Lavender Matcha Latte Recipe

Combine ingredients

In a small saucepan combine 1 cup water, 1 cup granulated sugar, and 2 tablespoons dried lavender buds.

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.

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).

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.

Sift matcha

Sift 2 teaspoons matcha powder into a small bowl to break up clumps — this ensures a smooth paste and good froth.

Whisk to a paste

Add 60 ml hot water (about 80°C / 175°F) to the sifted matcha. Using a bamboo chasen or a small whisk, whisk briskly in an 'M' or 'W' motion until the matcha is smooth and a thin layer of fine foam forms on top and there are no lumps (about 20–30 seconds). Set aside.

Decide hot or iced

Decide whether you want a hot or iced latte. The assembly differs slightly — follow the corresponding steps below.

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).

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.

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.

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.

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.

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.

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.