Iced Lavender Cream Matcha (make Starbucks yourself)
A floral, creamy springtime drink you’ll want on repeat.
This is spring in a glass: delicately scented lavender, creamy oat milk, and premium organic matcha come together in an iced drink that’s as beautiful as it is delicious. Topped with a soft and airy lavender cream, this recipe delivers that extra something – no artificial flavors, no fuss.
Perfect for slow mornings, cozy afternoons, or whenever you’re craving that café-style indulgence at home. Floral, calming, and so easy to make – you’ll be reaching for it again and again.
Ingredients (for 1 serving):
- 1 tsp KISSA Matcha Basic
- 60 ml hot water (about 80°C)
- 150 ml oat milk (chilled)
- Ice cubes
For the lavender cream:
- 80 ml plant-based whipping cream (like soy or coconut)
- 1 tsp lavender syrup or a pinch of culinary-grade dried lavender
- Optional: ½ tsp agave syrup for extra sweetness
Instructions:
- Whisk your matcha. Add 1 tsp of KISSA Matcha Basic to a bowl and whisk with 60 ml hot water until smooth and frothy.
- Fill your glass. Add ice and oat milk to a tall glass. Pour the freshly whisked matcha over the top.
- Make the lavender cream. Whip the plant-based cream with lavender syrup (or crushed lavender buds) until light and fluffy. Add a little agave if you like it sweeter.
- Top it off. Spoon the lavender cream on top of your iced matcha. Garnish with a lavender sprig if you’re feeling extra.
Why this Matcha?
For this recipe, we recommend our KISSA Matcha Basic – it’s smooth, fresh, and perfectly balanced to complement the delicate floral notes of lavender.
