Iced Honey Lavender Matcha Latte Recipe

Combine and heat

In a small saucepan, combine 60 ml water, 3 tbsp honey, 1 tsp dried culinary lavender, and 1 tsp lemon zest (if using).

Simmer

Bring the mixture to a gentle simmer over medium-low heat. Once simmering, reduce heat and let it steep for 2–3 minutes; do not boil aggressively to avoid bitterness from the lavender.

Strain and cool

Remove from heat and let steep an additional 5 minutes off the heat. Strain through a fine-mesh sieve to remove lavender and zest, pressing gently to extract syrup. Transfer syrup to a small jar and cool to room temperature (10–15 minutes). You should have about 4–5 tbsp of syrup.

Sift matcha

Sift 2 tsp ceremonial-grade matcha powder into a bowl or wide mug to remove clumps (optional but recommended for smooth texture).

Whisk

Add 60 ml hot water (about 175°F / 80°C) to the matcha. Whisk vigorously in a 'W' motion with a bamboo whisk (chasen) or a small handheld frother for 15–25 seconds until frothy and fully dissolved. If using a frother, blend until smooth and lightly frothy.

Cool slightly

Let the prepared matcha cool for 1–2 minutes so it does not melt the ice immediately when assembled.

Prepare the glass

Fill a 16 oz serving glass with 1 cup of ice cubes (about 8–10 standard cubes).

Add syrup

Pour 2–3 tbsp of the honey-lavender syrup into the glass depending on desired sweetness. Taste preference: start with 2 tbsp for moderate sweetness, use 3 tbsp for sweeter drink.

Add milk

Pour 10 oz of cold milk over the ice and syrup. Stir gently once to combine syrup with milk.

Add matcha

Pour the whisked matcha over the back of a spoon held just above the milk (or slowly pour) to create a layered look if desired. Stir lightly before drinking to fully combine.

Garnish (optional)

Sprinkle 1 tsp dried lavender buds on top and drizzle 1 tsp honey over the surface for an attractive finish.

Serve immediately with a straw. Stir before drinking if layers were kept separate.