Lavender Matcha Latte

Lavender and matcha is a real convergent pairing, not a one-off idea: Starbucks built a recurring spring menu item around it (Iced Lavender Cream Oatmilk Matcha, launched March 2024), Dutch Bros ran its own Lavender Matcha Latte in May 2025, and Caribou has served a lavender matcha tea latte since 2024 — three chains landing on the same combination independently is a real signal, not a trend we invented. Both flavors are already well-built on this site — Lavender Syrup and Matcha Syrup both exist and ship today — so this drink needed zero new syrups, just the two combined in one cup.

Why This Isn’t a New Syrup, and Why Lavender Is the Smaller Pour

Every ingredient here already has its own recipe on the site. That’s deliberate: neither flavor needs reinventing to cross them, unlike our Pistachio Matcha Latte, which needed a whole new pistachio-cream base to avoid just reskinning our existing Pistachio Latte family. There’s no existing lavender-matcha drink on BYOB to collide with, so the two existing syrups combine cleanly.

The ratio isn’t even, though, and that’s also deliberate. Lavender Syrup’s own page warns that lavender “punches above its weight” and tips from floral into soapy fast if you over-pour it. Matcha brings its own assertive, vegetal bitterness to the cup, so stacking a full 2-tbsp pour of each risked a muddier, harder-to-balance drink than either flavor gets on its own. Using 1 tbsp lavender against 2 tbsp matcha keeps matcha as the base flavor and lavender as a floral accent on top of it — closer to how the real café versions actually use lavender (a cold-foam topper or a light syrup pump against a full matcha base) than an even split would be. If you want it more floral, see the swap note below.

Building the Latte

1. Make a batch each of Matcha Syrup and Lavender Syrup ahead of time if you don’t have them.
2. Add 2 tbsp matcha syrup and 1 tbsp lavender syrup to your cup and stir together.
3. Steam or froth 8oz of milk to about 150°F and pour it over.
4. Add a shot of espresso if you want more caffeine than matcha alone provides. Top as you like.

Dutch Bros Lavender Matcha Latte (16oz, smallest size, tax included)~$5.65

Home lavender matcha latte (matcha syrup, lavender syrup, milk)~$1.14

Savings per drink$4.51

Assumptions: this is a specialty tea-shop-style item with no single standing “grande” price across chains, so we’re pricing it the way this site’s math methodology handles that category — from the nearest real, dated comparable rather than the generic $6.50 flavored-latte baseline. Dutch Bros’ own Lavender Matcha Latte launched at $5.65 before add-ons in May 2025 (per AOL/Allrecipes reporting), and its smallest cup size is already 16oz, so that’s the figure used here. Dairy milk, culinary-grade matcha and culinary lavender buds at typical grocery/online pricing. At 5 drinks a week over the site’s standard 48-week year, that’s roughly $1,082/year back in your pocket versus the café version.

Swaps & Notes

• Want it more floral? Use 1.5 tbsp Lavender Syrup instead of 1 tbsp — just don’t go past the 2 tbsp the other syrups on this site use per drink, for the same soapy-risk reason the Lavender Syrup page itself flags.
• No espresso machine, and don’t want one? Skip the optional shot entirely — matcha’s own caffeine carries this drink fine without it, same as the plain Matcha Latte.
• Watching sugar? This is Standard tier only for now — we’re not building Ingredient-Honest or Sugar-Free versions of this one until there’s demonstrated demand for it.
• Iced version: use the Hot/Iced toggle above the ingredients to switch — less milk (4oz cold over ice instead of 8oz steamed, since the ice takes up room in the glass).

Recipe Card Summary

Lavender Matcha Latte

• 2 tbsp Matcha Syrup + 1 tbsp Lavender Syrup + 8oz steamed milk (both syrups made ahead)
• Prep time: 5 minutes (after both syrups are made) · Total: 5 minutes
• Cost: ~$1.14/drink vs. ~$5.65 café equivalent

FAQ

Is this the same as Starbucks’ Iced Lavender Cream Oatmilk Matcha?

Close in spirit, not identical in method. Starbucks’ version pours a sweetened matcha base over oat milk and tops it with a separate lavender cream cold foam (cream, vanilla syrup, lavender syrup, whisked or shaken until thick). This recipe folds the lavender directly into the matcha pour instead, using the syrups this site already has, so it’s a simpler one-cup build rather than a base-plus-foam assembly. If you want the layered café look, you can hold back the lavender syrup and stir it into a separately whipped splash of heavy cream to spoon on top instead.

Why only 1 tbsp of lavender syrup instead of 2 like the other syrup in this drink?

Lavender is a strong, fast-tipping flavor — its own recipe page warns that doubling the usual dose (or over-steeping the syrup) crosses from floral into soapy. Matcha already brings a lot of its own flavor to the cup, so this recipe uses lavender as an accent rather than an equal partner. See the “Why This Isn’t a New Syrup” section above for the full reasoning.

Do I need an espresso machine for this?

No — matcha’s own caffeine carries the drink, the same as our plain Matcha Latte. Espresso is purely optional here if you want more of a boost.

Can I use the Honey Lavender Syrup or Lavender-Maple Syrup instead of the plain Lavender Syrup?

You can swap in Honey Lavender Syrup 1:1 if you want a honey-sweetened version, though we default to the plain Lavender Syrup here to keep this Standard-tier recipe’s method and cost consistent with the rest of the site’s Standard drinks.