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Hot lavender tea with matcha in a ceramic cup for a calming drink.

Lavender Matcha Latte Recipe

This soothing lavender oat milk matcha latte combines the antioxidant-rich benefits of ceremonial-grade matcha with the calming floral sweetness of lavender. Topped with a café-style lavender cold foam, it’s a refreshing and energizing beverage that’s perfect for spring mornings or afternoon pick-me-ups.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 latte
Course: Beverage
Cuisine: Japanese-Inspired
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Lavender Simple Syrup
  • 1 cup granulated sugar balances bitterness and enhances floral notes
  • 1 cup water for syrup
  • 1/3 cup dried culinary-grade lavender flowers ensure food-safe
  • 1 tbsp vanilla bean paste optional, adds depth
Lavender Matcha Latte
  • 1 tsp ceremonial-grade matcha powder avoid culinary grade
  • 2 oz hot water 165–175°F
  • 6–8 oz milk of choice oat milk recommended
  • 1–2 tbsp lavender syrup adjust to taste
Lavender Cold Foam
  • 3 tbsp heavy cream use coconut cream for dairy-free
  • 1 tbsp milk
  • 1 tbsp lavender syrup
  • food coloring 1 drop red + 2 drops blue, optional

Equipment

  • Saucepan
  • Fine-mesh strainer or coffee filter
  • Bamboo whisk or handheld frother
  • Tall Glass

Method
 

  1. Make the Lavender Syrup: Combine sugar, water, and dried lavender in a saucepan. Bring to a boil, remove from heat, add vanilla if using, and let steep 10–15 minutes. Strain and cool.
  2. Prepare the Matcha Base: Sift matcha into a bowl. Add hot water and whisk in quick 'M' motions until frothy. Stir in lavender syrup to taste.
  3. Assemble the Latte: Fill a tall glass with ice. Add milk of choice, then pour over the matcha mixture. Stir lightly for a marbled effect.
  4. Make Lavender Cold Foam: Combine cream, milk, and lavender syrup. Froth until airy. Add optional food coloring. Spoon over latte.
  5. Garnish with a sprig of lavender or dusting of matcha powder for an elegant finish.

Notes

Make extra lavender syrup and refrigerate for up to 4 weeks to use in lattes, iced coffee, or cocktails. For a cozy version, skip the ice and use warm milk.