Matcha Lavender Latte Recipe

Sift and dissolve matcha

Sift 2 tsp matcha powder into a small bowl or wide cup to remove clumps.

Add 60 ml hot water (about 80°C / 175°F) to the sifted matcha. Use a bamboo whisk (chasen) or small whisk and briskly whisk in an 'M' or 'W' motion until the matcha is fully dissolved, frothy, and no lumps remain (about 15–30 seconds).

Stir in 1 tsp granulated sugar or simple syrup to taste until dissolved. Set the matcha aside in a warm place.

Infuse the milk

Combine 12 oz milk and 1 tsp dried culinary lavender buds in a small saucepan over medium-low heat.

Warm the milk gently until small bubbles form at the edges and steam rises, but do not boil (target ~70–75°C / 160–170°F). Remove from heat as soon as steaming and tiny bubbles appear.

Cover the saucepan and let the lavender steep in the hot milk for 8–12 minutes, depending on how pronounced you want the floral note (8 minutes for subtle, up to 12 for more floral).

Strain the milk through a fine mesh sieve or cheesecloth into a clean container to remove the lavender buds. Press gently on the solids to extract flavor, then discard the solids.

Stir in 1 tsp vanilla extract (optional) and 1 tsp honey or additional sweetener if using. Taste and adjust sweetness as desired.

Froth the milk

Froth the strained lavender milk using a milk frother, French press, or by vigorously whisking to produce microfoam. If you prefer a chilled latte, cool the infused milk in the fridge and shake or blend with ice to create a cold froth.

Pour the prepared matcha into a 12–16 oz serving cup.

Slowly pour the frothed lavender-infused milk over the matcha, using a spoon to hold back foam if you want a layered effect, then spoon foam on top.

Garnish with a pinch of dried lavender buds and a light dusting of matcha powder if desired.

Serve immediately. Stir gently before drinking to combine flavors if layered.