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Iced Lavender Cream Matcha

Iced Lavender Cream Matcha Latte

This delicious iced lavender cream matcha latte is a Starbucks “copycat” version with nutrient-dense ingredients that won’t flare your skin.
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Ingredients

For the Matcha:

  • 1 ½ cups of your favourite non-dairy milk
  • 1 tsp matcha tea powder
  • 1-2 tsp raw honey or pure maple syrup (adjust to preference)
  • ¼ tsp pure vanilla extract

For the Lavender Cream (Cold Foam)

  • ⅓ cup lite coconut milk (see notes)
  • ½ drop of culinary-grade lavender essential oil (see notes - sub 1 tsp culinary-grade lavender flowers)
  • ½ tsp purple sweet potato powder
  • ½ tsp maple syrup or raw honey (adjust to your taste preference)
  • Optional: 2 tbsp non-dairy milk (if using the flower method)

Instructions

For the Match

  • Fill a 16 oz glass with ice.
  • Mix the non-dairy milk, matcha powder, sweetener, and vanilla until smooth and frothy using a hand frother or blender.
  • Pour the matcha over the ice, leaving room on top for the foam. Set aside.

For the Lavender Cream (Cold Foam)

    Lavender Essential Oil Version:

    • Mix the lavender essential oil directly into the coconut milk—no need to heat!
    • Stir in sweet potato powder and sweetener of choice.
    • Use a hand frother to whip it up into a light, frothy consistency.
    • Spoon it over your matcha and enjoy it right away!

    Lavender Flowers Version:

    • Warm the coconut cream gently over low heat until it becomes liquid.
    • Add the lavender flowers, letting them infuse on low heat for 1-2 minutes.
    • Allow the lavender-infused coconut cream to cool, then strain out the flowers. Chill it in the fridge for about an hour.
    • Once chilled, whip it with 2 tbsp of non-dairy milk and sweetener of choice using a handheld frother until light and foamy.
    • Spoon over your matcha and sip it up immediately!

    Notes

    • Coconut Milk: If you're using canned full-fat coconut milk, you might notice it gets a bit grainy once it cools down. Not a fan of that texture? Try Thai Kitchen’s Coconut Milk  Lite. It's really smooth and froths up nicely (we used it in this recipe). You can snag it online through Amazon and Well.ca, or swing by a Sobey's or Walmart if you're in the mood for a store visit. For those in the US, it's stocked up at Whole Foods and Trader Joe's.
     
    • Lavender Essential Oil: This was recipe tested with both flower and essential oil. For the oil version, I used doTERRA lavender essential oil. Remember, essential oils are super potent, so less is more when using them in recipes. You can start with a toothpick swirl by dipping a toothpick into the essential oil bottle and then swirling in the coconut milk. To get roughly ½ a drop, place a single drop on the back of the spoon, let it coat the spoon, and then allow the drop to fall off the spoon.  
    • Natural Colouring: We used Purple Sweet Potato Powder purchased from Amazon Canada. Purple carrot powder would also work.  
    • Frothing Tip: A mug, mason jar, or taller cup works great for frothing your cold foam, giving enough space without spilling.