Name: Iced Lavender Matcha Latte (5-Minute Starbucks Copycat)
Cook time: 5 min
Total time: 5 min
Ingredients: 3 Tablespoons full-fat canned coconut milk (at least 17% fat content); 1 Tbsp lavender simple syrup ((see notes below for a quick & easy recipe) more to taste); 1/4 tsp red beet powder ((OPTIONAL) can sub with 2 drops of red food coloring); 1/8 tsp blue pea flower powder ((OPTIONAL) can sub with 1 drop of blue food coloring); 1 teaspoon matcha powder; 2 Tablespoons hot water (about 60 to 80℃ (140 to 176℉), so do NOT use boiling water which would have been at 100℃ (212℉)); 1/2 cup ice cubes ((OPTIONAL)); ¾ cup (plant-based) milk

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5-minute lavender matcha latte that beats the Starbucks version! Much healthier and vegan-friendly; can be served both warm and cold with ice!

Iced lavender matcha latte Starbucks copycat on top of two wooden coasters.

Why You Will Love This Matcha Lavender Latte

🌿 Unique blend of calming lavender and energizing matcha for a refreshing twist.
💪🏼 Starbucks copycat, but without excessive additional sugar!
🍵 Quick and simple—ready in just 5 minutes!
🌸 Delicate floral aroma that adds a touch of elegance to your daily latte.
🍯 Naturally sweetened without refined sugars.
🌱 Vegan-friendly, using plant-based milk and sweetened with lavender-infused vegan honey made with agave syrup.

A cold glass of iced matcha lavender latte on a wooden plank with lavender flowers around.

What Does Lavender Matcha Latte Taste Like?

Lavender matcha latte is a creamy blend of earthy matcha with creamy and sweet cold foam with the floral aroma of lavender. In Starbucks or Dutch Bros, it’s usually served cold with ice, but you can turn this into a warm drink!

Ingredients

First up, ingredients for our lavender cold foam!

Full-fat canned coconut milk: Instead of using ultra processed (whipped) cream, this is our vegan substitute to get those creamy and fluffy cold foam!
Lavender simple syrup: The dried lavender flowers in this simple syrup infuses a delicate floral sweetness that pairs great with matcha!
- Make your own Honey Lavender Simple Syrup using my recipe which is refined sugar-free and 100% vegan (the secret is to use agave syrup + apple juice for that vegan honey!)
Red beet powder (optional): Provides a natural pink hue.
- Sub with any red food coloring, or simply omit it!
Blue pea flower powder (optional): Adds a natural blue tint.
- Sub with any blue food coloring, or simply omit it!

Ingredients for lavender matcha latte with labels on a white marble.

And now, the matcha latte ingredients!

Matcha powder: The second star ingredient! It infuses an earthy flavor and a vibrant green color.
- Opt for ceremonial grade matcha for the best result.
Hot water: Keep it between 60 to 80℃ (140 to 176℉), so do NOT use boiling water which would have been at 100℃ (212℉). This prevents the matcha from ‘burning’ and getting too bitter!
Ice cubes (optional): For those who prefer their latte cold.
Plant-based milk: Provides a creamy base without dairy. My personal favorites are almond milk, oat milk, or more coconut milk (like in my Coconut Matcha Latte)!

Step-by-step Instructions

Warm your canned coconut milk for 30-45 seconds in the microwave.

Cold coconut milk won’t froth as well as warm ones so don’t skip this step!

Add your lavender simple syrup, red beet powder, and blue pea flower powder to your coconut milk.

Then use your handheld frother to froth for about 1 minute. You want the coconut milk to double in quantity and there should be no more clumps from the coloring powder.

Pouring in the lavender simple syrup into warm coconut milk.

Red and blue food coloring powder in a glass of coconut milk, taken from above.

Now let the lavender cream cool down for a bit as we prepare our matcha.

If you don’t like that feeling of warm cream in your cold latte, you can put your lavender mixture in the fridge/freezer for 5-10 minutes. Just be sure to NOT go past 10 minutes as that will change its texture and consistency.

Prepare matcha by first sifting the matcha into a flat-bottomed bowl.

Then whisk the matcha and hot water until smooth. Use a matcha whisk to whisk in a W or Z motion (instead of the regular circular motion), or use a handheld frother.

Whisking a bowl of matcha using a bamboo matcha whisk.

Transfer matcha to a glass, add ice cubes (if using), and slowly pour in plant-based milk.

Top with lavender cold foam and serve your iced matcha latte immediately for a refreshing treat!

Note that after awhile, the cold foam might curdle a little. This is totally normal! Just give everything a quick stir and you’re good to go!

Pouring matcha mixed with water into a tall glass jar.

Pouring milk into a tall glass jar filled with matcha and ice cubes.

Prefer a Warm Latte Instead? I got you!

It’s exactly the same steps as above, except for 3 notes:

Be sure to use plant-based milk that froths well. Barista plant-based milk should froth nicely, while regular plant-based milk may not always froth well.
Omit the full-fat canned coconut milk since you don’t need that cold foam.
Instead of warming and frothing your coconut milk, you would then just froth your plant-based milk.

And if you’re a bit confused, simply follow the steps to this Warm Coconut Matcha Latte recipe, substituting the coconut milk there with any plant-based milk that froths well!

Top Tips

Sifting Matcha: This ensures a smooth and lump-free consistency.
- You can totally skip if you don’t have a sifter, but for the best matcha latte, I’d recommend getting one!
Proper Water Temperature: Use warm (60 to 80℃ / 140 to 176℉), not boiling water to avoid excessively bitter matcha.
Adjust Sweetener: Sweetness level highly depends on personal preference! So taste test and adjust your lavender syrup!
Correct Coconut Milk: Use full-fat canned coconut milk. The ones that is commonly used in curries and Asian cooking.
- NOT the boxed coconut milk meant for drinking, NOT canned coconut cream (which might be too heavy for this recipe), and definitely NOT coconut water.
- For the complete explanation of using coconut milk in lattes, check out my Coconut Milk Matcha Latte post.

Close-up of a tall glass jar filled with iced lavender matcha latte, with another matcha latte on the left.

Serving Suggestions

Serve this honey lavender matcha latte with light bites such as my chocolate-covered grapes, dark chocolate peanut clusters, crispy adobo fries, or garlic pita bread chips.

If you’d like Japanese bites specifically, make my Nutella daifuku mochi, or my green tea mochi ice cream. For savory options, try my asparagus sushi roll, kimchi sushi roll, or shiitake mushroom roll!

Two glasses of matcha lavender latte with another glass filled with straws.

What Flavors Pair Well with Lavender?

Lavender is great when combined with berries, lemon, honey (and therefore my vegan honey lavender syrup), and ice cream!

It also pairs well with coconut, apricots, peaches, and mangoes. Lavender is also used in herbes de Provence, a blend of dried herbs often used in French or Mediterranean cuisine!

What Flavour Goes Well with Matcha?

When turned into matcha latte, we first have to talk about the best milk pairing. I’m lactose-intolerant, but even before I found out about that, I already noticed that matcha pairs better with plant-based milk like oat milk (such as in this Matcha Oat Latte), almond milk, or coconut milk, than with regular cow’s milk.

When it comes to toppings pairing, matcha is great with floral tones like lavender, and with fruity tones like berries (like in my Matcha and Blueberries Flax Pudding) and mangoes (like in my Mango Matcha Latte). Other options also include bananas, avocado, pineapple, and chocolate (like in my Matcha & Dark Chocolate Baked Oats).

A glass of iced matcha lavender latte on a wooden plank and coaster, with lavender syrup and flower in the background.

Storage Instructions

This matcha lavender latte is best when served fresh. I do NOT recommend making it ahead of time.

Having said that, it should only take a maximum of 5 minutes to assemble this drink. Just be sure to make your lavender honey syrup in advance and you’re good to go!

Note that once opened, you want to seal the top of your coconut milk as much as you can. I usually just use a cling wrap or a reusable drink cap/cover. Sealing it properly allows the coconut milk to last for up to 7 days. That’s enough coconut milk for a whole week!

FAQ

Yes, matcha latte in general does contain caffeine due to the matcha powder, though generally less than coffee.

For more information about the caffeine content in matcha and how it compares to coffee, check out this Healthline article.

Yes, matcha and lavender complement each other well, creating a blend of earthy matcha with the floral sweetness of lavender!

Matcha pairs well with many ingredients, but some combinations may could be really hard to get to the correct ratio.

Some of these are combining matcha with citrus, or with any food that is already really rich on its own (like a heavy fruit tart) since the matcha flavor might clash with the main flavor for the tart. However, most of the time, using just a pinch of matcha shouldn’t affect the results too much, so be sure to start small!

A glass of lavender matcha latte taken at an angle from above to also show the cold foam on top.

Want More Refreshing Drinks?

For more matcha recipes, try this classic coconut milk matcha latte (both warm or cold). Or this mango matcha latte for another delicious matcha pairing. If you’re looking for a simple matcha dessert, make this

If you’re a fan of berries, then check out my Korean strawberry oat milk which is super easy to make but looks really pretty! And if you want a healthy milkshake, try this Nutella Banana Milkshake (without Ice Cream)!

And if you’d like to learn more about other pretty purple vegetables, check out my 30 Purple Vegetables post!