LAVENDER MATCHA LATTE

LAVENDER SYRUP – 1 ½ tbsp food-grade dried lavender flowers – 1/2 cup granulated sugar – 1/2 cup water LAVENDER MATCHA LATTE – 1 ½ tsp ceremonial grade matcha powder (unsweetened) – 2 tbsp hot water – 1 tbsp lavender syrup – ¾ cup milk of choice

SHOULD I USE CEREMONIAL OR CULINARY GRADE MATCHA? You can use both! Ceremonial grade is noticeably less bitter, and has a bright green color which is nice to look but it’s all about taste! Ceremonial just tastes better.

Combine lavender flowers, sugar and water in a small saucepan over medium heat. When the mixture comes to a boil, reduce heat to maintain a simmer and cook for about 5 more minutes.

Strain the syrup through a mesh sieve to remove lavender. Store syrup in a jar in the fridge and enjoy for up to 2 weeks.

Add matcha to a wide-mouthed drinking glass or mug. Add 2 tbsp hot water and use a matcha whisk and whisk until smooth. 

Then add lavender syrup (about 1 tbsp) and whisk again.

Fill the cup with ice, then add milk. Stir and enjoy!

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