Starbucks Lavender Matcha Latte Copycat Recipe
The Starbucks lavender matcha recipe is one of the prettiest drinks to come out of the spring menu, and the good news is you can make it at home for a fraction of the cost. It takes about 5 minutes, uses ingredients you can find at most grocery stores, and tastes just as good cold as it does warm.
If you have never made a homemade matcha latte before, this is a great place to start. The lavender syrup is simple to make and keeps in the fridge for weeks, so you are set up for many mornings ahead.
Why I Love This Recipe
The combination of earthy matcha and floral lavender syrup is genuinely surprising. They balance each other in a way that makes the drink taste layered without being complicated.
The oat milk gives it a creamy, slightly sweet base that softens the bitterness of the matcha. It is the version I keep coming back to on mornings when I want something that feels a little more interesting than plain coffee.
Recipe Ingredients
- 1 tsp matcha powder – Ceremonial grade gives the smoothest, least bitter result; culinary grade works but tastes grassier
- 2 tbsp hot water (not boiling, about 175°F / 80°C) – Used to dissolve the matcha before adding milk; too hot and the matcha turns bitter
- 3 tbsp lavender simple syrup – See the instructions below to make it; store-bought lavender syrup works in a pinch
- 1 cup oat milk – Barista-style oat milk froths better than regular; almond or whole milk are fine swaps
- ½ cup ice – For the iced version; skip entirely if making it warm
- 1 tsp dried culinary lavender – For the syrup; make sure the label says food-grade or culinary
- ½ cup granulated sugar – For the syrup
- ½ cup water – For the syrup
Variations / Substitutions
- Dairy milk – Whole milk gives a richer, slightly heavier drink that still froths well.
- Almond milk – The thinner texture makes the drink lighter and a bit nuttier, which works well iced.
- Honey instead of sugar – Swap 1:1 in the syrup for a floral, slightly amber-colored version; the flavor pairs well with lavender.
- Extra matcha – Use 1½ tsp instead of 1 tsp if you want the earthy bitterness to come through more strongly.
- Less syrup – Drop to 2 tbsp if you prefer a drink that is not very sweet; the lavender flavor will be subtler.
- Rose water – Add ½ tsp to the finished drink for a more floral, almost Middle Eastern flavor profile.
- Vanilla latte base – If lavender is not your thing but you love matcha, try the Starbucks Iced Matcha Latte recipe instead.
How To Make Lavender Matcha Latte
Step 1: Simmer the Lavender Syrup
Combine the ½ cup granulated sugar, ½ cup water, and 1 tsp dried culinary lavender in a small saucepan over medium heat. Stir until the sugar dissolves, then let the mixture come to a gentle simmer for about 5 minutes. Remove from the heat and let it steep for 10 minutes.
Strain out the lavender through a fine mesh strainer and discard the flowers. The syrup should be pale gold with a faint purple tint and a clear floral smell. Pour it into a small jar; it will keep in the fridge for up to 3 weeks.
Step 2: Whisk the Matcha
Add the 1 tsp matcha powder to a small bowl or cup. Pour in the 2 tbsp hot water, aiming for around 175°F (80°C), and whisk vigorously in a W or M motion for about 30 seconds until the powder is fully dissolved and no clumps remain.
The mixture should look smooth and slightly frothy on top, a deep green with no dark specks sitting on the surface. If you do see specks, keep whisking for another 10 to 15 seconds. A small handheld milk frother works great here if you do not have a matcha whisk.
Step 3: Froth the Oat Milk
Pour the 1 cup oat milk into a small saucepan over medium-low heat and warm it to about 150°F (65°C). You want it steaming but not boiling. Use a handheld frother or a whisk to froth it until you get a light, airy foam on top, about 20 to 30 seconds of frothing.
For the iced version, skip heating and just froth the cold oat milk straight from the carton. Cold frothing takes a little longer, closer to 45 seconds, but you will still get a decent foam.
Step 4: Build and Garnish the Drink
Add the ½ cup ice to a tall glass, then pour in the 3 tbsp lavender simple syrup. Pour the whisked matcha over the syrup and stir gently to combine. Finally, pour the frothed oat milk over the top slowly so the foam sits on the surface, and finish with a small pinch of dried culinary lavender scattered on the foam.
Recipe Tips
- Use fresh matcha. Old or poorly stored matcha powder turns dull and bitter. It should smell grassy and green, not musty. Store it in an airtight tin away from light.
- Do not skip the separate dissolving step. Adding matcha powder directly to cold milk always leaves clumps. Dissolving it in hot water first is what gives you a smooth drink.
- Taste the syrup before using it. Lavender can go from floral to soapy fast. If your syrup tastes more like soap than flowers, steep for only 5 minutes next time instead of 10.
- Make the syrup ahead. The lavender syrup can be made up to 3 weeks in advance and stored in the fridge, so on busy mornings you only need 3 minutes to pull the whole drink together.
Scale it to your cup size (all other steps stay the same):
| Cup Size | Matcha Powder | Oat Milk | Lavender Syrup |
|---|---|---|---|
| 8 oz (Tall) | 1 tsp | 1 cup | 3 tbsp |
| 12 oz (Grande) | 1½ tsp | 1½ cups | 4 tbsp |
| 16 oz (Venti) | 2 tsp | 2 cups | 5 tbsp |
How To Store
- Refrigerate (syrup) – The lavender simple syrup keeps in a sealed jar in the fridge for up to 3 weeks. The assembled drink does not store well; make it fresh each time.
- Serve Cold – The drink is designed to be made to order. If you want to prep ahead, just keep the syrup chilled and whisk the matcha fresh each morning.
Frequently Asked Questions
Can I use lavender extract instead of dried lavender for the syrup?
Yes, but use it sparingly. Start with ¼ tsp of food-grade lavender extract stirred into a plain simple syrup, then taste before adding more, because extract is much more concentrated than dried flowers and tips into soapy territory quickly.
Does this recipe work warm instead of iced?
Yes. Skip the ice, warm your oat milk to about 150°F (65°C) before frothing, and pour everything directly into a mug. The flavor profile is the same; the warm version just tastes a little creamier.
Can I make the matcha part ahead of time?
The whisked matcha can sit for up to 2 hours at room temperature without a noticeable change in flavor, but it will start to separate. Give it a quick stir before pouring it over the ice.
Is culinary matcha the same as ceremonial matcha?
No. Culinary grade is made from older leaves and has a stronger, more bitter flavor built for baking and mixing. Ceremonial grade comes from younger leaves and tastes smoother and more delicate, which is why it works better in a latte where the matcha flavor is front and center.
Ingredients
Method
- Combine the ½ cup granulated sugar, ½ cup water, and 1 tsp dried culinary lavender in a small saucepan over medium heat. Stir until the sugar dissolves, simmer for 5 minutes, then remove from heat and steep for 10 minutes. Strain and discard the lavender flowers.
- Whisk the 1 tsp matcha powder with the 2 tbsp hot water in a small bowl for about 30 seconds until smooth and clump-free.
- Warm the 1 cup oat milk in a small saucepan over medium-low heat to about 150°F (65°C), then froth with a handheld frother for 20 to 30 seconds until lightly foamy.
- Add the ½ cup ice to a tall glass, pour in the 3 tbsp lavender syrup, then the whisked matcha. Pour the frothed oat milk slowly over the top and finish with a pinch of dried culinary lavender on the foam.
