This Starbucks-dupe Lavender Cream Iced Matcha Latte is like tasting spring in a glass! Smooth and creamy matcha is served with your milk of choice over ice, then topped with Lavender Cream Cold Foam with its sweet and subtle floral notes. Altogether, it’s a drink that will have you daydreaming about gorgeous blooming spring gardens instead of morning traffic.
make it with:
Lavender Cream Cold Foam
This fluffy, creamy cold foam is flavored with lavender and is light enough to sip with ease. A tasty topping to lattes!
A Beginner’s Guide to Matcha
Matcha is a powdered green tea that originated in Japan around 1,000 years ago. It’s different from most teas because the entire tea leaf is ground up and mixed in hot water or milk rather than the leaves being steeped in hot water and then removed. Matcha is full of antioxidants and vitamins, so it’s a favorite of health conscious consumers. It’s made from the same leaves as regular green tea, but has more caffeine thanks to the whole tea leaf being used. I love its earthy delicate flavor and the calm alertness that the caffeine gives me.
There are several different kinds of matcha that you’ll find on store shelves or online. I’m no matcha expert, but here’s a few basics about it:
1st and 2nd Harvest
A lot of matchas will include labeling about being 1st or 2nd harvest. But what does that mean?! First harvest leaves are the most delicate and least bitter, making them the only leaves that are acceptable for ceremonial grade matcha. There’s a very narrow 2-week harvest window for these leaves after winter.
Once the first harvest is done, the same plants will continue produce leaves allowing for subsequent harvests, sometimes even up to 5 times. Matcha is usually only made with 1st or 2nd harvest leaves – 3rd harvest can be used for matcha but is reserved only for ingredient grade. These leaves are a less vibrant green with a lot of flavor, but also a lot of bitterness. Bulk tea production like tea bags and bottled green teas usually come from 3rd harvest or beyond.
Matcha Grades
Okay, so as far as I can tell based on my research, there are officially 2 grades of matcha (ceremonial and culinary), but there’s a whole spectrum of quality when it comes to matcha, so I’ve broken it down into 3 grades with some caveats and overlap.
- Ceremonial grade – Made with the highest quality 1st harvest tea leaves that yield a vibrant green color, this matcha has a delicate, slightly sweet flavor with very little bitterness. It’s generally reserved for serious matcha drinkers and is not meant to be mixed into lattes or used in baked goods. It’s the kind of matcha that is used for a thick tea called koicha. This is also the most expensive variety you can get, at least here in the states, though some brands make several grades of matcha within the ceremonial category.
- Premium or Drinking grade – You might also find this one labeled as “tea masters blend” since it can be made with a blend of 1st and 2nd harvest leaves, or even just early 2nd harvest leaves. It has more bitterness than the ceremonial grade, but also more intense flavor. This one falls somewhere between ceremonial and culinary grade matcha, though it’s often classified at the premium end of culinary matcha. This one is great for drinking solo or mixing into lattes.
- Culinary grade – Culinary grade matcha is generally made with only 2nd harvest leaves, though this grade can be split even further into premium and ingredient grade. The premium one is made with early 2nd harvest and is still good for lattes, but can also be used for baking. Ingredient grade could even come from 3rd harvest leaves and isn’t recommended for drinking or for making lattes and is really reserved for what the name says – for use as an ingredient in other recipes. That said, most commercial applications using matcha are using this type (hi, big coffee chains!). The matcha flavor is the strongest with ingredient grade, but it’s also the most bitter, so it needs to be mixed with sugar or other ingredients to be enjoyable.
Ingredients and Substitutions
Here’s what you’ll need to make this Lavender Cream Iced Matcha Latte at home:
- Milk – I used oat milk for this recipe, but whatever neutral tasting milk you enjoy will work. If you’re looking for a milk that’s more macro friendly but tastes great, check out this post.
- Matcha powder – Check out my Beginner’s Guide to Matcha above for tips on choosing a matcha powder.
- Vanilla syrup – You need a sweetener of some kind in the matcha/milk mixture, but using more Lavender Simple Syrup would overpower the matcha. Something more neutral like vanilla flavored syrup or even unflavored sweetener is perfect.
- Lavender Cream Cold Foam – Made with Lavender Simple Syrup, heavy cream, and 2% milk, this quick and easy cold foam whips up with a milk frother into a perfectly creamy but light foam that’s easy to drink.
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Recipe
Lavender Cream Iced Matcha Latte
Ingredients
- 8 oz Planet Oat Unsweetened Vanilla Oatmilk
- 2 tbsp hot water
- 1 tsp matcha powder
- 1 pump Jordan's Skinny Syrups Sugar Free Vanilla Syrup, (a little less than 0.5 fl oz)
- 1/4 cup Lavender Cream Cold Foam
Instructions
- Whisk matcha powder into the hot water, then pour into a serving glass. Top with ice, then pour oat milk over top. Stir until combined, then top with Lavender Cream Cold Foam before serving.
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