Starbucks Lavender Matcha Recipe

Starbucks' Iced Lavender Cream Matcha is matcha, milk, classic syrup and ice under a lavender cream cold foam; the earlier version used oat milk. At home, whisk a teaspoon and a half of matcha with two tablespoons of hot water, pour it over ice with a cup of milk and two teaspoons of simple syrup, and top it with frothed cream and lavender syrup.

What is in the Starbucks lavender matcha

Starbucks lists the Iced Lavender Cream Matcha as milk, ice, lavender cold foam, classic syrup and matcha, and the matcha as ground green tea with nothing added. The sweetness comes from the classic syrup and from the foam, which is vanilla sweet cream with a lavender powder.

It is a spring drink. Starbucks' spring menu for 2026 brought it back under this name, made with milk. A year earlier the chain called the oat milk version, the Iced Lavender Cream Oatmilk Matcha, a customer favourite of 2024. The recipe here is a reconstruction, and MakeFoodLovely is not connected with Starbucks.

Recipe

Iced Lavender Cream Matcha

A reconstruction of Starbucks' Iced Lavender Cream Matcha — matcha, oat milk or milk and simple syrup over ice, topped with a lavender cream cold foam. One 16-ounce drink.

5.0 (1)Print

Prep

5 min

Total

5 min

Serves

1

Cuisine

American

Ingredients

• For the matcha:
• 1 1/2 teaspoons matcha powder
• 2 tablespoons hot water
• 2 teaspoons simple syrup
• 1 cup oat milk or whole milk
• 1 cup ice cubes
• For the lavender cold foam:
• 2 tablespoons heavy cream, cold
• 1 tablespoon 2% milk, cold
• 2 teaspoons lavender syrup

Instructions

1. Sift the matcha into a small bowl, add the hot water and whisk until smooth, with no lumps. Whisk in the simple syrup.
2. Fill a 16-ounce glass with the ice, pour in the oat milk and then the matcha, and stir.
3. Froth the cream, the 2% milk and the lavender syrup with a handheld frother for 20 to 30 seconds, until thick but still pourable.
4. Pour the foam slowly over the drink so that it floats.

Nutrition

Calories:

295

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

Auf Deutsch: Für den Lavendel-Matcha 1 1/2 Teelöffel Matcha mit 2 Esslöffeln heißem Wasser glatt rühren und 2 Teelöffel Zuckersirup dazugeben. Mit 240 ml Milch oder Haferdrink über Eiswürfel gießen. 2 Esslöffel kalte Sahne mit 1 Esslöffel Milch und 2 Teelöffeln Lavendelsirup aufschäumen und auf das Getränk geben.

Matcha: sift, then whisk

• Sift it. Matcha packs into small lumps in the tin, and they do not dissolve later. A tea strainer is enough.
• Hot water, not boiling. About 175°F: let boiled water stand for two minutes. Boiling water makes matcha bitter.
• A small whisk or a milk frother. A spoon leaves streaks.

The matcha powder page on this site is about the matcha itself.

Lavender syrup, or the powder

The foam needs 2 teaspoons of lavender syrup. The recipe for the syrup, from dried culinary lavender, is with the lavender cold foam, which is the same foam in a larger batch. Starbucks flavours its foam with a powder; this site's version of that is the lavender powder.

Oat milk or milk, and a hot version

The card works with either. Oat milk is the 2024 drink, dairy milk the current one; with oat milk the drink still contains dairy in the foam.

For a hot lavender matcha latte, steam or heat the cup of milk with the lavender syrup, pour it over the whisked matcha and leave out the ice and the foam.

Other matcha drinks on this site are the strawberry matcha and the Dubai chocolate matcha.