Spread the love

I never thought lavender and matcha could work together until I tried it on a whim one spring afternoon—and wow, it completely changed my matcha game.

There’s something about that soft floral note blending into the earthiness of matcha that feels so calm and cozy, like a warm hug in a cup.

If you’re a matcha lover looking to switch things up or just curious about lavender in drinks, this recipe is worth trying.

Let me walk you through how I make my lavender matcha latte, with all the little tips I’ve learned along the way.

Why Lavender and Matcha Work

Matcha is grassy, slightly bitter, and full of umami. Lavender, on the other hand, is floral and aromatic, with a naturally calming vibe.

The two balance each other really well: the matcha gives you a clean, energizing boost, while the lavender softens everything and brings in a little peacefulness.

It’s my go-to when I want something pretty and calming, but also caffeinated enough to get me moving.

What You’ll Need for a Lavender Matcha Latte

You can make lavender matcha hot or iced—both versions are delicious, and I’ll include directions for both.

But first, here’s what I always have on hand for this recipe:

Culinary lavender – if you’re making your own syrup. I prefer dried organic lavender buds. Don’t use just any lavender from a garden—it has to be culinary-safe.
Water – filtered water helps keep flavors clean.
Matcha – ceremonial grade is ideal, but if you’re making a latte and adding milk, a good-quality culinary grade works too.
Milk – oat milk is my favorite for this, but you can use almond, coconut, or regular dairy milk.

Lavender Matcha Latte Step-by-Step Guide

Step 1: Make Lavender Simple Syrup

This step is the most important part—it’s how we get that soft lavender flavor without it becoming too overpowering.

I make a batch and keep it in the fridge for the week. It goes well in iced coffee too!

Here’s how I make it:

Combine ½ cup water, ½ cup sugar, and 1 tablespoon dried culinary lavender in a small saucepan.
Bring to a simmer, stirring until the sugar dissolves.
Let it simmer for 1-2 minutes, then remove from heat and steep for 10-15 minutes.
Strain out the lavender and let the syrup cool.

Tip: If you want the lavender to really shine, let it steep longer. If you’re sensitive to floral flavors, stick with a short steep.

If you don’t feel like making your own lavender syrup, you can use Monin lavender syrup, it works great, too!

Step 2: Whisk Your Matcha

I always sift my matcha before whisking because I don’t want clumps.

How I do it:

Sift 1 to 1½ teaspoons of matcha into a bowl.
Add 2–3 tablespoons of hot water (not boiling—around 175°F or 80°C).
Use a bamboo whisk (chasen) in an M or W motion until frothy. If you don’t have a bamboo whisk, a milk frother or a handheld electric whisk also works well.

Tip: The water temperature matters! Boiling water can make your matcha bitter. Let the water cool a bit before adding it to your matcha.

Step 3: Put It All Together

Once your lavender syrup is ready and your matcha is whisked, it’s time to assemble.

For a hot lavender matcha latte:

Add 1–2 tablespoons of lavender syrup into your mug.
Pour in the whisked matcha.
Top with steamed milk of choice. I like to froth the milk to make it feel like a café-style drink.

For an iced lavender matcha latte:

Fill a glass with ice.
Add lavender syrup to the milk and froth. Pour in the cup.
Pour the whisked matcha on top for that beautiful two-tone effect.
Stir before sipping.

pin for later

My Favorite Lavender Matcha Combinations

Here’s how I usually mix lavender and matcha depending on my mood:

Sweet + creamy: Oat milk + vanilla lavender syrup + ceremonial matcha
Refreshing + light: Almond milk + lavender honey syrup + ice
Extra cozy: Coconut milk + a sprinkle of cinnamon on top

Check out more matcha latte recipes:

How to Adjust the Lavender Matcha Flavor

Here are a few tips to adjust the flavor of your lavender matcha:

Too floral: Use less syrup, or steep your lavender for a shorter time.
Too bitter: Make sure your water isn’t too hot and use slightly less matcha.
Too sweet: Dial back the syrup or switch to an unsweetened milk.