Iced lavender cream matcha: The perfect summer drink

Recipe week 9 | Publication: June 2026

There are drinks you make to drink. And then there are drinks you make to photograph, to share, to stare at, and only then to drink. This is one of those. The iced lavender cream matcha has it all: the bright green color of ceremonial matcha from Kagoshima, the soft purple of lavender syrup, and a cloud of cream foam on top that is simply too beautiful to stir.

But the best news? It tastes even better than it looks. Floral, fresh, lightly sweet, creamy, with that soft umami of ceremonial matcha as the common thread. This is the drink you will want to make all summer long.

This recipe was developed entirely originally for Unmatched Matcha. The key: always use ceremonial matcha from Kagoshima. The soft, umami-rich taste of first-harvest matcha is exactly what this recipe needs to complement the lavender without being overpowered by it.

Ingredients

For the lavender cream foam

• 100 ml heavy cream or coconut cream (for vegan)

• 2 tablespoons lavender syrup (see tip below)

• Pinch of sea salt

For the matcha

• 2 grams Unmatched Matcha ceremonial powder

• 60 ml warm water (75 degrees, not boiling)

For the glass

• 200 ml oat milk or oatly barista (cold)

• 1 tablespoon lavender syrup

• 6-8 ice cubes

• Optional: dried lavender blossoms for garnish

Making your own lavender syrup: boil 100 ml of water with 100 grams of sugar and 2 tablespoons of dried lavender. Let steep for 10 minutes, strain, and store in the refrigerator for up to 2 weeks. You can also buy ready-made lavender syrup at a specialty coffee bar or online.

Preparation

1. Make the cream foam. Whisk the heavy cream with lavender syrup and a pinch of sea salt until you have a fluffy, slightly liquid foam. It should be thick enough to float on the drink but not as stiff as whipped cream. An electric milk frother works perfectly. Set aside.

Pro tip: Use cold cream straight from the refrigerator. Warm cream does not froth well.

2. Whisk the matcha. Place 2 grams of Unmatched Matcha in a small bowl. Add 60 ml of warm water at 75 degrees and whisk vigorously with a chasen or electric whisk into a smooth, frothy shot without lumps.

Pro tip: Sift the matcha beforehand through a fine-mesh sieve for the smoothest texture.

3. Assemble the glass. Fill a tall glass with ice cubes. Pour in the lavender syrup, then the cold oat milk. Stir briefly.

4. Add the matcha. Slowly pour the whisked matcha over the back of a spoon onto the milk. This creates those beautiful layers: white at the bottom, green in the middle.

Pro tip: Let the matcha cool down slightly before pouring for the clearest layers.

5. Add the cream foam. Carefully scoop or pour the lavender cream foam on top. It will float on the matcha and give it the purple lavender color. Garnish with dried lavender blossoms.

6. Photograph first. Seriously. Only stir just before drinking for the full flavor experience: all layers will then blend into something truly special.

The Result

Three layers in one glass: the oat milk at the bottom, the green matcha in the middle, and the purple lavender foam on top. When stirred, a beautiful light green color emerges with floral aromas. The taste is surprisingly balanced: the lavender is present but not overpowering, the matcha provides body and umami, and the cream foam provides creaminess and sweetness.

This is the kind of drink that stops people mid-conversation and makes them ask: what are you drinking? The answer: the best summer matcha that exists.

Nutritional values per serving

3 Variations to Try

1. Fully Plant-based

Replace heavy cream with chilled coconut cream (the solid part at the top of the can) for a plant-based cream foam that froths just as well. Coconut and lavender are a surprisingly beautiful combination. Use oat milk for the glass: the creaminess is a perfect fit.

2. Less Sweet

Halve the amount of lavender syrup for a drier, more matcha-dominant drink. This is the version for people who really want to taste the umami of matcha without the lavender taking over. Optionally add a slice of lemon for freshness.

3. Iced Lavender Matcha Tonic

Replace the oat milk with dry tonic water for a bubbly, light version without cream. No cream foam, but a slice of lemon and some lavender blossoms as a garnish. Lighter, fresher, and perfect as an aperitif alternative on a warm evening.

Tips for the Perfect Result

• Always use ceremonial grade matcha: the soft umami is exactly what the lavender needs as a counterpoint

• Make the lavender syrup yourself if you can: the scent alone makes it worth it

• Cold glasses: put your glass in the freezer for 5 minutes for the most beautiful layers

• Photograph from the side for the layers, from above for the purple cream foam

• Serve immediately: the cream foam is at its best in the first 5 minutes

Why Lavender and Matcha Go So Well Together

Lavender has a floral, slightly spicy scent with a subtle sweetness. Matcha has an earthy, grassy umami with a slight bitterness. At first glance, they don't seem like an obvious match, but it is precisely that contrast that makes it special.

The key is balance: too much lavender makes it medicinal, too little and you barely taste it. In this recipe, the cream foam plays the role of a bridge: the creaminess of the heavy cream and the sweetness of the syrup combine the two flavors into something greater than the sum of its parts.

Moreover, lavender has proven relaxing properties via linalool, a terpene that calms the nervous system. Combined with the L-theanine in matcha that lowers cortisol, this drink literally makes you calmer. The most beautiful wellness routine of the summer.

Frequently Asked Questions

Where can I buy lavender syrup?

At specialty coffee bars (many baristas make it themselves), at delicatessens, or online. You can also very easily make it yourself: water, sugar, and dried lavender, steep for 10 minutes and strain. You can find dried lavender at the tea or spice section of a health food store.

Can I use regular milk?

Yes. Whole milk gives a creamier result than plant-based milk. Oat milk barista gives the most beautiful foam structure and a slightly sweet taste that goes well with lavender. Avoid rice milk: it is too watery.

How long does lavender syrup keep?

Homemade lavender syrup keeps for 2 to 3 weeks in a well-sealed bottle in the refrigerator. Add a splash of lemon juice as a preservative for a slightly longer shelf life.

Is this recipe suitable for children?

The matcha contains 60-80 mg of caffeine per serving, comparable to an espresso. This is not recommended for children under 12. You can replace the matcha with a teaspoon of spirulina or chlorella for the same green color without the caffeine.