Iced Lavender Cream Matcha
This Starbucks-inspired iced lavender cream matcha combines sweet matcha and cold milk with a thick layer of homemade lavender cream cold foam. It makes one drink and takes around 10 minutes once the lavender syrup is prepared.
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.