Iced Matcha Latte With Lavender Cold Foam

A slightly sweet and floral iced matcha latte with lavender cold foam is spring in a glass. Have you ever tried adding a flavored cold foam right on top? Lavender cold foam pairs perfectly with the Earthy taste of matcha. This recipe will show you how to easily make homemade lavender syrup but you can use store bought too.

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Iced Matcha Latte With Lavender Cold Foam

The Earthy and sometimes grassy taste of matcha can pair with many flavors. If you’re looking to change up your usual matcha latte, try adding the floral notes of lavender into your cup. If you’ve never flavored cold foam, or never made cold foam, this blog post will walk you through it!

Cold Foam V.S. Sweet Cream

While similar, cold foam has a lighter airy texture.

• Cold foam is: foamy, airy, and perfect for topping a cold drink.
• Sweet cream is: creamy, made with more ingredients like whipping cream, and richer

Since you may be in the mood for something slightly richer, I’ll share the sweet cream recipe here. I use the 3-2-1 ratio when making sweet cream to top my iced drinks.

1. In a tall glass, add 3 tablespoons heaving cream or whipping cream, 2 tablespoons milk, 1 tablespoon lavender syrup.
2. Use a handheld frother for 15-25 seconds. Be careful not to overwhip or the heavy cream can curdle.
3. Pour over your drink and enjoy!

Ingredients

You’ll need both pantry staples and some fresh ingredients to make this drink. Make sure to check the ingredients list before heading to the store!

Homemade Lavender Syrup

Granulated sugar: Use a 1:1 ratio of sugar to water. I haven’t tested this recipe with other sugar types since granulated sugar is the standard for simple syrup. If you test it, let me know!

Dried lavender buds: Use dried culinary lavender buds from a trusty source. I like these lavender buds, but you may also find them in spice shops, specialty stores, or one of my favorite spice stores.

Water: Use 1 cup!

Matcha

Matcha powder: Choose your favorite ceremonial grade matcha powder (without added sugar!). Use matcha powder within a month of opening due to oxidization. Oxidized matcha powder will be dull in color and lose flavor. Some of my favorite matcha’s are Jade Leaf Matcha, Naoki, and Ippodo.

Hot water in 2 parts: The ideal water temperature for making matcha is 160°F to 175°F (70°C to 80°C). In this recipe, I pour 1 tablespoon of water into the matcha and mix into a paste. The reason for this is to get rid of clumps, and create a very smooth paste that can enhance the flavor. Then, I add the rest of the water and use the “M” or “W” motion to create frothy matcha.

Milk: Add your milk of choice into a glass with ice. I prefer using oat milk, my favorite right now is the barista edition from Oatly!

Lavender Cold Foam

Milk: Skim milk is the best dairy milk for cold foam. Milks like 2% and whole milk contain more fat which doesn’t froth up light and foamy. I’ve tested cold foam with all three, and skim is the best. For non-dairy milk, oat milk and soy milk are the best choices for cold foam.

Lavender syrup: Use store bought or easily make it at home (the recipe is below). Lavender syrup can last for up to a month in the refrigerator.

Natural food dye: If you want to copy Starbucks or just because it’s pretty to drink, use natural food dye to color your foam purple. I like this one from Whole Foods!

Tools

These tools help me make the best matcha latte (hot or iced). Of course you can use what you own but if I had to choose a tool I would not substitute, that’s the bamboo whisk. A metal baking whisk doesn’t provide the same frothy effect.

Fine mesh strainer: Use a strainer to get rid of clumps for a smoother drink!

Bamboo whisk (chasen) or flat whisk: A bamboo whisk has fine tips that get rid of clumps and blends/aerates matcha powder and water. Or, use a flat whisk which is a perfect shape for whisking a small amount.

Whisk holder (chasen kusenaoshi): Storing the whisk on a holder will keep it’s shape for longer and dry better. This allows you to keep your whisk for a long time!

Matcha bowl (chawan): Perfectly shaped bowl to whisk your matcha powder and water together!

Handheld frother: To add frothiness to milk, use a handheld frother.

How To Make A Homemade Iced Matcha Latte With Lavender Cold Foam

Lavender Syrup

Make the lavender syrup if you’re making it from scratch. For more information on where I get the best lavender buds are more, check out this lavender syrup in-depth post.

Add the water and sugar into a heavy bottom saucepan. Bring to a boil over medium-high heat. Stir until the sugar is dissolved. Add the dried lavender buds, stir, and simmer for 2 minutes. Remove from the heat and steep the dried lavender for 10 minutes.

Strain the lavender buds (strain as many times as needed until no bits remain). Pour the mixture into a glass jar and refrigerate for up to 1 month.

Matcha Latte

For accurate measurements, place a bowl or chawan onto a digital scale to measure the matcha and water. Use a fine mesh strainer and sift the matcha powder. Add 1 tablespoon of hot water and mix using a bamboo whisk to make a paste and get rid of any clumps. Add the rest of the hot water and whisk by making a “M” or “W” shape with your wrist. You can use a hand frother if you don’t have a bamboo whisk.

Fill a glass with ice, (10-12 ounces works best depending on how much ice you enjoy) then add your milk of choice. Pour the matcha over the milk. Set aside.

Lavender Cold Foam

In a tall glass, add lavender syrup, milk of choice, and optional drops of food dye to make it purple (and pretty!). Use a handheld frother and froth for 20-30 seconds until it doubles in volume and looks thicker and foamy. Skim milk or oat milk work the best. If you don’t have a frother, add the ingredients into a glass jar and seal tightly. Shake the jar for about a minute until foamy.

Pour the cold foam over your matcha and enjoy!

RECIPE CARD