Lavender Matcha Latte Recipe
Recipe information
Make Lavender Matcha Latte in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lavender Syrup
Matcha Paste
Milk & Assembly
Lavender Syrup
1. Combine ingredients
In a small saucepan combine 1 cup water, 1 cup granulated sugar, and 2 tablespoons dried lavender buds.
2. Heat to dissolve
Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved (about 2–3 minutes). Do not bring to a rolling boil — you want a gentle simmer to extract the lavender oils without driving off delicate aromatics.
3. Infuse off heat
Remove the pan from heat. Stir in 1 teaspoon fresh lemon juice if using. Cover and let the lavender steep in the syrup for 10–15 minutes, depending on how floral you want the syrup (10 minutes = subtle, 15 minutes = more pronounced).
4. Strain and cool
Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the lavender to extract liquid but not bitterness. Discard the solids. Let the syrup cool to room temperature, then refrigerate. The syrup will keep up to 2 weeks refrigerated.
Matcha Paste
5. Sift matcha
Sift 2 teaspoons matcha powder into a small bowl to break up clumps — this ensures a smooth paste and good froth.
Milk & Assembly
7. Decide hot or iced
Decide whether you want a hot or iced latte. The assembly differs slightly — follow the corresponding steps below.
8. Heat and froth milk (hot latte)
For a hot latte: pour 2 cups milk into a small saucepan and heat gently to 60–65°C (140–150°F), stirring occasionally; do not let it boil. Alternatively, steam with an espresso machine. Froth the milk until you have microfoam (or use a handheld frother).
9. Prepare milk for iced option
For an iced latte: keep the 2 cups milk cold. If you like, shake the milk and a little syrup in a jar to create froth, or use a milk frother briefly to add some bubbles before pouring over ice.
10. Sweeten with lavender syrup
Measure 3 tablespoons lavender syrup total. Divide evenly between two mugs or glasses (1.5 tablespoons per serving). If you want sweeter drinks, add up to 1 tablespoon more per serving.
11. Combine matcha and syrup
Divide the prepared matcha paste between the two mugs (about 1 teaspoon matcha paste per mug). Pour the matcha into each mug over the syrup so the flavors mix when milk is added.
12. Add milk and finish (hot)
For hot lattes: pour hot frothed milk slowly into each mug, holding back foam with a spoon, then spoon foam on top. Stir gently once to combine matcha and syrup with the milk.
13. Add milk and finish (iced)
For iced lattes: fill each glass with about 1 cup of ice (total 2 cups used). Pour the milk over the ice into each glass, then pour the matcha + syrup mixture into the milk. Stir gently to combine.
14. Garnish and serve
Lightly dust each latte with a pinch of matcha (about 0.125 tsp each) and sprinkle a small pinch of dried lavender (about 0.25 tsp each) on top. Serve immediately.
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