Turns out, you can whip up an Iced Lavender Cream Oat Milk Matcha at home that’s shockingly close to the Starbucks version—think smooth matcha, creamy oat milk, and a light, floral lavender foam. The drink’s got that earthy matcha vibe, a gentle sweetness, and it feels refreshing and light, not heavy or cloying.
This combo really took off thanks to Starbucks, but honestly, the ingredients are straightforward and easy to find. You get to tweak the sweetness, strength, and texture—no need to pay for a fancy café version every time you crave one.
Below, I’ll break down what actually matters: picking the right matcha, nailing the lavender flavor, and how to layer it so it looks and tastes just right. Every step is about getting that café feel at home, without any fuss.
What Is an Iced Lavender Cream Oat Milk Matcha?
Flavor Profile: Earthy Matcha + Floral Lavender + Creamy Oat Milk
The matcha leads—grassy, crisp, just a hint of bitterness that stays lively over ice. Oat milk rounds it out, adding a touch of sweetness and smoothing the edges.
The lavender foam? That’s where the magic happens. It’s subtle, floral, and the sweetness is more vanilla than perfume. As it melts, the drink shifts and gets more interesting with every sip.
It’s the contrast that makes it: cold matcha, creamy oat milk, and lavender that’s never overwhelming. Even as the ice melts, you don’t end up with a sugary mess.
Who This Drink Is For
If you like matcha but want to mix it up, this is a solid pick. It’s perfect if you find regular matcha lattes a bit too much. The lavender cream keeps things lively without taking over.
Anyone skipping dairy will appreciate oat milk here. It’s creamy enough to stand in for whole milk and actually plays well with matcha’s natural sweetness.
Honestly, it’s a great call on a warm day. Iced, refreshing, and the foam gives it some texture without feeling rich. It’s more of a slow, relaxing drink than a caffeine jolt.
How It’s Different from a Regular Matcha Latte
This isn’t your average matcha latte where everything’s blended together. Here, you get clear layers, with the foam floating on top—looks cool, tastes better.
The flavor’s more nuanced. Lavender brings aroma and a gentle sweetness, and oat milk switches out dairy for a lighter, slightly nutty profile. No sugar overload here.
It’s all about the prep: whisk the matcha, pour over ice and oat milk, and crown it with lavender foam. The end result feels special—like something you’d pay extra for at a café.
Why You’ll Love This Recipe
This Iced Lavender Cream Oat Milk Matcha Recipe (Starbucks Copycat) gives you a café-style drink with just a few easy steps. It’s got those pretty layers, is totally dairy-free, and you can dial up or down the flavors however you want.
### Pretty Layered Look with Minimal Effort
No fancy tools needed for that Instagram-worthy layered effect. The color contrast between matcha, oat milk, and lavender foam does all the work for you.
### Dairy-Free Option That Still Tastes Creamy
Oat milk keeps things dairy-free and still gives you a rich mouthfeel. The lavender cream can be made with plant-based options or just frothed oat milk—no cow required.
- Neutral taste that lets the matcha shine
- Nice thickness, no weird gums needed
- Doesn’t separate or get watery over ice
### Easy to Customize for Sweetness and Strength
Change up the sweetness or caffeine as you like—no need to mess with the whole recipe. Everything’s easy to tweak and still keeps the drink tasting right.
Ingredients
This recipe sticks to a handful of ingredients, each one pulling its weight for flavor and texture. Little changes here make a big difference, so don’t skip the details if you want that perfect balance.
Ingredients for the Matcha Base
The matcha base matters most—go for culinary-grade matcha that dissolves easily and isn’t harsh. You want it smooth, not bitter, especially over ice.
- Matcha powder: 2 teaspoons
- Hot water (175°F / 80°C): 2 tablespoons
- Oat milk: 1 cup
- Ice cubes: 1 to 1½ cups
- Whisk matcha and hot water until smooth.
- Add oat milk, mix again.
- Pour over ice in a tall glass.
Barista-style oat milk is worth it for the texture and to avoid weird separation. And don’t use boiling water—too hot kills the matcha’s color and taste.
Ingredients for the Lavender Cream
The lavender cream is what really sets this drink apart. Aim for floral, not soapy, and keep the texture thick but pourable.
- Heavy cream: ¼ cup
- Milk (any type): 2 tablespoons
- Lavender syrup: 1½ to 2 teaspoons
- Mix everything in a jar or cold foam pitcher.
- Froth until it’s thick but still flows.
Go for food-grade lavender syrup with real extract, not just “flavor.” Start small on syrup and taste as you go—too much, and it’ll drown out the matcha.
Optional Add-Ins and Toppings
Want to tweak it? A few extras can help, but keep it simple so the main flavors still shine.
- Vanilla syrup: ½ teaspoon
- Simple syrup: 1 to 2 teaspoons
- Extra lavender cream: 2 tablespoons
- Matcha powder (dusting): ⅛ teaspoon
- Add syrups to the matcha base before the ice.
- Top with a little extra cream if you’re feeling fancy.
- Dust with matcha for a finishing touch.
Don’t go wild with sweeteners or you’ll lose the lavender. Less is more here.
Best Matcha to Use
Ceremonial vs Culinary Grade (What to Use for Lattes)
Skip ceremonial grade for this. It’s lovely for sipping hot, but it’s subtle and just gets lost in iced drinks with milk. Latte-grade culinary matcha is your friend here—stronger flavor, still smooth, and a much better value.
| Grade | Best Use | Why It Works |
|---|---|---|
| Ceremonial | Hot tea | Mild flavor, high cost |
| Latte-grade culinary | Iced lattes | Balanced taste, smooth |
| Low-grade culinary | Baking | Too bitter for drinks |
Latte-grade culinary matcha is the sweet spot—tastes right, costs less, and holds up with oat milk and ice.
How to Choose Good Matcha (Color, Aroma, Bitterness)
Look for a bright green powder, not yellow or brown. If it’s dull, it’s probably old or just not great quality. Smell it if you can—should be fresh and grassy, not fishy or stale.
The taste test is key. It should be smooth, with just a little bitterness and a clean finish. If it’s chalky or harsh, skip it. Those off flavors only get worse over ice.
How Much Matcha to Use for Iced Drinks
Getting the ratio right makes all the difference. Too little, and it’s weak; too much, and it’ll turn bitter fast.
- 2 teaspoons matcha powder
- 2 tablespoons hot water (160–175°F)
Whisk it smooth before adding the rest. Iced drinks need a little more matcha than hot ones since the ice and milk dilute the flavor.
Lavender Options
The type of lavender you use totally changes the outcome—flavor, sweetness, everything. Syrup or extract both work, but you’ll get a different vibe with each.
Lavender Syrup (Store-Bought vs Homemade)
Lavender syrup is the easiest way to get that signature flavor and sweetness in one go. Store-bought is super convenient, but not all syrups are created equal—some taste artificial, some are spot-on. Check the label for real lavender or lavender oil.
Making your own syrup isn’t hard and gives you more control over the strength and sugar. If you’re after something closer to Starbucks, homemade is worth a shot—plus you can keep the floral note subtle.
| Feature | Store-Bought | Homemade |
|---|---|---|
| Flavor control | Low | High |
| Time needed | None | 10 minutes |
| Consistency | High | Medium |
| Ingredient clarity | Varies | Full control |
Quick Lavender Simple Syrup (Basic Method)
All you need for a clean lavender kick in iced lavender cream oat milk matcha: three ingredients, a quick simmer, and some good culinary-grade dried lavender buds.
Ingredients
- 1 cup water
- 1 cup white sugar
- 1 tablespoon dried culinary lavender
Instructions
- Bring water and sugar to a gentle boil, stirring until the sugar’s gone.
- Add lavender, drop the heat, and let it bubble for about 3 minutes.
- Take it off the heat and let it sit for 10 minutes.
- Strain, cool, and stash it in the fridge until you’re ready.
Try starting with ½ ounce per drink—it’s easy to go overboard and drown out the matcha.
Lavender Extract: How to Use It Without the “Perfume” Taste
Lavender extract packs a punch, but it’s got zero sugar, so you’ll want to measure carefully for anything like an iced lavender cream oat milk matcha. Too much? Suddenly, it’s all soap and no fun.
Only use extract if you’re sweetening elsewhere. Add it to your cream or syrup—never just dump it into the matcha. That way, you won’t get weird flavor pockets.
Stick to this:
- 1 drop lavender extract per 12–16 ounces of drink
- Blend into cream foam or simple syrup first
Don’t eyeball it. Use a dropper. One extra drop and you’ll taste nothing but lavender for hours.
Tools You’ll Need
### Must-Haves (Frother/Whisk, Cup, Spoon)
A frother or whisk is non-negotiable for lump-free matcha. Electric frothers are quick, but a little whisk and some elbow grease do the trick too.
Clear 12–16 oz cups are ideal—easy to eyeball your layers and you won’t run out of room for ice or foam. Plus, you’ll catch any weird separation before serving.
Long spoons are underrated. You’ll need one to stir matcha, oat milk, and ice at various points. Go for one that actually reaches the bottom of your glass.
Why bother?
- Frother/whisk: matcha’s smooth, not gritty
- Cup: right size, pretty layers
- Spoon: less mess, better mixing
### Nice-to-Haves (Sieve, Shaker, Jar for Foam)
For extra-smooth matcha, sift it with a fine-mesh sieve before mixing. It’s a small step, big payoff—especially with fancy matcha.
If you’re in a hurry, a shaker with ice and water blends matcha in seconds. Handy if you’re skipping the frother.
A jar with a lid is perfect for shaking up lavender cream. You’ll get thick foam, no gadgets required.
Also handy:
- Sieve: no clumps
- Shaker: cold drinks, fast
- Jar: easy foam, no fuss
How to Make Iced Lavender Cream Oat Milk Matcha
Getting those clean layers and balanced flavors is what makes this Iced Lavender Cream Oat Milk Matcha so satisfying. Start with the lavender cream, then the matcha, and layer for that dreamy swirl.
Step 1: Make the Lavender Cream Layer
This goes first—lavender cream needs a little chill time to thicken up. It’s floral but not too sweet, so it doesn’t bulldoze the matcha.
Ingredients
- 1/4 cup heavy cream
- 2 tablespoons oat milk
- 1 tablespoon lavender syrup
- 1/2 teaspoon vanilla extract
Instructions
- Toss everything into a small jar or bowl.
- Whisk or shake until it’s smooth and just starting to thicken.
- Chill for 10 minutes so it holds its shape.
Stick with culinary lavender syrup. If it gets too thick, splash in a teaspoon of oat milk. Aim for pourable, not pudding.
Step 2: Whisk the Matcha (No Clumps)
Clumpy matcha ruins the vibe. Mix with cold water first, then add milk—keeps the texture light and smooth, like the Starbucks version.
Ingredients
- 2 teaspoons matcha powder
- 2 tablespoons cold water
- 3/4 cup cold oat milk
- Ice, as needed
Instructions
- Sift matcha into your bowl or cup.
- Add cold water and whisk until it’s totally smooth.
- Pour in oat milk and stir gently.
Bamboo whisk or frother—either works. Don’t overdo it; you want it opaque and even, not foamy and weird.
Step 3: Assemble and Layer for the Best Swirl
Layering is where it gets pretty. Tall glass, lots of contrast, and a slow pour for that classic swirl.
Ingredients
- Matcha oat milk mixture
- Lavender cream
- Ice
Instructions
- Fill your glass with ice.
- Pour in the matcha oat milk.
- Gently spoon the lavender cream on top.
Pour the cream over the back of a spoon for a soft, floating layer. Give it a little stir if you want everything blended, or just sip as is for that layered effect.
Layering & Texture Tips
Texture is half the magic in this drink. With a few tweaks, you can control creaminess, ice melt, and those distinct, Instagram-worthy layers.
How to Make Oat Milk “Creamier” for the Top Layer
Want that signature lavender cream? It’s all about fat and air. Barista-style oat milk foams up better and won’t separate as fast. Keep everything cold for best results.
Ingredients
- ½ cup barista-style oat milk
- 1 tablespoon lavender syrup
- 1 teaspoon vanilla syrup
- 1 tablespoon heavy cream or coconut cream
Instructions
- Combine all ingredients in a chilled jar.
- Froth for about 15–20 seconds—stop while it’s still pourable.
- Let it rest for half a minute to settle the bubbles.
Pour slowly over your drink. More fat means the cream floats, but don’t over-froth or it’ll just collapse.
Ice Tips So It Doesn’t Water Down Fast
Ice can make or break the drink. Big, clear cubes or nugget ice melt slowest. Skip those sad, cracked freezer cubes—they’ll water everything down fast.
Best practices
- Fill the glass to the top with ice.
- Use ice straight from the freezer.
- Chill your matcha before pouring it over the ice.
Cold matcha keeps your ice solid and the cream layer looking sharp. If you accidentally heat the matcha, cool it over ice and strain before assembling.
How to Keep Layers Clean Longer
It’s all about density and patience. Sweetened matcha sinks, lavender cream floats—pour slowly and use a spoon to help the cream spread gently.
Technique
- Sweeten your matcha before adding milk.
- Matcha goes over the ice first.
- Hold a spoon just above the drink.
- Trickle the lavender cream over the spoon for a perfect float.
If the layers start to blur, try less syrup in the cream or add a bit more ice. And don’t stir until you’re ready to drink.
Sweetness & Strength Customizations
This drink is super flexible—tweak sweetness, floral punch, matcha kick, or creaminess to fit your mood. Small changes make a big difference.
Make It Less Sweet
Easiest way to dial it back? Cut the syrup and go for unsweetened bases. Add more only if you need it—too much and the matcha disappears.
Ingredients
- 1–2 teaspoons lavender syrup
- Unsweetened oat milk, 1 cup
- Ice, as needed
Instructions
- Start with 1 teaspoon lavender syrup for a hint of sweetness.
- Pick unsweetened oat milk instead of the sweetened barista stuff.
- Skip vanilla syrup if your base already has it.
Less sugar means the matcha stands out, and the whole thing tastes more like a real café drink—not a dessert.
Make It More Floral
If the lavender’s fading behind the matcha, boost the aroma without dumping in more sugar. Layer in actual floral notes.
Ingredients
- Lavender syrup, 2–3 teaspoons
- Culinary-grade dried lavender, ¼ teaspoon
- Hot water, 2 tablespoons
Instructions
- Steep dried lavender in hot water for 5 minutes.
- Strain and add 1 teaspoon of the lavender “tea” to your drink.
- Keep syrup at 2 teaspoons max to avoid sugar overload.
This way, you get a stronger lavender vibe without making it syrupy or heavy.
Make It Stronger (or Less Bitter)
Matcha’s strength is all about how much powder you use and how hot the water is. Tiny tweaks change the whole mood—too much and it’s bitter, too little and it’s bland.
Ingredients
- Matcha powder, 1–2 teaspoons
- Water at 175°F, 2–3 tablespoons
Instructions
- For a bolder drink, use 2 teaspoons matcha.
- Stick with 175°F water—never boiling.
- Want it milder? Drop to 1 teaspoon and up the oat milk.
Too-hot water or too much powder makes it harsh. Keep it cool and grassy for the best flavor.
Make It Extra Creamy and Foamy
If you’re chasing that extra creamy, cloud-like top, fat content and how you blend are everything.
Ingredients
- Oat milk or oat cream, ¼ cup
- Heavy cream or coconut cream, 1–2 tablespoons
- Lavender syrup, 1 teaspoon
Instructions
- Combine in a jar or use a frother.
- Froth for 15–20 seconds till thick and fluffy.
- Spoon the foam gently over your iced matcha.
A splash of cream keeps the foam stable and gives you that lush top layer that doesn’t melt away in seconds.
Flavor Variations
Mix things up with these swaps for the Iced Lavender Cream Oat Milk Matcha. You can play with sweetness, milk types, fruity notes, or even the caffeine level—no need to change the basic steps.
Vanilla Lavender Cream Matcha
Vanilla and lavender just work together—one never overshadows the other, and the matcha still shines through. Go for vanilla extract (not syrup) so you’re in control of the flavor.
Chill everything and keep it on the less-sweet side. Add the vanilla to the cream layer, not the matcha itself, so you get distinct flavors with every sip.
Ingredients
- 1 tsp matcha powder
- 3 oz cold water
- 6 oz oat milk
- 1 oz lavender syrup
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- Ice
Instructions
- Whisk matcha with cold water until smooth.
- Fill a glass with ice, add oat milk.
- Pour in the matcha.
- Froth cream with lavender syrup and vanilla.
- Spoon the cream on top.
Honey Lavender Matcha
If you want a softer, floral sweetness, honey’s a natural fit with lavender. It’s subtle and doesn’t overpower the matcha.
Warm up the honey first—cold honey just sinks and won’t mix in properly.
Ingredients
- 1 tsp matcha powder
- 3 oz cold water
- 6 oz oat milk
- 2 tsp honey
- 1 oz lavender syrup
- 2 tbsp heavy cream
- Ice
Instructions
- Stir honey into warm oat milk until it dissolves.
- Chill the milk before you start building the drink.
- Whisk matcha with water until smooth.
- Add ice, then honey oat milk, then matcha.
- Froth cream with lavender syrup and finish it off.
Coconut Milk Version
For a richer vibe, swap oat milk for canned light coconut milk. It’s creamy but not too heavy.
Dial back the lavender syrup a bit—coconut and lavender can get weird if you go overboard.
Ingredients
- 1 tsp matcha powder
- 3 oz cold water
- 6 oz light coconut milk
- ¾ oz lavender syrup
- 2 tbsp coconut cream
- Ice
Instructions
- Whisk matcha with cold water until smooth.
- Ice in the glass, pour in coconut milk.
- Layer in the matcha slowly.
- Froth coconut cream with lavender syrup.
- Spoon the cream on top.
Strawberry Lavender Matcha
Throw in some strawberry puree and suddenly it’s a whole new drink—fruity and floral, but still balanced. Real puree is key for that bright flavor and color.
Don’t mix the strawberry with the matcha directly; keep them separate so the flavors stay clear and you don’t get any weird bitterness.
Ingredients
- 1 tsp matcha powder
- 3 oz cold water
- 6 oz oat milk
- 1 oz lavender syrup
- 2 tbsp heavy cream
- 2 tbsp strawberry puree
- Ice
Instructions
- Blend strawberries until smooth.
- Spoon the puree into the bottom of an iced glass.
- Pour oat milk over the strawberry layer.
- Whisk matcha with water and add it in.
- Froth cream with lavender syrup and finish with that on top.
“Dirty” Version (Optional Espresso Shot)
If you want a little extra kick, an espresso shot adds depth and a nice caffeine boost. The matcha still holds its own.
Layer espresso between the milk and matcha for a clean look and clear flavors.
Ingredients
- 1 tsp matcha powder
- 3 oz cold water
- 6 oz oat milk
- 1 oz lavender syrup
- 2 tbsp heavy cream
- 1 oz fresh espresso
- Ice
Instructions
- Brew espresso and let it cool for a couple minutes.
- Whisk matcha with cold water until smooth.
- Ice and oat milk go in the glass first.
- Pour in espresso, then matcha.
- Froth cream with lavender syrup and float it on top.
Make-Ahead & Storage
Want to speed up your mornings? This drink is totally make-ahead friendly if you prep the right parts—lavender syrup, matcha shots, and maybe even cold milk ready to go.
How to Store Lavender Syrup
Lavender syrup is the real time-saver here. Make a batch, stash it in the fridge, and you’re set for a couple of weeks.
Ingredients
- 1 cup water
- 1 cup granulated sugar
- 1 tablespoon dried culinary lavender
Instructions
- Heat water and sugar until dissolved.
- Add lavender, simmer for 5 minutes.
- Strain and let it cool all the way down.
Pour the syrup into a tight-sealing glass jar and pop it in the fridge—good for about 2 weeks. Keep it away from anything with a strong smell.
Label the jar with the date. Give it a shake every time before using. If it gets cloudy or smells weird, toss it.
Can You Prep Matcha Ahead? (Best Method)
Don’t store fully mixed matcha for long—flavor fades and bitterness creeps in fast.
Instead, make matcha concentrate “shots.” They keep better and make assembly quick.
Ingredients
- 2 teaspoons matcha powder
- 4 ounces hot water (175°F)
Instructions
- Whisk matcha and water until smooth.
- Let it cool to room temp.
- Store in a sealed jar in the fridge.
Use within 24 hours for best results. Shake before pouring. Freezing isn’t a good idea.
Quick Prep for Busy Mornings
If you’re in a rush, set up all the components in advance and assembly takes almost no time.
What to Prep Ahead
- Lavender syrup in a squeeze bottle
- Matcha concentrate in a small jar
- Oat milk chilled
- Ice ready in the freezer
Assembly Steps
- Fill a glass with ice.
- Pour in 4 ounces oat milk.
- Add 1–2 tablespoons lavender syrup.
- Top with matcha concentrate.
Give it a quick stir and sip. Adjust sweetness if you need to.
Common Mistakes (And How to Fix Them)
This drink really depends on the right matcha, balanced lavender, and oat milk that doesn’t separate. Tiny mistakes can throw off the whole thing.
Matcha Clumps
If you dump matcha straight into cold liquid or skip sifting, you’ll get clumps. The powder grabs moisture and sticks. Clumpy matcha? Not good.
Here’s how to avoid it: use warm water first, then add milk and ice.
Do this instead
- Sift 1–2 teaspoons matcha through a fine mesh sieve.
- Add 2 tablespoons warm water (160–175°F).
- Whisk until smooth with a bamboo whisk or milk frother.
- Pour over ice and oat milk once dissolved.
Skip the blender for small batches—it just wastes powder.
Bitter Matcha
Bitter matcha usually means your powder’s low quality or you used water that’s way too hot. Matcha isn’t like regular green tea—heat really brings out harsh notes.
Stick with culinary-grade matcha made for lattes, not baking blends.
Check these details
- Water hotter than 175°F makes it bitter.
- Too much matcha overpowers the milk.
- Old matcha loses its smoothness and gets sharp.
One teaspoon per 8–10 ounces of liquid is about right. Store it airtight, away from light, and try to use it up within two months of opening.
Lavender Tastes Soapy/Perfumey
Overdo the lavender or steep it too long and you’ll get a soapy, perfumey mess. Dried lavender is potent and those oils stick around in cold drinks.
Less is more—use just enough for aroma.
Best practices
- ½ teaspoon dried culinary lavender per ½ cup water.
- Simmer for 5 minutes, then strain.
- Let it cool before using in cold foam.
Don’t use lavender extracts unless you really dilute them. If the drink’s already too strong, plain cold foam can help mellow it out.
Oat Milk Tastes Thin or Separates
If your oat milk is watery or splits, it’s probably not the barista-style kind. Those have extra fats and stabilizers for better foam and structure. Regular oat milk just falls apart over ice.
Look for barista oat milk, give it a good shake, and keep it cold.
What works best
- Barista oat milk, not the original stuff.
- Chill before frothing.
- Froth the lavender cream separately, then layer it in.
If it starts to separate, just stir gently once. Don’t try to re-froth over ice.
Nutrition Notes
This recipe balances caffeine, sweetness, and plant-based ingredients. You can tweak the caffeine or sugar without messing up the whole vibe.
Caffeine Level Estimate vs Coffee
You’ll get a moderate caffeine boost here, usually 60–80 mg per serving, depending on how much matcha you use. That’s less than most coffee, but still enough to notice.
Matcha’s caffeine hits different thanks to L-theanine—it’s smoother and lasts longer, so you might feel more focused and less jittery.
Typical caffeine comparison
| Drink (12–16 oz) | Approx. Caffeine |
|---|---|
| Matcha latte | 60–80 mg |
| Brewed coffee | 120–180 mg |
| Cold brew | 150–200 mg |
Want less caffeine? Just use a lighter scoop of matcha. The texture won’t change much.
Dairy-Free / Vegan Notes
Going dairy-free with this Iced Lavender Cream Oat Milk Matcha (Starbucks Copycat) is honestly pretty simple—just pick your ingredients with a little care. Oat milk’s the star here, giving that creamy vibe without any lactose, and most barista blends actually foam up surprisingly well.
For the lavender cream foam, skip the heavy cream. Oat cream, coconut cream, or even soy cream work—each brings its own twist, but they all do the job for foam.
Don’t forget to peek at those lavender syrup ingredients. A few sneak in honey or weird dairy-based stuff. Look for syrups marked vegan, or just whip up your own with sugar, water, and dried lavender if you’re feeling ambitious.
Matcha itself is vegan by default. Just steer clear of blends with milk powder lurking in the mix.
How to Reduce Sugar
This Iced Lavender Cream Oat Milk Matcha Recipe (Starbucks Copycat) often sneaks in extra sugar from the lavender syrup and whatever oat milk you use. The good news? You get to decide how sweet things get at home.
Honestly, just swapping in unsweetened oat milk is a quick win. That alone can knock out 5–7 grams of sugar per cup, and you’re still left with all the matcha and lavender goodness.
Try dialing back the lavender syrup—maybe start with ½ ounce instead of a full ounce. Add more only if you think it really needs it.
Other ways to keep things lighter:
- A dash of lavender extract with just a hint of simple syrup
- Go for monk fruit or stevia, but use a light hand—they’re strong
- Seek out a low-sugar lavender syrup (some cocktail syrups fit the bill)
