcha and the floral lavender without overpowering either. It also froths well for cold foam and creates clean layers in the glass.
| Milk | Flavor match | Froths well? | Best for |
|---|---|---|---|
| Oat milk (barista blend) | Excellent: creamy, slightly sweet | Yes | Everyday iced lattes and cold foam |
| Whole dairy milk | Very good: rich, neutral | Yes | Classic creamy taste |
| Almond milk | Good: light, slightly nutty | No | Lower calorie option |
| Coconut milk | Fair: tropical undertone | No | Tropical twist variation |
| Soy milk | Good: smooth, protein rich | Yes | High protein dairy free option |
A barista blend oat milk contains a small amount of added oil that helps it emulsify smoothly with matcha and hold stable foam. For cafe quality results at home, use a barista blend for the foam and any milk you enjoy for the base.
Tips and variations
- Adjust sweetness gradually. Start with 15 ml of lavender syrup and taste before adding more. Ceremonial grade matcha from Japan has a naturally smooth profile that needs less sweetening than culinary grades.
- Vanilla lavender version. Add 1/4 teaspoon of pure vanilla extract to the matcha paste before pouring, similar to a vanilla iced matcha latte with an extra floral dimension.
- Honey lavender twist. Replace the simple syrup with lavender infused honey (steep dried lavender in warm honey for a few hours, then strain) for a richer, more complex floral sweetness.
- Go sugar free. Use a sugar free simple syrup base (monk fruit or allulose dissolves well) with the same lavender steeping method.
- Double shot matcha. For a stronger matcha flavor, use 3 g of powder with 90 ml of water. This keeps the matcha to water ratio consistent while increasing the green layer's intensity.
Start with real matcha
The difference between a lavender matcha latte that tastes like a treat and one that tastes like effort comes down to the matcha. Ceremonial grade matcha from Japan whisks into a naturally smooth, slightly sweet base that pairs with lavender instead of fighting it. Culinary blends and sweetened powders need more syrup to cover their bitterness, which buries the floral notes you made the syrup for in the first place.
Matcha Sunday's ceremonial grade matcha is stone ground from Japan and works beautifully in this recipe. Grab a tin, make a batch of lavender syrup this weekend, and you will have five minute afternoon lattes for the next two weeks.
Start your matcha ritual
All 100% matcha from Japan. Pick the one that fits how you like to drink it.
Frequently asked questions
Can I use cooking lavender instead of culinary lavender?
Use only dried culinary lavender, often labeled as food grade. English lavender varieties (Lavandula angustifolia) are the most common for cooking because they have a sweet, floral flavor. Avoid ornamental or potpourri lavender, which may be treated with pesticides or chemicals not intended for consumption.
How long does a lavender matcha latte last in the fridge?
A premade lavender matcha latte is best consumed within about 4 hours. Matcha oxidizes and loses its vibrant color and fresh flavor over time. If you want to prep ahead, store the whisked matcha shot and the syrup separately, then assemble over fresh ice when you are ready to drink.
Can I make this hot instead of iced?
Yes. Whisk your matcha as usual, stir in the lavender syrup, then top with steamed milk instead of cold milk and ice. Skip the layering technique since hot drinks blend immediately. A hot lavender matcha latte has the same flavor profile, just without the visual layers.
Does lavender matcha have caffeine?
Yes. A lavender matcha latte made with 2 grams of ceremonial grade matcha contains roughly 50 to 70 mg of caffeine. That is less than a typical cup of brewed coffee (around 95 mg) but more than steeped green tea (around 30 mg). The theanine in matcha promotes steady energy without the spike and crash associated with coffee.
Why does my lavender matcha taste soapy?
A soapy taste usually means the lavender steeped too long in the syrup. Keep steeping time between 15 and 25 minutes. Over steeping extracts bitter compounds from the lavender buds that register as soapy on the palate. If your syrup already tastes soapy, dilute it with plain simple syrup or start a fresh batch with a shorter steep.
How long does homemade lavender syrup last?
Stored in a sealed jar in the refrigerator, lavender simple syrup keeps for up to two weeks. If you notice any cloudiness, off smell, or mold, discard it and make a fresh batch.
