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Starbucks Lavender Matcha Recipe

This creamy, lightly sweet beverage combines the earthy notes of matcha with delicate lavender undertones, creating something that feels both indulgent and surprisingly refreshing. A perfect caffeine boost that doesn't taste like burnt beans.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks and Beverages
Cuisine: Japanese Inspired
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 teaspoon matcha powder
  • 2 ounces about 1/4 cup hot water, 160-170 degrees Fahrenheit
  • 2 tablespoons lavender syrup
  • 8 ounces milk of choice whole milk, oat milk, or almond milk
  • 1/2 cup ice if making iced version
  • Optional sweetener: honey or simple syrup to taste

Equipment

  • Matcha whisk or small wire whisk
  • Small mixing bowl or matcha bowl
  • Tall glass or mug
  • Measuring spoons and cups
  • Spoon for stirring

Method
 

  1. Heat 2 ounces of water to 160-170 degrees Fahrenheit, or let boiling water cool for 2-3 minutes.
  2. Scoop 1 teaspoon of matcha powder into a small bowl or matcha bowl. If your matcha is clumpy, sift it through a fine mesh strainer first.
  3. Pour the hot water directly over your matcha powder to create a thick paste.
  4. Using a matcha whisk or regular small wire whisk, whisk vigorously in a back-and-forth motion for about 30-45 seconds until smooth and frothy with no lumps.
  5. Pour 2 tablespoons of lavender syrup into your serving glass.
  6. Slowly pour the whisked matcha into the glass with the lavender syrup. Stir gently to combine.
  7. Pour 8 ounces of cold milk directly into the glass, or use warm milk if you prefer a hot version.
  8. Stir everything together well, making sure the lavender syrup is fully incorporated. Taste and add more sweetener if desired.
  9. If making the iced version, add about 1/2 cup of ice to the glass and serve immediately.

Notes

Make your own lavender syrup in bulk by simmering equal parts sugar and water with 1-2 tablespoons of dried culinary lavender for 10 minutes, then straining and storing in the fridge for up to 2 weeks. Don't use boiling water as it will make the matcha taste bitter. Invest in quality matcha powder for the best flavor.