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Lavender Iced Matcha Latte Recipe

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4.4 from 1 review

A refreshing and elegant Lavender Iced Matcha Latte combining the earthy flavors of matcha with aromatic lavender-infused cream foam. This recipe includes homemade lavender simple syrup and a luxurious cold foam topping for a unique, cafe-style iced beverage that is perfect for a relaxing afternoon treat or a stylish brunch refreshment.

  • Total Time: 15 minutes
  • Yield: 1 serving

Ingredients

Lavender Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 1/3 cup dried lavender flowers (culinary-grade lavender buds)
  • 1 tablespoon vanilla bean paste or vanilla extract (optional)

Matcha Latte

  • 1–2 grams matcha (1/2 tsp – 1 tsp)
  • 2 oz water (between 165-175 degrees F)
  • Sweetener of choice (optional)
  • 6-8 oz milk of choice
  • Ice cubes

Lavender Cold Foam

  • 3 Tbsp heavy cream
  • 1 Tbsp milk (whole, 2%, or skim)
  • 1 Tbsp lavender syrup (homemade or store-bought)
  • 1 drop red food coloring (optional)
  • 2 drops blue food coloring (optional)

Instructions

  1. Make Lavender Simple Syrup: In a small saucepan, bring 1 cup sugar and 1 cup water to a boil. Remove from heat, stir in 1/3 cup dried lavender flowers and vanilla bean paste or extract if using. Let the mixture cool completely to infuse the lavender flavor. Then strain the syrup through a fine mesh strainer or coffee filter to remove lavender buds. Store syrup in the refrigerator up to 3-4 weeks.
  2. Prepare Matcha: Sift 1/2 to 1 tsp (1-2 grams) of matcha powder into a bowl or mug. Pour 2 oz of hot water (165-175°F) over the matcha. Whisk vigorously in an ‘M’ shape with a bamboo whisk or hand frother until fully dissolved and frothy. Add sweetener if desired and stir well.
  3. Assemble Iced Matcha Latte: Fill a glass with ice cubes. Pour 6-8 oz of milk of choice over the ice. Slowly pour the prepared matcha mixture over the milk. Stir gently if you prefer it blended.
  4. Prepare Lavender Cold Foam: In a small glass, combine 3 tablespoons heavy cream, 1 tablespoon milk, and 1 tablespoon lavender syrup. Add drops of red and blue food coloring if a subtle purple hue is desired. Froth the mixture using a milk frother or handheld frother for 15-25 seconds until light and foamy but soft enough to pour.
  5. Top Latte: Spoon or gently pour the lavender cold foam over the iced matcha latte. Serve immediately and enjoy the floral and creamy contrast.

Notes

  • The lavender simple syrup can be prepared in advance and stored in the fridge for up to 3-4 weeks.
  • Adjust the amount of sweetener in the matcha and latte according to your taste preference or omit for a less sweetened drink.
  • Food coloring is optional and used only for an aesthetic light purple color in the foam.
  • Use culinary-grade lavender flowers to avoid bitterness and ensure safety.
  • Matcha quality impacts flavor; use high-quality ceremonial grade matcha for best results.
  • If you don’t have a matcha whisk, a small kitchen whisk or handheld milk frother works adequately to mix matcha powder and water.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Beverage
  • Method: No-Cook
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

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