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Iced Lavender Cream Matcha

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When Starbucks came out with their iced lavender cream matcha drink, a light bulb went off immediately, because I already had recipes for lavender lattes, iced matcha lattes, and sweet cream cold foam. And so I put them all together, and poof! My very own iced lavender matcha latte was born and wow, I have not been this excited about a drink in a very long time. It’s slightly grassy, slightly sweet, slightly creamy and just screams spring in both the delicate floral flavors and the green and lavender hues.

Glass of iced lavender cream matcha

It’s totally delicious as an afternoon bevvie, but not too late as matcha does have a significant amount of caffeine and then you’ll need the sleepy girl mocktail to help you sleep! 😉 If you love a good Starbucks copycat, be sure to try my pink drink, iced espresso, tomato mozzarella panini, or turkey pesto panini next time.

Estimated reading time: 8 minutes

Glass of iced lavender cream matcha.

What You’ll Love About the Iced Lavender Cream Matcha

  • SO delicious!
  • Subtle floral, earthy, and sweet flavors
  • Topped with sweet and creamy cold foam
  • Easy to make
  • Pretty colors
  • Perfect for spring and summer


  • Lavender syrup – I’ll show you how to make your own lavender syrup (just 3 ingredients) or you can buy your it.
  • Food coloring – This is optional if you don’t care about the color of the lavender foam, but mandatory if you want it to have a purple hue.
  • Heavy cream – I like to make my cold foam with heavy cream because it makes it super rich and creamy.
  • Matcha – Use a high-quality, ceremonial-grade matcha powder for the best flavor. Just as high-quality coffee beans will give you a superior cup of coffee, matcha is the same. I like Jade Leaf and Rishi Matcha. You can typically find matcha at natural food stores or online.
  • Water – You’ll need hot water to make the matcha. Ideally, at around 175 degrees F if you are able to be that precise. 🙂
  • Sweetener – Sweetener is optional and to your preference. Using a syrup or liquid sweetener doesn’t require any dissolving, but you could also whisk a powdered sweetener into the warm matcha until dissolved.
  • Milk – You have so many milk options! I love a matcha latte with almond milk, but you can use cow’s milk, oat milk, soy milk, or any other milk alternative that you like.
Ingredients to make lavender matcha recipe

How to Make an Iced Lavender Matcha Latte

This is an overview on how to make a lavender matcha latte, the detailed instructions can be found below in the recipe card.

Make lavender syrup. If you’re making your own syrup, see instructions below. If you’re buying it, you are ready!
Lavender simple syrup in a pot
Mix matcha. Add matcha powder to a bowl or mug and pour hot water over the top. Add sweetener in now if doing so! Whisk until fully dissolved.
Matcha latte in a glass
Make lavender foam. In a small glass, combine cream, milk, and lavender syrup. Froth until it reaches a foam (but not stiff peak) consistency.
Lavender cold foam in a glass
Lavender foam for coffee drinks
Assemble lavender matcha. Add ice to a tall glass and pour milk over the top. Pour in matcha and stir, or let it swirl together on its own. Pour lavender foam over the top and sip!


How else can I use the lavender simple syrup?

You’ll obviously love this lavender syrup for latte drinks like this one, but you can also use it in cocktails, mocktails, or lemonade.

Does this taste just like the Starbucks iced lavender cream oatmilk matcha?

It is definitely inspired by the Starbucks drink, but does taste a bit different and this version has a lot less sugar. As written, it’s not quite as sweet but you can adjust based on your sweetness preference, as well as balancing out what type of milk you use. (Oatmilk is typically sweeter than some other milks.)

The Starbucks version also uses a lavender powder instead of a lavender syrup like we’ve done here. The powder is made up of sugar, salt, natural lavender flavor, and some natural color. They also use a matcha powder, which is made of sugar and tea.

I think this version is a little more on the subtle side, the Starbucks version tasted super fruity – it almost reminded me of a cereal like fruity pebbles or something?!

Storage Instructions

This matcha lavender latte is best served immediately.

Lavender foam matcha Starbucks copycat

What to Serve with Lavender Cream Matcha

A coffee (or tea!) drink is not a meal, be sure to add one of these easy and nutritious breakfasts for a balanced meal:

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Glass of iced lavender cream matcha.

More Iced Coffee Drinks

If you like this matcha lavender latte, you might also like some of these other iced coffee drinks:

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Glass of iced lavender cream matcha

Iced Lavender Cream Matcha

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This iced lavender matcha latte is slightly grassy, sweet, and creamy all at once and  screams spring with delicate floral flavors and hues. 


Units Scale

Lavender Cream Matcha:

  • 1 drop red food coloring
  • 2 drops blue food coloring
  • 3 Tbsp. heavy cream
  • 1 Tbsp. milk (whole, 2%, or skim)
  • 1 Tbsp. lavender syrup (see recipe below or use store-bought)
  • 12 grams matcha (1/2 tsp – 1 tsp)
  • 2 oz. water (between 165-175 degrees F)
  • sweetener of choice (optional)
  • 68 oz. milk of choice

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 (totally optional, but gives a great lavender vanilla flavor)


Lavender Cream Matcha:

  1. Make lavender simple syrup if making from scratch.
  2. Sift matcha into bowl or mug. Pour water over and whisk, making an “M” shape until fully dissolved. (You can also use hand frother if you don’t have a matcha whisk)
  3. Stir in sweetener if using. (See note below)
  4. Fill a glass with ice and pour milk over the top. Pour matcha over milk and stir to combine if desired.
  5. In a small glass, combine heavy cream, milk, and lavender syrup. Froth mixture for 15-25 seconds until light and foamy, but not forming stiff peaks.
  6. Top iced matcha with lavender cold foam. Sip! 

Lavender Simple Syrup: 

  1. Bring sugar and water to a boil in a small saucepan. Remove from heat, stir in lavender flowers and let cool. 
  2. Strain out lavender flowers with a fine mesh strainer (I used a coffee filter) and your lavender simple syrup ready to use. Store the syrup in the refrigerator for about 3-4 weeks.


  • The lavender syrup I link to does have a light purple color, so you may not need the food coloring and if you don’t care if the lavender foam is purple, you could also omit it completely.
  • I used Watkins food dyes without artificial dyes which gives a really subtle color, different food dyes will have different strengths so you may need to play with it. 
  • I personally don’t like my matcha very sweet, but if you like some sweetness to balance out the grassy, earthy flavors, add some lavender syrup or sugar to the matcha when you’re making it.
  • The nutrition facts are an estimate using unsweetened almond milk as the main matcha latte milk and will not reflect any additional sweetener or different milk. 

Keywords: lavender matcha, iced lavender cream matcha latte, iced lavender cream matcha

Food styling and photography by Loren Runion.

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  1. Kristi

    It kind of looks intense (hard!) but it’s really pretty simple and once you have the syrup, it’s easy to make the drink! I love it.