Homemade Iced Lavender Matcha Latte
Light and floral iced matcha latte with sweet lavender syrup and creamy almond milk. Refreshing, energizing, and SO delicious served over ice.
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.