Honey Lavender Matcha Latte (Hot or Iced)

Course: Drinks

Cuisine: Fusion, Japanese

Diet: Gluten Free, Vegetarian

Prep Time: 5

Total Time: 5

Servings: drink

Calories: 103kcal

Author: Jazzmine Woodard

Calming matcha latte made easy with lavender honey syrup two different ways

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Equipment

1 bamboo whisk
1 frothing wand
1 mug or highball glass for iced

Ingredients

1 tablespoon lavender honey syrup
1-2 teaspoon matcha powder
¼ teaspoon vanilla extract
2 ounces boiling water
6 ounces milk
ice for iced option

Instructions

To Make Hot Lavender Matcha Latte

Dissolve lavender syrup, matcha powder, and vanilla extract in boiling water with a bamboo whisk or frothing wand.
1 tablespoon lavender honey syrup, 1-2 teaspoon matcha powder, ¼ teaspoon vanilla extract, 2 ounces boiling water
Heat milk to steaming (not boiling) then carefully swirl a frothing wand just below the surface of the milk to create foam.
6 ounces milk
Pour prepared flavored matcha and steamed milk into a heat-safe mug and serve warm.

To Make Iced Lavender Matcha Latte

Dissolve lavender syrup, matcha powder, and vanilla extract in boiling water with a bamboo whisk or frothing wand.
Fill a highball glass halfway with ice, followed by milk then pour in prepared flavored matcha. Serve cold.
ice

Notes

To Make the Syrup

Heat one cup of honey, one cup of water, and one cup of (culinary grade) dried lavender buds in a saucepan over medium-high heat, and stir until the honey is dissolved.
Bring the mixture to a boil, then remove from the heat. Steep for at least 20 minutes (longer is better) to allow the lavender flavor to infuse the syrup.
Strain out the lavender flowers before use. Store leftover syrup in an airtight container. Makes 16 servings.

Preparation

You can make a matcha latte up to three days ahead of time and store it in the refrigerator. Just keep in mind that some separation is likely to occur so give it a good stir before drinking.

Nutrition