Lavender Matcha Latte Mocktail Recipe

ByJohn

I love experimenting with drinks that feel special but don’t take much effort to make at home. This Lavender Matcha Latte Mocktail is honestly a favorite—it’s a fresh spin on the usual matcha latte.

Earthy matcha, floral lavender, and creamy milk come together for something that’s unique and honestly pretty refreshing.

Whenever I’m in the mood for something calming and just a little out of the ordinary, this is what I reach for. The flavors really work, and if I use decaf matcha, it’s caffeine-free—so I can have it any time, no guilt.

Lavender Matcha Latte Mocktail Recipe

Lavender Matcha Latte Mocktail Recipe

Lavender Matcha Latte Mocktail Recipe
Making a lavender matcha latte mocktail at home? Turns out, it’s not complicated at all. You just need a couple of tools and some simple ingredients.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

Ingredients

  • 1 teaspoon matcha green tea powder ceremonial or culinary grade, honestly either works
  • 3/4 cup milk oat, almond, or dairy—I’m not picky
  • 2 tablespoons water hot, but not boiling, or you’ll ruin the matcha
  • 2 tablespoons lavender syrup homemade is best, but store-bought works
  • 1 –2 teaspoons sweetener simple syrup, honey, or agave, if you want it a bit sweeter
  • Ice cubes only if you’re feeling the iced version

For homemade lavender syrup:

Instructions

  • I start with the lavender syrup—simmer 1/2 cup water, 1/2 cup sugar, and 1 tablespoon dried lavender for about 2–3 minutes, then let it cool and strain it.
  • I sift the matcha powder into a bowl, pour in 2 tablespoons hot water, and whisk until it’s smooth and a little frothy.
  • Then I froth the milk until it’s creamy and has that airy texture.
  • If I want it cold, I fill a glass with ice. If not, I just skip the ice.
  • Lavender syrup goes in first, then I add the milk slowly.
  • The matcha mixture gets poured on top for those nice layers.
  • I’ll stir gently if I want everything blended, or leave it layered if I’m feeling fancy.

Notes

Sifting the matcha is a must—no one likes clumps. I always use culinary-grade dried lavender, because the decorative stuff can taste bitter or even be unsafe.
Almond or oat milk work great if you want to skip dairy. If I make extra syrup, I just pop it in a closed jar in the fridge—it keeps for up to two weeks.
Honestly, it doesn’t need much sweetener since the lavender syrup is already sweet. I usually start with less and add more if needed. For serving, a few lavender buds or a light sprinkle of matcha on top make it look pretty nice.

Tasting Notes

First sip? I notice the gentle, floral scent right away. The lavender isn’t overpowering—it’s soft and pairs really well with the earthy matcha.

The sweetness is light, just enough to balance out any bitterness from the matcha. The cold milk gives it a creamy, smooth feel that I really like.

I like how the iced mocktail stays cool and fresh—perfect for a warm day.

There’s a little foam on top from the milk and matcha, which feels light and airy. Sometimes I taste the lavender more in the aftertaste, which is actually pretty nice.

If you’re sensitive to bitterness, the sweetener and milk really help mellow out the matcha. It makes for a smooth sip all the way through.

The drink leaves a calm, refreshing feel in my mouth after every taste.

Must Have Ingredients

Substitute

If I don’t have all the ingredients for a lavender matcha latte mocktail, I just swap things out. Here are a few alternatives that usually save the day:

  • Lavender Syrup: Out of lavender syrup? I’ll use honey syrup or vanilla syrup instead. Both add a nice sweetness and a little something extra.
  • Matcha Powder: Sometimes I swap out matcha for green tea if I want something lighter or just don’t have matcha on hand.
  • Milk: Pretty much any milk will do. I tend to grab one of these:

Equipment:

Ingredients:

Instructions:

  • Whisk the matcha powder with a little hot water until it’s smooth. Don’t stress if it’s not perfect—just get most of the lumps out.
  • Add the milk and syrup. Give it a quick mix.
  • Fill up your glass with ice cubes.
  • Stir gently before serving. Sometimes I give it an extra swirl if it looks too separated.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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