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Iced Honey Lavender Matcha: 5 Refreshing Variations to Try

Iced Honey Lavender Matcha
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A chilled, elegant pick-me-up that balances ceremonial or culinary matcha with a simple lavender-honey syrup and milk for a café-style drink.

Ingredients

Scale
  • 1 teaspoon matcha powder, sifted
  • 2 tablespoons hot water (not boiling — about 175°F / 80°C)
  • 1/2 cup water (for the syrup)
  • 1/4 cup honey (or agave for a vegan option)
  • 2 teaspoons dried culinary lavender
  • 3/4 cup milk (oat, almond, soy, or dairy)
  • Ice cubes
  • Optional: extra honey for drizzling
  • Optional: lavender buds or edible flowers for garnish

Instructions

  1. Make the lavender honey syrup: Combine 1/2 cup water, 1/4 cup honey, and 2 teaspoons dried culinary lavender in a small saucepan. Heat gently over medium until the honey dissolves, then simmer for 2–3 minutes and let steep for 10 minutes. Strain out lavender and let cool.
  2. Prepare the matcha: Sift 1 teaspoon matcha into a small bowl, add 2 tablespoons of hot water, and whisk until smooth and frothy.
  3. Assemble the drink: Fill a tall glass with ice and pour in 3/4 cup milk. Add 1–2 tablespoons of lavender honey syrup to the milk and swirl gently.
  4. Create the layers: Slowly pour the prepared matcha over the back of a spoon to float it on top of the milk.
  5. Finish and garnish: Drizzle with extra honey and top with lavender buds or edible flowers. Stir gently before drinking.

Notes

    Nutrition

    Find it online: https://bakerslider.com/iced-honey-lavender-matcha/

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