This easy lavender matcha latte makes for a floral, smooth and slightly sweetened drink that's unique and so delicious! It combines dried lavender buds, antioxidant-packed matcha powder, oat milk and maple syrup. This version is fully dairy-free and vegan!
Learning how to make your own matcha latte right at home really opens up a whole world!
I have a simple vanilla matcha latte recipe on my blog, which is my go-to matcha warm drink, but matcha green tea pairs well with so many other flavors, so it is fun to experiment by including more ingredients to make unique drinks.
For example, I especially like to make this chai matcha latte, especially in the fall and winter. I'll also make fruity matcha drinks, such as this mango matcha latte, when I'm looking for a refreshing drink to enjoy in the summer.
But this time, I was inspired by my lavender milk tea recipe and made a super easy lavender matcha latte!
Lavender has a very delicate floral flavor with a background of mint aroma while matcha green tea has a slightly bitter and earthy taste complemented by a smooth and sweet finish. They both work together to make for a deep and complex flavor when used in drinks and baking recipes.
And making this lavender matcha latte is an easy and quick way to experiment with both these flavors together.
To incorporate a lavender flavor into a classic matcha latte, all you have to do is steep dried lavender buds into your milk before frothing and serving with matcha. That's it!
Let me know how you like it! ❤️
Highlights of this recipe
- This recipe pairs two strong and amazing classic flavors: floral lavender and earthy matcha
- Easy to whip up within a few minutes
- Healthy and packed with antioxidants
- Makes for a soothing yet energizing drink that's good for you
- This drink contains some caffeine from the matcha powder, although it provides better focus and a sustained boost of energy compared to the jitter-inducing caffeine coming from a cup of coffee (thanks to the combination with theanine)
- This version is fully vegan and dairy-free
Ingredients you will need
(See below in the recipe card for the measurements)
- Lavender: I used dried lavender from the brand Eat Well that I bought online. You can use other brands, but make sure it is a culinary lavender brand (rarely, the lavender brand is intended for cosmetic purposes).
- Matcha green tea powder: I like the ceremonial matcha powder from the brand Matcha Organic that I got online. Ceremonial grade makes for a better drink compared to culinary grade (less bitter, smoother). Culinary-grade matcha is slightly lower in quality and more affordable, which is perfect to use for baking. That being said, if culinary grade is all you have, then use it! I have made many lattes using culinary grade and it still is delicious.
- Non-dairy milk: I like the full-fat oat milk from Oatly for making milk since it is very creamy, rich, thick and I find that it froths well. You can also use almond milk, cashew milk, hemp milk or soy milk.
- Sweetener: I usually use maple syrup for making drinks because of its amazing caramel-like flavor and the fact that it dissolves well in liquids. Agave syrup or nectar, simple syrup or even granulated sugar (dissolved in warm milk) also are great.
How to make a lavender matcha latte
(See below in the recipe card for the full recipe)
Make the matcha shot
Sift the matcha green tea powder into a medium bowl and then, pour the warm water over (around 160-170º F, not boiling).
Then, use a bamboo matcha whisk to dissolve the matcha into the water. Try to whisk in a pattern following a "W" or a "M" as opposed to circular motions to help break up the clumps properly. Whisk until a little froth or foam is created on top, about 30-60 seconds.
Once done, set aside.
Prepare the lavender milk
Pour the oat milk into a small saucepan and then add the dried lavender buds and the sweetener. Stir to combine and warm up on medium heat until steamy hot. Try not to bring the milk to a complete boil as it can "cook" it and create solids that sink or stick to the side of the pot. Whisk/stir often and lower the heat to low if necessary once it starts to simmer.
Warm up the milk for 3-5 min total and then remove the lavender buds. I like to use a mini colander (the one that I use to sift the matcha powder) to simply scoop the pieces of lavender out, but you can also pour the milk through a regular-size fine mesh colander.
Assemble and enjoy!
At this point, I like to froth the lavender milk using a handheld frother (also called a milk frother), although this step is optional. I do this right into the small pot.
Pour the matcha shot into your serving mug and then pour the lavender milk over. Stir and taste to adjust sweetness to your preference.
- You can adjust how strong you would like the lavender flavor to be: 1- add more lavender buds to your milk or also, 2- steep the buds in the warm milk for longer.
- I like to infuse the lavender flavor into my drink and then remove the buds. BUT, you can also first grind or chop the lavender as fine as you can, add it to your milk and skip straining once the milk has warmed up. This will likely add a stronger lavender flavor to your drink.
- You can also make a drink that's stronger in matcha flavor by adding 1.5 or 2 teaspoons instead of 1 teaspoon of matcha powder.
- Matcha powder can be stubborn to dissolve into water because it is very fine and tends to clump easily. A bamboo whisk works very well to dissolve it, but if you don't have any, then use a small regular whisk. If you have a hand-held frother, then you can also use that to incorporate the matcha into the water.
Serving suggestions and variations
I like to add a few lavender buds over the drink for a nice look when serving and maybe a dust extra of matcha powder.
You can also adapt this recipe to your taste. Here are a few variations to try:
- Vanilla lavender matcha latte: simply add about ½ teaspoon of vanilla extract to the milk while warming it up. You can also use vanilla syrup to sweeten your drink.
- Creamy latte: using coconut milk will make you drink even more luscious and rich. Use the coconut milk sold in a box in the fridge section (not the canned coconut milk).
- Iced lavender matcha latte: this recipe is perfect for making an iced matcha latte! In that case, I recommend first chilling the lavender milk before serving (even if for a few minutes). Simply pour the matcha shot and cold lavender milk over ice cubes in a tall glass and enjoy with a straw.
Storage and make-ahead tips
This matcha lavender latte is best enjoyed right away when just assembled.
That being said, you can certainly make the lavender milk ahead of time and keep it in the fridge until ready to serve. In that case, I recommend making more (double-triple batch) so you can whip up a few lavender matcha lattes in minutes during the week. You can then quickly warm up the milk before serving or simply make a cold version by pouring over ice cubes.
I do not recommend making the matcha shot ahead of time for the best fresh flavor and maximum health benefits.
Can I use fresh lavender flowers to make it?
Yes! You can follow the recipe using 1-2 stems of fresh lavender.
Can I make it using lavender syrup?
Yes, absolutely! If you already have some lavender syrup ready to go, then simply omit adding the lavender buds to the milk and sweeten your drink using the floral syrup.
If you would like to make your own lavender syrup, then simply combine ½ cup water + ½ cup granulated sugar + 1 tablespoon dried lavender buds in a small saucepan. Warm up while stirring often and bring to a gentle boil (the sugar should completely dissolve), then keep simmering for about 5 minutes. Strain the syrup using a fine mesh colander and pour the syrup into a storage glass container. Keep in the fridge until ready to use (or for up to 10-14 days).
Similar recipes to try!
- Blueberry lavender lemonade
- Cardamom latte
- Pink latte
- Cinnamon milk tea
- Lemongrass ginger tea
- Iced blueberry matcha latte
- Blueberry lavender almond milk
- Butterfly pea flower latte
- Orange peel tea
- Iced matcha lemonade
I hope you like this lavender matcha latte recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Lavender Matcha Latte (Iced or Hot)
- Milk frother optional
- 1 tsp matcha powder - if possible, use ceremonial grade
- ¼ cup warm water - not boiling, ideally around 160-170º
- 1 cup oat milk - or any other milk of choice
- ½ tsp dried lavender buds
- ½-1 tbsp sweetener - or to taste, I used maple syrup
- Sift the matcha powder into a small bowl or mug and then pour the warm water over. Use a matcha whisk to combine the matcha with the water: whisk for 30-60 minutes vigorously following an "M" or "W" pattern until smooth and foamy. Set aside.
- To a small saucepan, add the milk, lavender and sweetener (you can start with less sweetener and add more later). Stir to combine and warm up on medium heat. Don't boil the milk, but instead, bring it to a steamy hot temperature. Let the milk infuse the lavender for about 5 minutes while keeping it on low-medium heat.
- Then, strain to remove the lavender (I like to scoop out the lavender buds using the mini colander I used to sift the matcha, see video down below). Then, you can also use a handheld frother to froth the milk right into the saucepan.
- To serve, pour the matcha shot into your serving mug and then pour the warm lavender milk over. Taste to adjust sweetness enjoy!
- Make an iced lavender matcha latte: simply allow some extra time for the strained lavender milk to cool down (place in the fridge for a few minutes before serving), then pour the matcha shot and lavender milk over ice cubes.
- Variation: you can add more flavoring ingredients to your latte, such as vanilla extract or cinnamon.
- Lavender syrup: instead of infusing the lavender into the milk, you can also prepare a lavender syrup and use this to sweeten your latte. To make it, combine ½ cup sugar with ½ cup water and about 1 tablespoon of lavender buds in a small saucepan. Warm up and stir to dissolve the sugar completely. Keep warming/simmering for about 5 minutes, then strain to remove the lavender. Transfer to a glass jar and keep in the fridge for up to 10-14 days.
Please note that the nutritional information is an estimate provided for informational purposes only (calculated by software) and may vary based on cooking methods and ingredients used. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.