The iced lavender cream matcha is one of the prettiest Starbucks drinks, but the contrast between the matcha and lavender cold foam is not only about appearance.
Earthy matcha gives the drink a deeper flavor, while the floral cream foam adds sweetness and makes each sip feel rich.
You can use 2% milk or oat milk for the matcha base, depending on which version you prefer.
Once the lavender syrup is ready, the drink takes only a few minutes to prepare and is easy to adjust to your preferred sweetness.
Here’s exactly how I make this Starbucks favorite at home.
Why This Iced Lavender Cream Matcha Works
The biggest difference between this recipe and a basic lavender matcha latte is where the lavender flavor goes.
Instead of stirring lavender syrup directly into the matcha or milk, I use it to flavor the cold foam.
The drink begins with a sweet iced matcha latte, and the lavender cream sits on top as a separate layer.
When you take a sip, you get the thick lavender foam first, followed by the matcha underneath. The two slowly combine as you drink, giving you a balance of creamy, floral, and earthy flavors.
What You’ll Need for a Lavender Cream Matcha Latte
You only need a few ingredients to prepare the matcha base and lavender cream cold foam.
Matcha powder
Use a good-quality matcha that has a green color and does not taste excessively bitter.
Ceremonial-grade matcha works well, but you do not need the most expensive matcha for a milk-based drink.
I use about 1½ teaspoons for one drink. You can reduce this to 1 teaspoon for a milder matcha or increase it slightly for a stronger drink.
Warm water
Warm water helps dissolve the matcha and makes it easier to whisk. The water should be hot but not boiling.
Boiling water can make matcha taste more bitter. I usually let freshly boiled water sit briefly before measuring it.
Milk
Starbucks makes the drink with oatmilk or 2% milk, but you can use whichever milk you normally add to matcha.
Oat milk is still one of my favorite options because it gives the drink a creamy consistency and a slight sweetness. It also recreates the oat milk version Starbucks originally released.
Regular milk, almond milk, soy milk, and coconut milk can also be used.
Simple syrup or vanilla syrup
The matcha portion needs a little sweetener because the lavender is mainly concentrated in the foam.
Starbucks uses classic syrup, which is essentially a plain liquid sweetener. Homemade simple syrup is the closest substitute.
I sometimes use vanilla syrup instead because vanilla works well with both lavender and matcha. Start with 1 tablespoon and add more only when needed.
Lavender cream cold foam
The cold foam is made with heavy cream, 2% milk, and lavender syrup. Heavy cream provides the richness, while the milk keeps the foam pourable.
My homemade lavender syrup is prepared with culinary lavender, sugar, water, and optional purple food coloring.
Iced Lavender Cream Matcha Latte Step-by-Step Guide
Step 1: Prepare Your Matcha
Measure the matcha powder into a small bowl and pass it through a fine-mesh strainer.
Matcha develops small clumps easily, especially after the package has been opened. These clumps can be difficult to remove once milk has been added.
Sifting takes only a few seconds and gives the drink a smoother texture.
Add 2 tablespoons of warm water to the sifted matcha.
Use a bamboo matcha whisk to whisk quickly in an M or W motion until the matcha is dissolved and a thin layer of foam forms on top.
Step 2: Sweeten the milk
Pour the milk into your serving glass and add the simple syrup or vanilla syrup.
Stir until the syrup is completely mixed into the milk.
I recommend starting with 1 tablespoon. Remember that the lavender cold foam is also sweet, so the matcha base does not need a large amount of syrup.
Add plenty of ice after mixing the milk and sweetener.
Step 3: Add the matcha
Pour the whisked matcha over the iced milk.
You can stir the matcha and milk together immediately. The drink will taste the same, although the green layer will be less defined.
Step 4: Make the lavender cream cold foam
Combine the heavy cream, 2% milk, and lavender syrup in a small glass or frothing pitcher.
Froth the mixture with a handheld milk frother until it thickens. It should look creamy and airy but remain loose enough to pour.
This generally takes about 20 to 30 seconds. Stop frothing once the foam resembles softly whipped cream.
Step 5: Add the lavender foam
Slowly pour the lavender cream cold foam over the matcha.
The foam should form a purple layer across the top. Serve the drink immediately before the foam starts sinking into the matcha.
A straw is optional, but sipping through the top of the glass gives you more cold foam in each sip.
Tips for Better Homemade Matcha
Sift the matcha even when you plan to use an electric frother. A frother can break up some clumps, but it may not remove all of them.
Keep the amount of warm water low. The water is there to dissolve the powder, not to form the main liquid portion of the drink.
Taste the drink before adding extra sweetener. Lavender syrup sweetens the foam, and the sweetness gradually spreads into the matcha as the layers mix.
Prepare the foam immediately before serving. Cold foam has its best consistency when freshly frothed.
Keep the cream and milk cold. Chilled ingredients usually froth more easily and hold their texture longer.
Use culinary lavender when making homemade syrup. Decorative lavender or lavender treated with chemicals should not be used in drinks.
Common Problems and Easy Fixes
The matcha tastes bitter
The water may have been too hot, or you may have used more matcha than needed.
Try using warm water around 175°F or 80°C and reduce the matcha to 1 teaspoon. A small amount of additional syrup can also soften the bitterness.
The matcha is clumpy
Sift the powder before adding water, then whisk it separately rather than trying to dissolve it directly in cold milk.
A small bowl gives the whisk enough room to move and break up the powder.
The cold foam is too thin
Froth it for a little longer or add slightly more heavy cream.
The ingredients should also be cold. Warm cream and milk may not thicken as well.
The foam is too thick
Add a teaspoon of 2% milk and gently mix it into the foam.
Cold foam should be thick enough to sit on the matcha but loose enough to pour.
The lavender flavor is too strong
Reduce the lavender syrup in the foam to 1 tablespoon. Floral flavors can quickly become overpowering, so it is better to begin with less.
The drink is too sweet
Use less syrup in the matcha base. You can also leave the matcha unsweetened and rely on the lavender foam for sweetness.
Can I Prepare It Ahead?
The complete drink is best made just before serving, but you can prepare some of the components in advance.
Lavender syrup can be made ahead and stored in a sealed container in the refrigerator. Follow the storage period listed in the full lavender syrup recipe.
You can also sift and measure the matcha ahead of time, but do not add the water until you are ready to make the drink.
The lavender cream mixture can be combined and refrigerated for a short time before frothing. Store it covered and froth only the amount you need.
I would not froth the cold foam several hours in advance. It gradually loses volume and becomes thinner as it sits.
Iced Lavender Cream Matcha Variations
For a stronger lavender flavor, add another teaspoon of lavender syrup to the foam rather than pouring it into the matcha. This keeps the flavor concentrated in the cream layer.
For a vanilla lavender matcha, use vanilla syrup instead of plain simple syrup in the milk.
For a less rich drink, reduce the cold foam portion or use a higher ratio of milk to cream. It will not be quite as thick, but the lavender flavor will still come through.
You can also use honey syrup to sweeten the matcha. Mix equal amounts of honey and warm water, then add it to the milk once cooled.
Check out more matcha latte recipes:
- The Best Iced Strawberry Matcha Latte Recipe
- Iced Raspberry Matcha Latte Recipe
- Honey Matcha Latte Recipe (Warm + Cozy + Naturally Sweetened)
- Iced Matcha Latte Recipe (That I Actually Crave Year-Round)
- How I Make the Creamiest Dalgona Matcha Latte at Home
- Iced Pistachio Matcha Latte Recipe
- Iced Blueberry Matcha Latte Recipe
Iced Lavender Cream Matcha
Ingredients
For the Iced Matcha
- 1–1½ tsp matcha powder
- 2 tbsp warm water around 175°F or 80°C
- ¾ cup 2% or oat milk
- 1 tbsp simple or vanilla syrup
- ice
For the Cold Foam
- 2 tbsp heavy cream
- 2 tbsp 2% milk
- 1 to 1½ tbsp lavender syrup
Instructions
- Sift the matcha powder into a small bowl to remove any clumps.
- Add the warm water. Whisk with a bamboo matcha whisk in an M or W motion until the matcha is dissolved and lightly foamy. A handheld frother can also be used.
- Pour the milk into a tall glass. Add the simple syrup or vanilla syrup and stir well.
- Fill the glass with ice.
- Pour the prepared matcha over the iced milk. Stir for an evenly combined drink, or leave the layers visible.
- Add the heavy cream, 2% milk, and lavender syrup to a small glass or frothing pitcher.
- Froth for approximately 20 to 30 seconds, or until the mixture becomes thick and creamy but remains pourable.
- Pour the lavender cream cold foam over the iced matcha and serve immediately.
Notes
- Reduce the simple syrup if you prefer a less sweet drink.
- Use cold cream and milk so the lavender foam thickens properly.
- The calorie estimate changes depending on the milk, syrup, and amount of cold foam used.
- A matcha frother is a handy shortcut if you don’t have a traditional whisk.
Marina is the writer behind CozyCornerCharm. She grew up on Turkish coffee, later discovering specialty brewing through her first V60, which inspired her ongoing coffee journey. She has written for Craft Coffee Spot, Home Grounds, and Barista HQ and now shares her experience here on her own coffee corner.
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