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Glass of iced lavender cream matcha

Iced Lavender Cream Matcha

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Description

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


Ingredients

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)

Instructions

Lavender Cream Matcha:

  1. Make lavender simple syrup if making from scratch.
    Lavender simple syrup in a pot
  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)
    Hand holding 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.
    Pouring matcha over glass of milk and ice.
  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.
    Lavender foam for coffee drinks
  6. Top iced matcha with lavender cold foam. Sip! 
    Glass of iced lavender cream matcha.

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.


Notes

  • 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.