Homemade Iced Iced Lavender Matcha Latte
This homemade iced lavender matcha latte is my new obsession, and I’m so excited to share it with you!
The earthy matcha mixes with sweet lavender in the most amazing way. You get that gorgeous purple color that looks like something from a fancy café. But here’s the best part – it gives you energy without making you jittery like coffee does.
I drink this almost every afternoon now. It’s light and refreshing, plus you can make it exactly how you like it. Sweet, less sweet, more lavender, less lavender – totally up to you!
Iced Lavender Matcha Latte Ingredients
Just a few simple things make this drink taste incredible. Check the recipe card for exact amounts.
- Matcha Powder: Go for ceremonial grade if you can. It tastes sweeter and way less bitter than the cooking kind.
- Almond Milk: Makes everything creamy without dairy. But honestly, use whatever milk you have – they all work great here.
- Lavender Syrup: This is what gives you that pretty purple swirl and floral sweetness. Buy it or make your own.
- Hot Water: You need this to mix the matcha smoothly. Just don’t make it boiling hot, or you’ll ruin the tea.
- Ice: Lots of it! You want this drink super cold and refreshing on a warm day.
How to Make Iced Lavender Matcha Latte
This comes together so fast. Five minutes and you’re sipping something delicious!
Step 1: Sift the Matcha. Put your sieve over a bowl and push 1 teaspoon matcha through it. This breaks up clumps.
Step 2: Add Hot Water. Pour in ½ cup hot water that’s about 175°F. Not boiling – that’s way too hot and makes it bitter.
Step 3: Whisk Vigorously. Grab your whisk or frother and mix hard for 30 seconds. Keep going until you see no lumps anywhere.
Step 4: Prepare Your Glass. Fill your glass right to the top with ice. Pack it in there good so everything stays cold.
Step 5: Add Almond Milk. Pour ½ cup cold almond milk over the ice. Want it extra fancy? Froth it first for that café vibe.
Step 6: Add Lavender Syrup. Drizzle in 1-2 tablespoons of lavender syrup and watch it sink to the bottom. So pretty, right?
Step 7: Pour Matcha. Now pour your smooth matcha over everything. See how the green floats on top of the purple? Beautiful!
Step 8: Stir and Enjoy. Mix it all up with your straw. The colors swirl together, and now you can drink it. YUM!
Tips for the Best Lavender Matcha Latte
Want yours to turn out great every time? Here’s what I’ve learned.
- Use Quality Matcha: Good matcha tastes naturally sweet. The cheap stuff can be really bitter and needs tons of sugar.
- Don’t Boil Water: Keep it around 175°F. Too hot burns the matcha and makes it taste bad, plus lose that bright color.
- Froth Your Milk: This tiny step makes such a difference. Your drink feels luxurious and tastes way creamier than you’d expect.
- Layer Ingredients: Pour syrup first, then milk, then matcha slowly. You get those Instagram-worthy layers before you stir everything up.
- Adjust Sweetness: Start with 1 tablespoon syrup, taste it, then add more. Everyone likes different levels of sweet, so make yours perfect.
Variations and Substitutions
Change this up however you want. It’s your drink!
- Milk Alternatives: Oat milk, coconut milk, regular milk, soy milk – they all taste good here. Pick your favorite and go with it.
- Homemade Syrup: Boil 1 cup water with 1 cup sugar and some lavender tea bags for five minutes. Done and done.
- Sweetener Options: Swap the syrup for honey or maple syrup if that’s what you have. The flavor changes a bit, but still tastes great.
- Add Cold Foam: Mix heavy cream with a little milk and lavender syrup, then froth it. Spoon it on top like Starbucks does.
- Hot Version: Skip the ice and warm up your milk instead. Pour it over the whisked matcha for a cozy hot drink.
Make-Ahead and Storage Tips
This tastes best fresh, but you can prep some stuff ahead. Make a batch of lavender syrup and keep it in a jar in your fridge for two weeks. Then you can whip up lattes whenever you want.
You can also sift your matcha the night before and store it in a little container. That saves time in the morning. Keep everything cold so it comes together fast.
Don’t make the actual latte ahead though – drink it right away or the matcha settles funny and doesn’t taste as good.
Recipe FAQs
What type of matcha is best for lattes?
Ceremonial grade tastes sweeter and smoother. Culinary grade works too, but can be more bitter in drinks like this.
Can I make this latte hot instead of iced?
Yep! Leave out the ice and heat your milk on the stove or in a frother first. Easy switch.
Is store-bought lavender syrup better than homemade?
Store-bought has a way stronger flavor and that pretty purple color. Homemade tastes lighter and more subtle overall.
How do I prevent matcha from being lumpy?
Sift it first through a fine sieve. Then whisk it really well until you don’t see any clumps at all.
Can I use regular milk instead of almond milk?
For sure! Any milk works here. Whole milk, oat milk, soy milk, coconut milk – go with what you like best.
What temperature should the water be for matcha?
About 175°F works perfectly. Boiling water burns the matcha and makes it taste bitter and look dull instead of bright.
How much caffeine is in a matcha latte?
One teaspoon has about 70mg of caffeine. That’s like an espresso shot but the energy lasts longer without a crash.
Can I make lavender syrup purple at home?
Add blue spirulina powder or butterfly pea flower to your syrup. Food coloring works too if you want it really purple.
What other flavors pair well with matcha?
Berries, vanilla, rose, and honey all taste amazing with matcha. The earthy flavor goes with so many sweet things.
How long does homemade lavender syrup last?
Keep it in a sealed jar in your fridge. It stays good for two weeks, so you can make multiple lattes.
Homemade Iced Lavender Matcha Latte
Ingredients
- 1 teaspoon matcha powder
- ½ cup hot water 175°F
- Ice cubes
- ½ cup almond milk
- 1-2 tablespoons lavender syrup
Instructions
- Sift Matcha Powder: Push 1 teaspoon matcha through your sieve into a bowl. This gets rid of clumps so your drink turns out smooth.
- Add Hot Water: Pour ½ cup hot water (about 175°F) over the matcha. Make sure it's not boiling or you'll burn the tea.
- Whisk Until Smooth: Use your whisk or frother and mix hard for 30 seconds. Keep going until it looks totally smooth and a bit frothy.
- Fill Glass with Ice: Pack your tall glass full of ice cubes. Fill it right to the top so everything stays nice and cold.
- Pour Almond Milk: Add ½ cup cold almond milk over the ice. Froth it first if you want that extra creamy texture – totally worth it.
- Add Lavender Syrup: Drizzle in 1-2 tablespoons lavender syrup and watch it settle at the bottom. Those purple layers look so cool!
- Pour Whisked Matcha: Slowly pour your matcha mixture over the milk and ice. You'll see pretty green and purple layers before you mix it.
- Stir and Serve: Mix everything together with your straw. The colors swirl into this pretty marbled look. Drink it right away – ENJOY!!!
Notes
- Drink this right after you make it. If it sits too long, the matcha separates and sinks to the bottom weirdly.
- Want it hot? Skip the ice and warm your milk on the stove or steam it before you add everything together.
- Start with less syrup if you don’t like super sweet drinks. You can always add more, but you can’t take it out.
- Ceremonial matcha costs more but tastes way better in lattes. It’s naturally sweeter, so you might need less syrup too.
- Make extra lavender syrup and keep it in your fridge. Then you can make these lattes all week without extra work.
