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
Equipment
- Fine mesh strainer: Sifting the matcha powder is key for avoiding those annoying lumps.
- Measuring spoons and cups: I measure everything out so nothing overpowers the rest.
- Small saucepan: This is where I make the lavender syrup.
- Serving glass: I always pick a clear glass—the layers look so good.
- Spoon: For stirring or layering, depending on my mood.
Ingredients
- 1 teaspoon matcha green tea powder ceremonial or culinary grade, honestly either works
- 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:
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon dried culinary lavender
Instructions
Notes
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
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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:
- Oat milk
- Almond milk
- Soy milk
- Coconut milk
Equipment:
- Small whisk or electric frother
- Measuring spoons
- Tall glass
Ingredients:
- 1 tsp matcha powder (or 1 green tea bag)
- 1 cup milk (or nut milk)
- 1 tbsp lavender syrup (or honey/vanilla syrup)
- Ice cubes
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.


























