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Lavender matcha latte with pastries and fruit

Name: Iced Lavender Matcha Latte

Summary: A refreshing and floral twist on the classic iced matcha latte, combining the earthy richness of matcha with the soothing aroma and sweetness of lavender. Perfect for warm days or an afternoon pick-me-up.
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Prep Time 5 minutes
10 minutes
Total Time 15 minutes
Servings: 1
Course: Iced Drinks
Cuisine: Japanese-Inspired
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients
  • For the Lavender Simple Syrup:
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tablespoons dried culinary lavender buds
  • For the Iced Lavender Matcha Latte 1 serving:
  • 1 teaspoon ceremonial-grade matcha powder
  • 1/4 cup hot water about 175°F / 80°C
  • 1 cup milk of choice dairy, oat, almond, etc.
  • 1 –2 tablespoons lavender simple syrup to taste
  • Ice cubes
  • Optional: dried lavender or edible flowers for garnish

Equipment

  • Equipment:
  • Small saucepan (for syrup)
  • Fine mesh strainer
  • Mason jar or bottle (for storing syrup)
  • Matcha whisk (chasen) or milk frother
  • Bowl (for whisking matcha)
  • Measuring spoons and cups
  • Serving glass

Method
 

  1. Instructions
  2. Make Lavender Syrup:
  3. In a small saucepan, combine water and sugar. Bring to a boil and stir until the sugar dissolves. Add lavender buds and simmer for 10 minutes. Remove from heat and let steep for another 10 minutes. Strain into a jar and let cool completely.
  4. Prepare the Matcha:
  5. Sift 1 teaspoon of matcha into a bowl. Add 1/4 cup of hot (not boiling) water. Whisk briskly in a zigzag motion until fully dissolved and frothy.
  6. Assemble the Latte:
  7. Fill a glass with ice. Add lavender syrup and milk. Slowly pour the matcha over the milk to create layers (optional). Stir to combine if desired.
  8. Garnish and Serve:
  9. Top with a sprinkle of dried lavender or edible flowers for an elegant finish. Enjoy immediately.

Notes

Notes
Adjust the sweetness by using more or less lavender syrup.
Use ceremonial-grade matcha for the smoothest, least bitter flavor.
Vegan-friendly if using plant-based milk.
Store leftover lavender syrup in the fridge for up to 2 weeks.