This Honey Lavender Matcha Latte is a delicious homemade version of Starbucks’ newest drink. A creamy oat milk matcha latte is topped with lavender cold foam. It’s naturally dyed and sweetened with a homemade honey lavender syrup. This matcha latte is smooth and grassy with a hint of floral lavender flavor.
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Why This Recipe is So Good
This honey lavender matcha latte has the very best flavor. It’s light and floral and totally delicious. Lavender is one of those flavors that can taste like soap and have a very artificial flavor, so making the lavender syrup from scratch is a MUST for the perfect hint of floral that doesn’t take over the drink. It’s made with 3 ingredients and lightly flavored with dried lavender buds.
The cold foam is naturally colored using an all natural dye, we don’t want any artificial colors over here! If you want the lavender color to be more vibrant just use more drops of the dye.
This iced lavender cream oat milk matcha is less sweet than Starbucks. I personally don’t enjoy overly sweet drinks, so absolutely add more of the lavender syrup to your taste.
Recipe Ingredients
Honey lavender syrup – Made with 3 ingredients – honey, dried lavender buds and water. It’s light and sweet without being too floral tasting.
Matcha powder – Use high-quality ceremonial-grade matcha powder. You can really taste the difference in your lattes. These are the two brands I enjoy – Jade Leaf and Matcha Love.
Oat milk – This is my go-to milk for matcha lattes. It’s a great alternative to dairy milk because it’s just as creamy and delicious with a neutral flavor. I love their Barista blend.
Lavender cold foam – This is made by whisking milk and cream with a little bit of the lavender syrup and red and blue food coloring.
How to Make An Iced Lavender Matcha Latte
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Make Honey Lavender Syrup
Add honey, water, and dried lavender buds to a small sauce pot.
Bring the mixture to a gentle simmer on medium-low heat, this takes about 5 – 10 minutes. You just want to melt the honey. Remove from the heat, cover the pot, then allow it to steep for 30 minutes.
Strain syrup into a bowl using a fine mesh strainer then gently press the lavender buds with a spoon to release even more of the lavender flavor. Allow your syrup to cool to room temperature and refrigerate until you’re ready to use it.
Make Matcha Latte
Add matcha powder and warm water to a matcha bowl. Whisk until frothy in a “W” pattern using a bamboo whisk or an electric milk frother.
Fill a serving glass halfway with ice, add 1 tablespoon of honey lavender syrup and the oat milk. Pour over the matcha mixture, stir to combine, then set aside.
Make Lavender Cold Foam
Note: I’m using an all-natural food coloring, which isn’t as vibrant as the artificial food dyes, so add a few drops and play around with it until it’s a color that you like.
In a small cup, add 1 tablespoon of your homemade honey lavender syrup, milk, heavy cream, and a few drops of red and blue food coloring. Whisk it with an electric milk frother until combined and foamy. Pour over matcha latte and enjoy.
Looking For More Recipes?
- Honey Lavender Simple Syrup
- Iced Oat Milk Matcha Latte
- Strawberry Matcha Latte
- Blueberry Matcha Latte
- Iced Matcha Chai Latte
- Blueberry Simple Syrup
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Honey Lavender Matcha Latte
Equipment
- 1 Small sauce pot
- Mason jar to store syrup
- Reusable mason jars
- Matcha bowl or small bowl
- Bamboo Matcha Whisk or electric milk frother
- Small cup
Ingredients
Honey lavender syrup
- ½ cup honey
- ½ cup water
- 1 tablespoon dried lavender buds culinary grade
Matcha latte
- 1 – 1 ½ teaspoons matcha powder ceremonial grade
- 3 tablespoons warm water
- 1 – 2 tablespoons homemade lavender syrup or to taste
- 6 – 8 ounces oat milk or your milk of choice
- Ice for serving
Lavender cold foam
- 2 tablespoons heavy cream
- 1 tablespoon oat milk
- 1 tablespoon homemade lavender syrup
- 2 Red all-natural food coloring optional
- 4 Blue all-natural food coloring optional
Instructions
Make Honey Lavender Syrup
- Add honey, water, and dried lavender buds to a small sauce pot.
- Bring the mixture to a gentle simmer on medium-low heat, this takes about 5 – 10 minutes. You just want to melt the honey. Remove from the heat, cover the pot, then allow it to steep for 30 minutes.
- Strain syrup into a bowl through a fine mesh strainer. Gently press the lavender buds with a spoon to release even more of the lavender flavor. Allow it to cool to room temperature and refrigerate until you're ready to use it.
Make Matcha Latte
- Add matcha powder and warm water to a matcha bowl. Whisk until frothy in a “W” pattern using a bamboo whisk or an electric milk frother.
- Fill a serving glass halfway with ice, and add 1 tablespoon of honey, lavender syrup, and your oat milk. Pour over the matcha mixture, then stir to combine.
Make Lavender Cold Foam
- Note: I’m using an all-natural food coloring, which isn’t as vibrant as the artificial food dyes, so add a few drops and play around with it until it reaches your liking.
- In a small cup, add 1 tablespoon of your homemade honey lavender syrup, heavy cream, oat milk, and a few drops of red and blue food coloring until it reaches the color of your liking. Whisk it with an electric milk frother until combined and foamy. Pour over matcha latte and enjoy.
Notes
How To Store/ Make Ahead
- Store: The honey lavender syrup can last for up to 2 weeks in the fridge when stored in an air-tight container.
- Matcha lattes are best enjoyed immediately.
- Use the leftover lavender simple syrup to flavor coffee, lattes, mocktails, lemonade, or sparkling water.
Tips and Tricks
- Add the cold foam right before serving.
- Honey: If you don’t like honey swap it out for white granulated sugar or cane sugar.
- Lavender: Use food-grade culinary dried lavender buds.
- Matcha: It’s important to use ceremonial-grade matcha powder for the best matcha latte, you really can taste the difference between ceremonial-grade and culinary-grade matcha. Ceremonial grade has a brighter green color and a smooth grassy flavor, while culinary matcha is more bitter with a brownish-green color. These are two of my favorite matcha powders to use – Jade Leaf and Matcha Love.
- Milk: If you want to make a dairy-free latte, oat milk is my go-to. It’s thick and creamy and very similar to dairy milk with a neutral flavor. Califia Farms Barista Blend is my favorite.
- Warm water: Use warm water not hot water because if the water is too hot it can burn the matcha, giving it a bitter flavor.
Nutrition
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.
