Lavender Matcha Latte Recipe – Calming, Creamy & Easy to Make
A creamy, calming lavender matcha latte recipe made with floral-infused milk and antioxidant-rich matcha. Perfect hot or iced, and fully customizable.
Ingredients
Scale
- 1–2tsp matcha powder (culinary or ceremonial grade)
- 3/4 cupmilk of choice (oat, almond, coconut, or whole milk)
- 1–2tsp dried culinary lavender or lavender syrup
- 2 tbsphot water (approx. 175°F)
- 1–2tsp maple syrup or honey (optional)
- Ice (for iced version)
Instructions
- 1. If using dried lavender, steep it in warmed milk for 5–7 minutes, then strain.
- 2. In a separate bowl, sift matcha powder to remove clumps.
- 3. Add hot water to the matcha and whisk until frothy using a chasen or frother.
- 4. Combine the lavender-infused milk (or syrup) with the matcha.
- 5. Add sweetener to taste.
- 6. Serve hot or pour over ice for an iced version.
- 7. Optional: Froth extra milk for foam and top the latte before serving.
Notes
Use ceremonial grade matcha for a smoother, more delicate flavor.
To make it dairy-free, use oat, almond, or coconut milk.
You can store leftover lavender milk in the fridge for up to 3 days.
For a café-style finish, top with dried lavender petals or foam.
Nutrition
- Calories: 70
- Sugar: 5g
- Fat: 3g
- Carbohydrates: 7g
- Protein: 2g