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.
Equipment
- Milk frother or small whisk: I blend the matcha into the milk with this—gets it nice and frothy.
- 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.
- Ice (optional): If I want it cold, I throw in some ice.
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:
- 1/2 cup water
- 1/2 cup sugar
- 1 tablespoon dried culinary lavender
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.