Starbucks Iced Lavender Cream Matcha
Recreate Starbucks' Iced Lavender Cream Matcha at home with this easy recipe! Sweet lavender, earthy matcha, and creamy milk come together with a luscious lavender cold foam. Save money and enjoy this dreamy, floral, and creamy spring favorite anytime!
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Servings: 1
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!