Starbucks Iced Lavender Cream Matcha Recipe – Easy Homemade
This is the drink you'll want to make every single morning. Earthy, ceremonial-grade matcha meets a silky lavender cream cold foam in a copycat so accurate you'll question why you ever paid $7 for it.
Ingredients
Main ingredients
- Sweetened matcha powder 2 tbsp
- 2% milk 3 oz
- Ice 1 cup
Seasonings/Sauce
- Vanilla syrup 3 pumps
- Heavy cream 3 oz
- Dried culinary lavender 0.5 tsp
- Simple syrup 1 tsp
Nutrition summary
Carbohydrates
36 g
56%
Protein
7 g
11%
Fat
9 g
33%
Cooking steps
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1
Make lavender cold cream: In a small bowl, add heavy cream, dried culinary lavender, and simple syrup. Let it steep chilled for 5 minutes, then strain out the lavender. This creates the base for the floral cold foam.
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2
Froth the lavender cream: Using a handheld milk frother or tightly sealed jar, whip fridge-cold lavender cream mixture until thick and pourable—Starbucks-style cold foam is rich, not airy. Refrigerate until use.
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3
Mix the matcha: Sift sweetened matcha powder into a cup or small pitcher. Add milk and 1 pump of vanilla syrup. Whisk vigorously with a bamboo whisk or small electric frother until completely dissolved and slightly foamy.
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4
Assemble the base: Fill a 16oz glass with 1 cup ice. Pour the matcha milk mixture over the ice, aiming for an even green base. Add 2 more pumps vanilla syrup around the sides for Starbucks sweetness.
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5
Top with lavender foam: Gently pour or spoon the lavender cold foam over the matcha layer, creating a beautiful two-tone drink. For Instagram-level layering, pour slowly so the foam floats on top.
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6
Optional garnish: Sprinkle a pinch of dried lavender buds over the foam for Starbucks' signature aromatic finish.
Personalized Q&A
Q. Does this actually taste like the Starbucks Iced Lavender Cream Matcha?
Absolutely! The use of sweetened matcha powder and vanilla syrup matches Starbucks' subtly sweet profile, while the homemade lavender cold foam—infused with dried culinary lavender and heavy cream—creates the same luxuriously thick topping Starbucks is known for. Layering is key for both appearance and authentic taste.
Q. Why won't my lavender cold foam get thick enough?
Cold foam requires the cream to be fridge-cold and whipped without heat. Use a handheld frother or tightly seal a jar and shake vigorously. Over-warming the cream or under-frothing will result in a thin foam—Starbucks gets its signature texture from cold, high-fat cream and extended frothing.
Q. What can I substitute if I don't have 2% milk or heavy cream?
For 2% milk, whole milk or oat milk can be used for a similar creamy base. For heavy cream, half and half will work but foam may be less thick. Plant-based barista blends can substitute for a dairy-free option, but result in a lighter cold foam texture.
Q. How many calories and carbs are in a homemade Starbucks Iced Lavender Cream Matcha?
One 16oz serving contains about 260 kcal, 36g carbohydrates (56% of calories), 7g protein (11%), and 9g fat (33%). It's a sweet, creamy treat comparable to the Starbucks original.
Q. Can I make the lavender foam ahead of time?
You can steep the lavender cream and keep it refrigerated for up to 24 hours. For best texture, froth just before serving as homemade cold foam deflates quickly. If you pre-froth, re-whip briefly before topping your drink.
