Matcha is one of my favorite ingredients to use. Whether it’s in food or in a drink, I love its earthy, grassy taste as well as its vibrant green color. So, I thought I would bring you all another delicious matcha drink recipe this month!
Earlier this year, Starbucks actually released a new lavender matcha latte drink and as a fan of both lavender and matcha, I knew I had to try it. Though, the Starbucks drink was incredibly saccharine, which I think took away from both the matcha and lavender flavors. So, I thought that I could make a better tasting recipe at home and share it with you all.
And so, as such, my version is a lot less sweet than the Starbucks one, but I like this one better because I can actually taste the matcha and lavender and I think the flavor pairing works really well. And although the colors aren’t as stark as the Starbucks version because I didn’t use any food dyes, I think the butterfly pea flower does a good enough job at adding a hint of purple. Another way you could add purple is by adding some blackberry juice when you make the lavender syrup, but because of the theme, I decided to just use the butterfly pea flower tea, though I probably could’ve added some more to make it darker, which is what I did for my second batch and it turned out a lot better. But, even if you leave out the purple color completely, this drink will still taste of lavender and matcha and be another refreshing pick-me-up after a long day in the summer sun.
Ingredients:
- 1-2 teaspoons of matcha powder (you can use any type, but I recommend getting ceremonial grade, since it has the best green color and flavor, but use whatever you can find)
- 2 tablespoons or so of hot water
- 1 cup of your favorite milk
- 1 teaspoon of sugar or another type of sweetener
- Some ice of course
- Lavender cold foam:
- 3 tablespoons of heavy cream
- 1 tablespoon of milk
- 1-2 tablespoons of lavender syrup: (enough for 4-8 servings)
- 1/2 cup sugar
- 1/2 cup water
- 3 tablespoons dried lavender flowers
- 1-2 teaspoons vanilla bean paste or vanilla extract
- Some purple color via food coloring or 1-2 tablespoons of butterfly pea flower tea (optional)
Step 1: Make Lavender Syrup
First, we’ll make the lavender syrup, so in a saucepan, add in the 1/2 cup sugar, 1/2 cup water, dried lavender flowers, vanilla bean paste, and the butterfly pea flower tea.
And then simmer this for 5-7 minutes or until the sugar dissolves completely and the color infuses into the syrup.
Step 2: Prepare Matcha Latte
Once your syrup is ready, let it cool and while we wait, we’ll prepare the matcha latte.
Heat up some water to 185 deg F or just before it starts boiling.
Then, in a small bowl or cup, add in your matcha powder and pour in 2 tablespoons of hot water and give this a mix with a whisk or hand mixer.
You can also add in your sugar or whatever sweetener you like now.
Step 3: Pour in Matcha & Milk
Grab your serving glass with some ice and pour in your mixed matcha.
Then, pour in your cup of your favorite milk and give this a mix if you wish.
Step 4: Create Lavender Cold Foam
Then, for your lavender cold foam, in another small bowl or cup, add in your 3 tablespoons of heavy cream, 1 tablespoon of milk, and lavender syrup and give this a mix with a hand mixer until it turns into a smooth foam.
Step 5: Pour in Lavender Cold Foam
Once your matcha latte is done, pour your lavender cold foam over, and with that, your Lavender Matcha Latte is ready to drink.