For the past few years, Starbucks has brought back this lovely Lavender Cream Matcha as part of their spring menu lineup. It’s a delicious balance of sweet, creamy, floral, and earthy flavors, making it a perfect drink for spring. This recipe is very similar to my Lavender Oat Milk Matcha Latte recipe, but the Starbucks one has a beautiful purple colored Lavender Cream Cold Foam over the top of the matcha latte. If you’re a fan of this drink at Starbucks, let’s run through all the ingredients you’ll need to make a more affordable, and better tasting version at home!
Ingredients You’ll Need:
Please note, full measurements are listed on the recipe card at the bottom of the recipe. Scroll to the end, or click the JUMP TO RECIPE button at the top of the page.
Matcha Powder: I recommend using a good quality ceremonial grade matcha powder like Jade Leaf. I like a matcha without added sugars since we’re adding our own sweeteners, but feel free to use whatever matcha powder you like best. Note, Starbucks’ new matcha powder is unsweetened.
Water: You’ll need hot water to make a matcha latte at home. Make sure to use purified or drinking water rather than tap water for the best taste.
Cane Sugar Syrup or a Simple Syrup: Since the matcha powder at Starbucks is unsweetened, they use a cane sugar syrup or a simple syrup made from just sugar and water. This syrup sweetens the matcha latte without adding any additional flavor. You can use any sweetener you prefer in the matcha latte: honey, maple syrup, sugar, agave, simple syrup, lavender syrup, vanilla syrup, etc.
2% Milk: Starbucks used to use oat milk for this recipe in previous years, but changed the recipe to use 2% instead. You’ll also need 2% for the cold foam as well. Feel free to use any milk you enjoy in a matcha latte such as oat, almond, coconut, whole, etc!
Ice: You will need ice to chill the matcha latte. If you prefer a hot version, no ice is needed.
Lavender Syrup: I have an incredibly delicious and simple Homemade Lavender Syrup recipe that goes so perfectly with this drink! It’s only five ingredients and comes together in about 30 minutes! If you prefer, you can also go the store-bought syrup route for this recipe as well with a brand like Torani or Monin.
Heavy Cream: To make the Lavender Cream Cold Foam, you will need heavy cream. If you are dairy free, see the section below titled: How To Make This Drink Dairy Free?
Lavender Food Coloring: This ingredient is optional however if you’re using my Homemade Lavender Syrup recipe or a lavender syrup that isn’t very purple in color, I recommend using a lavender colored food coloring to make your cold foam a more vibrant purple color.
Equipment Needed:
Matcha Bowl: This is where you’ll add the matcha powder and warm water.
Bamboo Whisk and Scoop: You’ll need a scoop to scoop out the matcha from it’s container and into your matcha bowl. The whisk is used to whisk the matcha and warm water together to get it nice and frothy.
Sifter: This tool helps break down any clumps in the matcha powder, ensuring a consistent and velvety texture in your latte. Simply scoop your matcha powder into the sifter and gently push the matcha through to break up any clumps.
2 Cups or Glasses: Choose your favorite cup or glass to add your matcha latte. I prefer a cup that is see-through so I can see all the beautiful layers within the drink. You’ll also need a second cup or glass to make the cold foam in before pouring it over your iced matcha latte.
Handheld Milk Frother: You’ll need a good handheld milk frother to create the cold foam for this drink.
Glass Straws: For an iced matcha, I like to use a glass straw to stir and enjoy the matcha latte!
Steam Wand or Frother: If you’d prefer to make a hot matcha latte, you need a way to steam or warm the milk. To steam the milk, use a steam wand on an espresso machine. To froth the milk, use an electric milk frother that warms and fluffs up the milk. Note, this piece of equipment is not needed for an iced version of this drink.
Now that we have our ingredients and tools ready to go, let’s jump into the recipe.
How To Make A Starbucks Iced Lavender Cream Matcha:
- Prepare your hot water using a kettle, the microwave, or the stove. You want the water to be hot but not boiling (160-175 degrees Fahrenheit).
- Place your matcha sifter over the top of your matcha bowl.
- Using a matcha scoop, scoop the matcha powder into the sifter over the bowl. Use the back of the scoop to gently push the matcha powder through the sifter.
- Pour the warm water over the top of the sifted matcha in a swirling motion.
- Use a bamboo whisk to whisk the matcha and warm water together. You want to make back-and-forth motions with your bamboo whisk (an M or W motion). Whisk the matcha and hot water until no clumps remain, and the matcha is nice and frothy (about 1-2 minutes).
- Add ice to your cup or glass, followed by the cane sugar syrup/simple syrup and then the milk.
- Pour the whisked matcha over the top, and then set the iced matcha latte aside.
- In a separate cup, combine the lavender syrup, 2% milk, heavy cream, and OPTIONAL lavender food coloring.
- Froth the cold foam mixture together with a handheld milk frother until thick (about 30-60 seconds), and then pour the Lavender Cream Cold Foam over the iced matcha latte, and enjoy!
For a hot version of this drink, keep everything the same, just steam or warm your milk, and don’t add any ice. So to a mug, add in the steamed/warmed milk, cane sugar syrup/simple sugar syrup, whisked matcha, and top with your Lavender Cream Cold Foam.
How To Make This Drink Dairy Free
For a dairy free Starbucks Iced Lavender Cream Matcha, simply swap the 2% milk for your favorite plant based milk like barista style oat milk, and swap the heavy cream for a vanilla soy milk to make Starbucks’ Nondairy Lavender Cream Cold Foam!
How Can I Make This Lower Sugar?
For a lower sugar Starbucks Iced Lavender Cream Matcha:
- Make your own sugar free Homemade Lavender Syrup using a sugar free substitute like allulose or monk fruit, or use a sugar free store bought lavender syrup.
- Use a low sugar or unsweetened milk like unsweetened almond milk/oat milk/coconut milk.
- Skip the sweetener inside the matcha latte so the only sweetener is the lavender syrup inside the cold foam OR omit the cold foam entirely, and make my Lavender Oat Milk Matcha Latte.
Tips for the Best Starbucks Iced Lavender Matcha
- Use high-quality matcha – A good ceremonial-grade matcha will give you a vibrant color and smooth flavor.
- Sift the matcha – This helps prevent clumps and ensures a silky latte.
- Whisk properly – Using a bamboo whisk in an “M” or “W” motion creates the best frothy texture.
More Lavender Recipes to Try
- Lavender Oat Milk Latte
- Homemade Lavender Oatmilk Creamer (Dairy-Free)
- Iced Honey Lavender Breve (Low Sugar)
- Lavender Lemonade
- Homemade Lavender Syrup
Starbucks Iced Lavender Cream Matcha
Equipment
- steam wand/electric milk frother for a hot version only
Ingredients
Starbucks Iced Lavender Cream Matcha
- 2-3 teaspoons matcha powder
- 1/4 cup hot water
- ice cubes
- 1 tablespoon Torani Cane Sugar Syrup or your choice of sweetener
- 8 ounces 2% milk
- Lavender Cream Cold Foam recipe below
Lavender Cream Cold Foam
- 1 tablespoon Homemade Lavender Syrup or store bought
- 2 tablespoons 2% milk use barista style oat milk for nondairy version
- 3 tablespoons heavy cream use vanilla soy milk for nondairy version
- lavender food coloring Optional
Instructions
- Prepare your warm water using a kettle, the microwave, or the stove. You want the water to be warm but not boiling.
- Place your matcha sifter over the top of your matcha bowl.
- Using a matcha scoop, scoop the matcha powder into the sifter over the bowl. Use the back of the scoop to gently push the matcha powder through the sifter.
- Pour the warm water over the top of the sifted matcha in a swirling motion.
- Use a bamboo whisk to whisk the matcha and warm water together. You want to make back-and-forth motions with your bamboo whisk (an M or W motion). Whisk the matcha and hot water until no clumps remain, and the matcha is nice and frothy (about 1-2 minutes).
- Add ice to your cup or glass, followed by the cane sugar syrup/simple syrup and then the milk.
- Pour the whisked matcha over the top, stir with a straw, to combine, then set aside.
- In a separate cup, combine the cold foam ingredients: Lavender syrup, 2% milk, and heavy cream, (and optional lavender food coloring.
- Froth the mixture together with a handheld milk frother until thick.
- Pour the lavender cream cold foam over the iced matcha latte, and enjoy!
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