As a lover of all things matcha and a frequent visitor to my local coffee shops, I am excited to share this delightful Iced Lavender Cream Oatmilk Matcha recipe with you. This Starbucks copycat beverage combines the earthy richness of matcha with the soothing floral notes of lavender, all enveloped in the creamy goodness of oat milk. It’s perfect for a relaxing afternoon treat or a refreshing morning pick-me-up.
One of my fondest memories involving lavender takes me back to a summer trip to Provence, France, where the endless fields of blooming lavender painted the landscape in hues of purple. The fragrance was mesmerizing, and it was there that I first tasted lavender-infused sweets. This experience inspired me to incorporate lavender into my recipes whenever I can. The floral undertone adds a unique twist to traditional flavors, making them feel both sophisticated and comforting.
This Iced Lavender Cream Oatmilk Matcha is particularly special because it combines my favorite aspects of a matcha latte with the delicate aroma of lavender. The oat milk provides a smooth and slightly nutty base that complements the matcha perfectly, while the lavender cold foam adds a layer of creamy, floral delight on top. The recipe is straightforward, and the ingredients are easy to find, which makes it a fantastic choice for both novice and experienced home baristas.
One tweak I find appealing is the option to use lavender syrup if you’re short on time or ingredients. It simplifies the process without compromising much on flavor. Additionally, for a vegan version, you can substitute the 2% milk and heavy cream with plant-based alternatives like coconut milk and coconut cream, which froth beautifully and maintain the drink’s luxurious texture.
This recipe not only brings a taste of Provence to your home but also allows for a creative and customizable coffee experience. Enjoy the process of making it and savor each sip of this aromatic and refreshing beverage.
Making Iced Lavender Cream Oatmilk Matcha
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Ingredients
- 1 tablespoon sweetened matcha powder
- 1/4 cup water
- 10 ounces oat milk (preferably barista-style or extra creamy)
- 1/3 cup lavender cream cold foam (see recipe below or use lavender syrup)
- 3/4 cup 2% milk
- 1/4 cup heavy cream
- 2 tablespoons vanilla syrup (store-bought or homemade)
- 1 tablespoon lavender powder (see recipe below)
- 1/4 cup dried culinary-grade lavender
- 3/4 cup granulated sugar
- 2 1/2 teaspoons black currant powder (for color)
- 1/2 teaspoon salt
- 1/4 teaspoon soy lecithin powder (optional for better blending)
Directions
- In a small bowl, mix the matcha powder and water until smooth.
- Pour the matcha blend into a glass, add ice, and then add the oat milk.
- Top the beverage with lavender cold foam.
- To make lavender cold foam, combine 2% milk, heavy cream, vanilla syrup, and lavender powder in a large jar and shake well. Alternatively, stir the ingredients in a bowl.
- When ready to use, froth the sweet cream with an electric frother, blender, or hand mixer until foamy. You can also shake the mixture vigorously in a mason jar until it becomes frothy.
- For lavender powder, grind dried lavender in a spice or coffee grinder until fine. Transfer to a bowl.
- Mix the ground lavender with granulated sugar, black currant powder, salt, and soy lecithin (if using).
- Return the mixture to the grinder in batches if necessary, processing until a fine powder is achieved.
- Store the lavender powder in an airtight container at room temperature.
Storing Suggestions:
Keep the prepared lavender cold foam in the refrigerator for up to three days. The lavender powder can be stored in an airtight container at room temperature for several weeks. When ready to enjoy, simply assemble the drink as instructed, ensuring the cold foam is freshly frothed.
FAQs:
Can I use a different type of milk instead of oat milk?
Yes, you can substitute oat milk with almond milk, soy milk, or any other plant-based milk of your choice. Just note that it may slightly alter the flavor and texture of the drink.
What can I use if I don’t have a frother?
If you don’t have a frother, you can use a blender or a hand mixer to achieve a frothy consistency. Shaking the mixture vigorously in a mason jar also works well.
Is there an alternative to black currant powder for coloring?
If you don’t have black currant powder, you can use a small amount of purple food coloring or beet powder to achieve a similar color.
How long can I store the lavender powder?
The lavender powder can be stored in an airtight container at room temperature for several weeks. Make sure to keep it in a cool, dry place to maintain its freshness.
What is the purpose of soy lecithin powder?
Soy lecithin powder helps to blend the ingredients more smoothly and can enhance the texture of the drink. However, it’s optional and can be omitted if you don’t have it on hand.
Can I use store-bought lavender syrup instead of making lavender powder?
Yes, you can use store-bought lavender syrup as a convenient alternative to making lavender powder. Adjust the amount to taste, as syrups can vary in sweetness and strength.
Iced Lavender Cream Oatmilk Matcha {Starbucks Copycat}
Ingredients
- 1 Tbsp sweetened matcha powder
- 1/4 cup water
- 10 oz oat milk barista-style or extra creamy recommended
- 1/3 cup lavender cream cold foam recipe below, or use lavender syrup if preferred
- 3/4 cup 2% milk
- 1/4 cup heavy cream
- 2 Tbsp vanilla syrup store-bought or homemade
- 1 Tbsp lavender powder recipe below
- 1/4 cup culinary-grade dried lavender
- 3/4 cup granulated sugar
- 2 1/2 tsp black currant powder for color
- 1/2 tsp salt
- 1/4 tsp soy lecithin powder optional for easier blending in drinks
Instructions
- In a small bowl, whisk together matcha powder and water until smooth.
- Pour the matcha mixture into a glass and add ice. Then pour in the oat milk.
- Top the drink with lavender cold foam.
- Lavender Cold Foam:
- Combine the milk, cream, vanilla syrup, and lavender powder in a large jar and shake well to mix (you can also stir them together in a bowl). This mixture can be made ahead and stored in the fridge.
- When ready to use, froth the sweet cream using an electric frother, blender, or a hand mixer until it becomes foam. Alternatively, you can shake the mixture vigorously in a mason jar until frothy.
- Lavender Powder:
- Place dried lavender in a spice or coffee grinder and grind into a fine powder. Transfer to a small bowl.
- Whisk the sugar, black currant powder, salt, and soy lecithin (if using) into the ground lavender.
- Return the mixture to the grinder (you may need to work in batches) and process until the entire mixture is a fine powder.
- Store the lavender powder in an airtight container at room temperature until needed.
