Description
This Simple Matcha Latte with Lavender Cold Foam is a refreshing and elegant drink perfect for any time of day. Combining vibrant matcha green tea with sweet notes from simple syrup and a creamy oat milk base, it’s topped with a delicate lavender-infused cold foam, delivering a floral twist with every sip. Ideal for those craving a unique, cafe-style beverage at home.
Ingredients
Scale
Matcha Latte
- 2.5 tsp matcha powder (Ippodo Tea for vibrant green color)
- 1 tbsp hot water (ideally 175°F to prevent bitterness)
- 1.5 tbsp simple syrup
- 1.25 cup oat milk (preferably Oatly Full Fat for creaminess)
- 1 cup ice
Lavender Cold Foam
- 1.75 oz heavy cream
- 1 oz cold milk (chilled from fridge for better frothing)
- 1.25 tbsp lavender syrup (Monin brand recommended for floral, non-soapy taste)
- 4 drops purple food coloring
- 1/4 tsp vanilla extract
Instructions
- Prepare the Matcha Base: In a small bowl, whisk 2.5 teaspoons of matcha powder with 1 tablespoon of hot water heated to about 175°F. Whisk until smooth and fully dissolved to avoid bitterness and achieve a vibrant green color.
- Sweeten the Matcha: Stir in 1.5 tablespoons of simple syrup into the whisked matcha to add a balanced sweetness that complements the earthy flavor.
- Assemble the Latte: Fill a glass with 1 cup of ice, then pour in 1.25 cups of creamy oat milk, followed by the sweetened matcha mixture. Stir gently to combine for a smooth and chilled matcha latte.
- Make the Lavender Cold Foam: In a small pitcher, combine 1.75 ounces of heavy cream, 1 ounce of cold milk, 1.25 tablespoons of lavender syrup, 4 drops of purple food coloring, and 1/4 teaspoon of vanilla extract. Froth this mixture using a milk frother or whisk vigorously until light and airy foam forms.
- Top the Latte: Spoon the lavender cold foam generously over the prepared matcha latte glass. The floral scented foam adds an elegant aroma and a beautiful layer of purple topping.
- Serve Immediately: Serve the matcha latte with lavender foam at once to enjoy the contrast of cold beverage and smooth, flavorful foam topping.
Notes
- Use water heated to about 175°F to prevent matcha bitterness and preserve flavor.
- Oat milk gives the creamiest texture and works best with matcha, but you can substitute with your preferred plant-based milk.
- Monin lavender syrup is recommended for an ideal floral taste without a soapy aftertaste.
- Cold milk is crucial for frothing the cold foam effectively.
- Adjust sweetness in both the matcha and foam layers according to your taste.
- Stir the drink gently before adding foam to keep layers distinct.
