Iced Honey Lavender Matcha Latte Recipe

Make the syrup

Combine 1 cup water, 1 cup granulated sugar, and 2 tablespoons dried culinary lavender in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 4 minutes to infuse lavender flavor.

Remove the pan from heat and let the syrup steep for 10 minutes off the heat to deepen the lavender aroma. Taste; if the lavender is too strong, you can dilute with an additional 1–2 tablespoons of hot water.

Strain the syrup through a fine mesh sieve into a heatproof container, pressing lightly on the lavender to extract flavor. Stir in 3 tablespoons honey while the syrup is still warm until fully incorporated. Cool syrup to room temperature, then refrigerate until cold. Yields about 1 cup syrup; use about 2–3 tablespoons per latte.

Whisk matcha

Sift 2 teaspoons ceremonial matcha into a small bowl or matcha bowl to remove clumps. Add 60 ml (about 2 fl oz) hot water at roughly 175°F (80°C). Whisk vigorously in a zig-zag (M or W) motion with a bamboo whisk (chasen) or small frother until the matcha is fully dissolved and a light froth appears on top, about 20–30 seconds.

Taste the prepared matcha; it should be bright and mildly vegetal. If too strong, add a teaspoon more hot water and whisk again to adjust intensity.

Allow the matcha to cool slightly (a minute or two) before combining with cold ingredients to avoid melting too much ice and diluting the drink.

Assemble the latte

Fill a 16 oz serving glass with 1 cup ice cubes (about 8–10 ice cubes). Add 2–3 tablespoons of chilled honey lavender syrup over the ice, adjusting sweetness to taste (start with 2 tablespoons).

Pour 12 oz of cold milk of choice into the glass over the ice and syrup. Gently stir once to combine the syrup and milk.

Slowly pour the whisked matcha over the top so it forms a layered look, or stir immediately for a uniform color — either is fine. If you prefer more honey flavor, drizzle 1 teaspoon extra honey over the top and stir.

Garnish with a light sprinkle of dried lavender buds (about 1 teaspoon) for aroma and presentation. Serve with a straw and enjoy chilled.