Iced Honey Lavender Matcha Latte Recipe

Combine and dissolve

In a small saucepan, combine 1 cup water and 1 cup granulated sugar. Heat over medium, stirring occasionally, until the sugar fully dissolves and the liquid begins to steam (do not need to boil vigorously).

Infuse lavender

Add 2 tsp dried culinary lavender buds to the sugar water. Reduce heat to low and simmer gently for 3 minutes to extract aroma and flavor.

Strain and finish with honey

Remove from heat and let the syrup steep off the stove for 10 minutes. Strain the syrup through a fine mesh sieve into a clean container to remove lavender buds. While syrup is still warm (but not boiling), stir in 3 tbsp honey until fully incorporated. Let cool to room temperature, then chill in the refrigerator. Syrup will keep covered up to 2 weeks.

Sift matcha

Sift 2 tsp matcha powder into a small bowl or matcha bowl to remove clumps for a smooth texture.

Whisk with hot water

Pour 2 oz of hot water (about 175°F / 80°C) over the sifted matcha. Whisk vigorously in an M or W motion with a bamboo whisk (chasen) or small frother for 15–30 seconds until frothy and fully dissolved. If using a handheld frother, whisk 10–15 seconds until microfoam forms.

Prepare glass

Fill a 16 oz serving glass with 1 cup of ice (enough to reach about 2/3 to 3/4 full).

Add syrup

Pour 1.5 to 2 oz (about 3 tbsp) of the chilled honey lavender syrup over the ice. Adjust amount to taste—use 1.5 oz for more subtle sweetness, 2 oz for sweeter.

Add milk

Pour 12 oz unsweetened oat milk (or milk of choice) over the ice and syrup. Reserve a little room at the top (about 1/2 inch) for the matcha.

Float matcha

Slowly pour the prepared matcha over the back of a spoon or gently down the side of the glass so it floats on top and creates a layered effect. If you prefer fully mixed, pour and then stir to combine.

Sweeten (optional)

If you want extra honey sweetness, drizzle up to 1 tsp additional honey over the drink and stir gently to incorporate.

Garnish and serve

Lightly sprinkle 1/4 to 1/2 tsp dried lavender buds and a pinch (about 1/8–1/4 tsp) of matcha dust on top for aroma and presentation. Serve immediately with a straw.