If you’re looking for a new, fun matcha snack, this iced matcha latte with lavender cold foam is a simple recipe to try at home. The smooth, earthy flavor of matcha pairs beautifully with light floral lavender, creating a refreshing drink that feels a little extra special without being complicated to make.
This recipe is perfect if you love café-style treats but want something easy to prepare in your own kitchen. The lavender cream can even be made ahead of time, so you can quickly froth it whenever you want to upgrade your drinks. If you enjoy experimenting with matcha drinks and trying new lavender matcha recipes, this iced latte is a pretty and flavorful option to add to your routine.
Jump to Recipe
Ingredients for Lavender Cold Foam Matcha Latte
For the Lavender Cream (Cold Foam Base)
- 1 cup heavy cream
- ½ cup milk
- 2 teaspoons dried culinary lavender
- ¼ cup sugar
- ½ teaspoon vanilla extract
- 1–2 drops purple food coloring (optional, for color)
For the Iced Matcha Latte
- 1-2 teaspoons matcha powder
- 2 tablespoons hot water
- 1 cup milk (dairy or oat milk both work well)
- 1–2 teaspoons honey or simple syrup (optional)
- 1 cup ice
Tools You Need
- Milk frother
- Fine mesh strainer
- Mason Jar with a lid
How to Make Lavender Cold Foam
1. Pour 1/2 cup of milk into a microwave-safe bowl or measuring cup. Microwave for about 45–60 seconds, until the milk is hot and just beginning to bubble.
2. Stir the dried lavender buds into the hot milk.
3. Cover the container with plastic wrap and let the lavender steep for 10–15 minutes.
4. Strain the lavender buds out using a fine mesh strainer. Press the buds gently with the back of a spoon to squeeze out as much lavender flavor as possible.
5. While the milk is still warm, stir in the sugar until it dissolves.
6. Pour the lavender milk into a mason jar and use a handheld milk frother to mix everything well.
7. Add the heavy cream and froth again briefly to combine.
8. Add 1–2 drops of purple food coloring if desired and use the frother to mix until the color is evenly distributed.
9. Put a lid on the jar and store the lavender cream in the refrigerator until cold.
10. When ready to make cold foam, pour about ¼ cup of the lavender cream into a glass or small jar and froth with a milk frother for 30-60 seconds until light and foamy.
How to Make an Iced Matcha Latte
1. In a small bowl, whisk the matcha powder with the hot water until smooth and no clumps remain.
2. Stir in honey or simple syrup if you prefer a sweeter drink.
3. Fill your glass with ice.
4. Pour the milk over the ice, leaving a little space at the top for the cold foam.
5. Slowly pour the whisked matcha into the glass. Gently stir your glass to distribute the matcha throughout.
Assemble the Lavender Matcha Latte
1. Spoon or pour the lavender cold foam over the iced matcha latte.
2. Let the foam gently cascade into the drink.
3. Sprinkle a tiny pinch of dried lavender on top if desired.
4. Serve immediately and enjoy.
Pro Tips
- Use good-quality matcha. Bright green matcha powder will give the latte a much prettier color and smoother flavor. Don’t use the pre-made matcha latte mix for this. Or, if you do, make sure it can be used for iced matcha lattes and follow the instructions on the container for this mix. Then, pour lavender cold foam on top of an iced matcha latte.
- Be careful taste-testing your lavender. I wouldn’t recommend taste-testing your lavender first thing when you strain out the buds because it will be highly concentrated. Wait until you add all the cream and sweetener and then taste test your lavender cold foam base. If it’s too lavender-y, you can always add a bit more heavy cream to dilute the flavor.
- Don’t skip frothing the foam. You want a thick but pourable foam so it slowly mixes into the matcha. I wish it had been faster, but for me, it took a good 1 minute of frothing to get the texture I wanted. Also, it helps if your cold foam base is truly cold.
- Chill the lavender cream fully before frothing. Cold cream produces the fluffiest foam. Also, cold foam isn’t going to mix well into a hot matcha latte. I’m not saying it can’t be done, but your cold foam will deflate pretty fast in a hot drink. It would probably still taste fine, but you might need to add more lavender-infused cream to really get the flavor, depending on how intense your hot matcha flavor is.
FAQs
How long does lavender cream last in the fridge?
You can store lavender cream in a sealed mason jar in the refrigerator for up to 4–5 days. Simply froth a small portion whenever you want to make cold foam.
Can I make lavender cold foam without a milk frother?
Yes. You can shake the lavender cream in a tightly sealed jar for about 60 seconds until it becomes foamy. You could use an electric mixer, but normally for that you would want to use at least a ½ cup of the cold foam base, which is probably enough for 2 iced matcha lattes.
What milk works best for matcha lattes?
Whole milk, oat milk, and almond milk all work well. Oat milk tends to produce the creamiest texture, but it’s all based on your personal preference.
Can I make this drink hot instead of iced?
You could, but your foam won’t necessarily stay foamy for long. Instead of using ice, you can heat your milk before adding it to the whisked matcha and then top with the lavender foam. However, the cold foam will dissolve quicker into a hot drink.
This iced matcha latte with lavender cold foam is a simple way to enjoy a café-style drink at home. The creamy lavender foam adds a soft floral flavor that pairs beautifully with the bold taste of matcha.
By keeping lavender cream in the refrigerator, you can easily froth a small amount whenever you want to make this drink. It’s a great recipe to add to your collection of lavender matcha recipes and a fun choice when you’re looking for creative matcha snacks or refreshing matcha drinks to enjoy any time of day.
Iced Matcha Latter with Lavender Cold Foam
Equipment
- 1 milk frother
- 1 small, fine mesh strainer
Ingredients
For the Lavender Cream (Cold Foam Base)
- 1 cup heavy cream
- ½ cup milk
- 2 tsp dried culinary lavender
- ¼ cup sugar
- ½ tsp vanilla extract
- purple food coloring optional, for color
For the Iced Matcha Latte
- 1-2 tsp matcha powder
- 2 Tbsp hot water
- 1 cup milk dairy or oat milk both work well
- 2 tsp honey or simple syrup optional
- 1 cup ice
Instructions
Make Lavender Cold Foam
- Pour 1/2 cup of milk into a microwave-safe bowl or measuring cup. Microwave for about 45–60 seconds, until the milk is hot and just beginning to bubble.
- Stir the dried lavender buds into the hot milk.
- Cover the container with plastic wrap and let the lavender steep for 10–15 minutes.
- Strain the lavender buds out using a fine mesh strainer. Press the buds gently with the back of a spoon to squeeze out as much lavender flavor as possible.
- While the milk is still warm, stir in the sugar until it dissolves.
- Pour the lavender milk into a mason jar and use a handheld milk frother to mix everything well.
- Add the heavy cream and froth again briefly to combine.
- Add 1–2 drops of purple food coloring if desired and use the frother to mix until the color is evenly distributed.
- Put a lid on the jar and store the lavender cream in the refrigerator until cold.
- When ready to make cold foam, pour about ¼ cup of the lavender cream into a glass or small jar and froth with a milk frother for 30-60 seconds until light and foamy.
Make an Iced Matcha Latte
- In a small bowl, whisk the matcha powder with the hot water until smooth and no clumps remain.
- Stir in honey or simple syrup if you prefer a sweeter drink.
- Fill your glass with ice.
- Pour the milk over the ice, leaving a little space at the top for the cold foam.
- Slowly pour the whisked matcha into the glass. Gently stir your glass to distribute the matcha throughout.
Assemble the Lavender Matcha Latte
- Spoon or pour the lavender cold foam over the iced matcha latte.
- Let the foam gently cascade into the drink.
- Sprinkle a tiny pinch of dried lavender on top if desired.
- Serve immediately and enjoy.
