Iced Lavender Cream OatMilk Matcha
This iced lavender cream oatmilk matcha layers a grassy, umami-rich culinary-grade matcha latte over two cups of ice, then crowns it with a cloud of silky lavender cold foam—made from heavy cream, milk, and lavender simple syrup—creating a drink that’s floral, earthy, lightly sweet, and almost too pretty to sip. Almost.
Honestly? This drink started as a “let me see if I can dupe the Starbucks version at home” experiment on a slow Sunday morning. One batch in, I was fully obsessed—and a little smug about it. The lavender cold foam floats on top like a pastel dream, and when it slowly ribbons down into the green matcha, you get this gorgeous ombre that belongs on your Instagram feed.
If you’re already a matcha lover, you know the struggle of paying café prices for something you could totally make yourself. If you love this lavender cream matcha drink, you’ll also want to try our green tea latte with whipped cream—it’s just as cozy and just as easy.
Table of Contents
Why You’ll Love This Iced Lavender Matcha Latte
The lavender cream oatmilk matcha latte hits that magical sweet spot between wellness drink and dessert-adjacent indulgence. It’s earthy from the matcha, floral from the lavender, creamy from the cold foam, and refreshing from all that ice. Every sip is genuinely a little moment.
It’s faster than a coffee shop run. We’re talking 10 minutes, two glasses, and zero barista tips required. I’ve made this half-asleep on weekday mornings and it still came out gorgeous.
You can customize it completely. Dairy-free? Use oat milk (highly recommended—it’s naturally a little sweet and creamy). Need it sweeter? Add an extra teaspoon of honey. Want the foam more purple? A drop of food coloring and suddenly you’ve got a drink that looks like it came from a unicorn café.
It’s genuinely impressive for guests. Pour these out at brunch and watch everyone assume you secretly went to culinary school. According to Serious Eats, cold foam is just lightly aerated dairy—meaning it’s way more forgiving than whipped cream and hard to mess up once you get the feel for it.
And if you’re a matcha dessert person (hi, welcome to the club), our creamy matcha mousse recipe is calling your name for after dinner.
Nutritional Peek (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~185 kcal |
| Protein | 3g |
| Carbohydrates | 10g |
| Fat | 15g |
Estimates based on oat milk and 1 tsp honey per serving. Numbers vary with substitutions.
What Do You Need for This Lavender Cream Oat Milk Matcha Recipe?
You don’t need a long grocery list for this lavender cream oatmilk matcha recipe—just a few quality ingredients and you’re basically a café. The star here is the matcha powder, so go culinary grade at minimum; ceremonial is even better if you want that smoother, less bitter flavor.
Lavender Cold Foam
| Amount | Ingredient |
|---|---|
| ½ cup | Heavy cream — this is what makes the foam thick and luscious |
| ¼ cup | Milk — Starbucks uses 2% dairy; any milk works here |
| 2 tsp | Lavender simple syrup — see notes! Or use lavender milk tea powder in a pinch |
| 1–2 drops | Purple food coloring — totally optional, but so fun |
Iced Matcha Latte
| Amount | Ingredient |
|---|---|
| 2 tsp | Matcha powder, culinary grade — I love whisking this fresh every time |
| ¼ cup | Hot or filtered water — just warm enough to dissolve the matcha |
| ¾ cup | Oat milk — Starbucks’ go-to, and honestly the right call for creaminess |
| 2 cups | Ice — fill those glasses generously! |
| 1 tsp | Honey — optional, up to 2 tsp if you like it sweeter |
What Equipment Do You Need?
Nothing fancy required. Here’s what to grab:
- Handheld milk frother (easiest method!) or a French press
- Small bowl for whisking matcha
- Bamboo chasen (matcha whisk) or a regular metal whisk — both work
- Two tall serving glasses
- Measuring spoons and cups
Optional: A tall glass or mason jar for frothing if using a handheld frother—more room = better foam.
How Do You Make Iced Lavender Cream Oat Milk Matcha Step by Step?
Making this iced lavender cream oatmilk matcha is a two-part process—foam first, latte second, then the big pour. Let’s do this.
Make the Lavender Cold Foam
- Combine the foam ingredients. Add ½ cup heavy cream, ¼ cup milk, 2 tsp lavender simple syrup, and a drop of purple food coloring (if using) into a tall glass (for handheld frother) or directly into a French press.
- Froth it up. With a handheld frother, froth until the mixture just about doubles in volume—you want soft, spoonable foam, not stiff peaks like whipped cream. If using a French press, pump the plunger up and down 30–40 times with a steady rhythm until the volume increases. (Don’t rush it—steady pumps create more uniform bubbles.)
- Set it aside. Park your foam on the counter or fridge while you make the matcha latte. It holds beautifully for several minutes.
Make the Iced Matcha Latte
- Whisk the matcha. Add 2 tsp culinary-grade matcha powder to a small bowl and pour in ¼ cup of hot (not boiling) filtered water. Using a bamboo chasen or metal whisk, whisk in a quick W or M motion until the matcha is fully dissolved and no dry clumps remain—you’re looking for a smooth, vibrant green liquid with a little froth on top.
- Add milk and sweetener. Pour in ¾ cup oat milk and 1 tsp honey (if using), then stir gently to combine. The color will shift to a gorgeous muted green.
- Build your glass. Fill each serving glass with 1 cup of ice, then pour the matcha latte evenly between the two glasses.
Assemble the Drink
- Float the lavender cold foam. Spoon or slowly pour the lavender foam over the back of a spoon onto the iced matcha latte so it rests on top in a thick, cloud-like layer. Watch it slowly drift down the sides—that’s the moment. Serve immediately and sip through the foam so every taste has a little of both layers.
Pro Tips for the Best Lavender Oat Milk Matcha Latte
When you’re making a lavender oatmilk matcha latte, the foam is everything—and the biggest mistake is over-frothing. You want the cold foam thick and pourable, not stiff like butter. If it gets too thick, stir in a splash of cold milk to loosen it back up.
Don’t use boiling water for your matcha. Water above 80°C (175°F) scorches the delicate catechins in matcha, turning the flavor bitter and harsh. According to King Arthur Baking, the ideal temperature for matcha is between 70–80°C for a smoother, sweeter cup. Let your kettle cool for a couple of minutes before whisking.
Make your lavender simple syrup ahead of time. Combine equal parts sugar and water in a small saucepan, add 2 tablespoons of dried culinary lavender buds, bring to a gentle simmer, then steep for 15 minutes and strain. It keeps in the fridge for up to two weeks and makes this drink a 5-minute assembly job.
Oat milk really is the best choice here. Its mild natural sweetness and creamy texture complement matcha without overpowering the floral lavender notes. Coconut milk is a great second option if you want a slightly richer, tropical edge.
Troubleshooting: What If Something Goes Wrong?
Why is my cold foam not thickening? It’s almost always a ratio issue—if you’ve used too much milk and not enough heavy cream, the foam won’t hold. Make sure you’re using at least ½ cup of heavy cream per batch. Also, cold ingredients froth better, so chill your cream and milk before frothing.
Why does my matcha taste bitter? You likely used water that was too hot. Let your water cool for 2–3 minutes after boiling before adding it to the matcha powder. Also, culinary-grade matcha is more bitter than ceremonial—a small amount of honey or oat milk goes a long way to balance it.
Why is my foam sinking into the drink? No worries—this is usually because the foam wasn’t thick enough, or because you poured it in too fast. Try pouring it slowly over the back of a spoon to let it settle gently on top. A denser cold foam floats longer.
Why does my lavender flavor taste soapy? You may have used too much lavender syrup, or the syrup steeped too long. Lavender is potent—start with 1 tsp in the foam and taste before adding more. A little really does go a long way.
Variations and Twists on This Lavender Cream Matcha Drink
This lavender cream matcha drink is wonderfully flexible. Here are some fun ways to riff on it:
- Fully dairy-free version: Use full-fat coconut cream instead of heavy cream for the cold foam. It froths surprisingly well and adds a subtle coconut-lavender flavor that’s genuinely dreamy.
- Honey lavender twist: Add a drizzle of raw honey directly into the matcha latte AND the foam for double floral sweetness. Spring vibes only.
- Vanilla lavender variation: Add ¼ tsp pure vanilla extract to the cold foam mixture before frothing. It rounds out the floral notes beautifully.
- Hot version: Skip the ice, heat the oat milk, and spoon the cold foam on top just before serving. The foam melts slowly into the drink and it’s incredibly cozy on a rainy afternoon.
- Extra matcha dessert moment: If you want to turn this into a full dessert experience, check out our matcha white chocolate mousse—it pairs unbelievably well with this drink as an afternoon treat.
How Should You Serve, Store, and Save This Drink?
Serving
Serve the iced lavender matcha latte immediately after assembling—the contrast between the cold matcha latte and the creamy foam on top is best fresh. Use a clear glass to show off those gorgeous layers, and consider a wide straw so you get foam in every sip.
Storage
You can store the matcha latte base (without foam) in the fridge in a sealed jar for up to 24 hours. Give it a quick stir before using because the matcha can settle at the bottom. The lavender cold foam is best made fresh each time—it deflates after about 30 minutes.
Make-Ahead Tips
Pre-batch the matcha latte and keep the lavender simple syrup in the fridge. When you’re ready, just froth the foam, fill a glass with ice, pour, and top. You’re looking at a 3-minute assembly once the prep is done.
No-Waste Kitchen Magic
- Leftover lavender simple syrup is gorgeous stirred into lemonade, sparkling water, or drizzled over vanilla ice cream.
- Extra cold foam that didn’t make it onto the drink? Spoon it into your morning coffee. Lavender coffee foam is underrated and absolutely delicious.
- Matcha latte base left in the pitcher? Pour it into ice cube trays, freeze, and use the matcha cubes in future drinks so they don’t water down your latte.
Frequently Asked Questions
Can I make iced lavender cream oat milk matcha ahead of time?
Yes! You can prep the matcha latte base and store it in the fridge for up to 24 hours. Make the lavender cold foam fresh right before serving—it only takes 2 minutes and tastes much better when freshly frothed.
What’s the best substitute for lavender simple syrup in this recipe?
Lavender milk tea powder is a great shortcut—just dissolve 1–2 teaspoons into the foam mixture. You can also use a store-bought lavender syrup (Monin makes a great one). If you can’t find either, a drop of culinary lavender extract mixed with plain simple syrup works in a pinch.
Can I make this lavender matcha latte without heavy cream?
You can, but the foam won’t be as thick or long-lasting. Full-fat coconut cream is the best dairy-free substitute—it froths well and adds a subtle richness. Regular oat milk or almond milk alone won’t hold a foam structure for very long.
Why is my iced lavender matcha latte not sweet enough?
Matcha is naturally earthy and slightly bitter, especially culinary grade. Try increasing the honey to 2 teaspoons in the latte base, or add an extra teaspoon of lavender syrup to the foam. You can also use presweetened matcha powder (like Starbucks does) if you prefer a sweeter baseline.
What kind of matcha powder is best for this iced drink?
Culinary-grade matcha works perfectly here and is more affordable. If you want an even smoother, less astringent flavor, ceremonial-grade matcha is worth the splurge. Avoid flavored or sweetened matcha blends—they can throw off the balance with the lavender.
How do I make lavender simple syrup at home?
Combine ½ cup sugar and ½ cup water in a small saucepan over medium heat. Add 2 tablespoons of dried culinary lavender buds, bring to a gentle simmer, then remove from heat and steep for 15 minutes. Strain out the flowers and store the syrup in the fridge for up to two weeks.
Ready to Make Your New Favorite Drink?
There’s something genuinely joyful about making a drink this beautiful in your own kitchen—and this iced lavender cream oatmilk matcha delivers every single time. Whether it’s a slow weekend morning or a midweek “I deserve something nice” moment, this is the drink for it.
I’d love to see your version! Drop a comment below, share your photos, and tell me if you added any fun twists. And if you’re in a full matcha mood today, don’t miss our creamy matcha mousse recipe—it’s the perfect companion dessert to this drink.
Baked with love by Rebeccah Ellene.
Iced Lavender Cream Oat Milk Matcha
Equipment
- Handheld milk frother or French press
- Small bowl
- Bamboo chasen (matcha whisk) or metal whisk
- Two tall serving glasses
- Measuring spoons and cups
Ingredients
Lavender Cold Foam
- ½ cup Heavy cream This is what makes the foam thick and luscious
- ¼ cup Milk Starbucks uses 2% dairy milk; any milk works here
- 2 tsp Lavender simple syrup See notes for homemade version, or use lavender milk tea powder as a substitute
- 1-2 drops Purple food coloring Optional, but fun for a lavender hue
Iced Matcha Latte
- 2 tsp Matcha powder Culinary grade minimum; ceremonial grade for a smoother, less bitter flavor
- ¼ cup Hot filtered water Warm but not boiling—ideal temperature is 70–80°C (158–175°F)
- ¾ cup Oat milk Starbucks’ go-to; coconut milk also works for a richer taste
- 2 cups Ice Fill glasses generously
- 1 tsp Honey Optional; use up to 2 tsp if you prefer a sweeter drink
Instructions
- Make the Lavender Cold Foam: Add ½ cup heavy cream, ¼ cup milk, 2 tsp lavender simple syrup, and a drop of purple food coloring (if using) into a tall glass (for handheld frother) or directly into a French press.
- Froth the foam: With a handheld frother, froth until the mixture just about doubles in volume—you want soft, spoonable foam, not stiff peaks. If using a French press, pump the plunger up and down 30–40 times with a steady rhythm until the volume increases. Don’t over-froth or it will turn into whipped cream.
- Set the foam aside: Park your lavender cold foam on the counter or in the fridge while you prepare the matcha latte. It holds beautifully for several minutes.
- Whisk the matcha: Add 2 tsp culinary-grade matcha powder to a small bowl and pour in ¼ cup of hot filtered water. Using a bamboo chasen or metal whisk, whisk in a quick W or M motion until the matcha is fully dissolved with no dry clumps—you’re looking for a smooth, vibrant green liquid with a little froth on top.
- Add milk and sweetener: Pour in ¾ cup oat milk and 1 tsp honey (if using), then stir gently to combine. The color will shift to a gorgeous muted green.
- Build your glasses: Fill each serving glass with 1 cup of ice, then pour the matcha latte evenly between the two glasses.
- Float the lavender cold foam: Spoon or slowly pour the lavender foam over the back of a spoon onto the iced matcha latte so it rests on top in a thick, cloud-like layer. Serve immediately and sip through the foam so every taste has a little of both layers.
