This calming Lavender Matcha Latte is a great way to start your day off on a cozy note. Dried lavender is infused into steamed almond milk and naturally sweetened with honey or agave nectar. It’s then frothed to perfection, making it wonderfully foamy!
This soothing latte combines the earthiness of matcha with the floral notes of lavender, creating the perfect balance of delicate flavors. It’s completely dairy-free and comes together in just a few minutes.
Like one of those delicious coffee house drinks, this lavender matcha latte is great for sipping on while relaxing by a window or getting busy work done on your laptop!
Ingredient quantities are listed in the recipe card below. Here you’ll find notes on why we chose certain ingredients as well as any substitutions.
- Unsweetened Almond Milk: We highly recommend using a barista blend for hot drinks like this one. We use Califia’s barista blend almond milk which can be found at most grocery stores.
- Ceremonial Grade Matcha: We love Ippodo’s matcha. It has a super vibrant color and it’s smoother and less bitter than other matchas we’ve tried.
- Dried Culinary Lavender: High quality lavender buds are ideal since they don’t have as many, if any, pokey stems in them. Plus, they have a more vibrant purple hue. We really like these lavender buds from The Spice House.
- Pure Vanilla Extract: Just a splash to add an extra layer of flavor.
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
STEP 1: Crush the lavender. Use a mortar and pestle to grind up the lavender into tiny powder-like pieces.
STEP 2: Heat the milk. Add the almond milk and crushed lavender to a small saucepan over medium heat. Let it come to a simmer, but don’t boil it.
STEP 3: Whisk the matcha. While the milk is heating, add the matcha and hot water to a small bowl and whisk to dissolve and froth the matcha.
STEP 4: Combine everything. Add the matcha to the lavender milk along with the agave nectar/honey, and vanilla extract. Use a handheld milk frother to blend everything together until foamy. Pour into a mug and enjoy!
- Use a barista blend almond milk. For a while, we never understood why hot lattes made with plant-based milks tasted better at coffee shops. It wasn’t until we discovered that most use “barista blend” versions which have a higher fat content, making it better for steaming. It also doesn’t have that unpleasant burnt taste when heated up. Plus, it makes your drinks a lot creamier!
- Sift your matcha. To ensure that your drink is lump free, you can take it one step further by sifting your matcha. It’s completely up to you, but it makes blending much easier.
- Don’t use boiling water. Ideally, the water used for mixing matcha should be about 176°F (80°C) which helps to retain the smoothness of the tea. Boiling water is too hot and will cause the matcha to taste bitter.
Yes, you can use regular milk or any dairy-free milk of your choice. As mentioned in the tips section above, we recommend using a barista blend for any plant-based milk that you plan on heating up.
Yes, let it cool slightly before pouring over ice.
If you tried this recipe, let us know how it turned out for you! Leave a star rating and review below and tag us on Instagram @fancifuleats so we can see your amazing kitchen creations!Print
This calming Lavender Matcha Latte is a great way to start your day off on a cozy note. It’s creamy, frothy, and dairy-free!
- ¼ tsp dried culinary lavender
- ¾ cup (180 ml) unsweetened almond milk, preferably barista blend*
- 1 tsp ceremonial grade matcha
- 3 tbsp hot water
- ¼ tsp pure vanilla extract
- 1–1 ½ tbsp light agave nectar or honey
- Using a mortar and pestle, grind the lavender into small dust-like pieces.
- Add the crushed lavender and almond milk to a small saucepan over medium heat. Let it come to a simmer, but don’t boil it.
- Meanwhile, add the matcha and hot water to a small bowl. Use a bamboo whisk to quickly whisk back and forth in an M or W motion until foamy.
- Take the milk off the heat and pour in the matcha along with the vanilla extract and agave nectar (or honey).
- Use a handheld milk frother to whisk the latte until foamy. Pour into a mug and enjoy!
Almond Milk: We recommend using a barista blend since they’re better at frothing and don’t have a “burnt” taste when heated. The texture is also thicker and richer than regular almond milk.
For a smoother drink, sift the matcha before adding the hot water.
- Serving Size: 1 drink
- Calories: 144
- Sugar: 25 g
- Sodium: 142.6 mg
- Fat: 2.3 g
- Carbohydrates: 29 g
- Fiber: 0.1 g
- Protein: 1.2 g
Keywords: lavender matcha latte, almond milk matcha latte, dairy free matcha latte