Lavender Matcha Latte
Crafted for National Relaxation Day, this soothing layered drink blends refreshing matcha latte, fragrant lavender syrup, and delicate cream foam to create a visually stunning and aromatic experience.
The Lavender Matcha Latte is a specialty beverage designed for National Relaxation Day, celebrating a perfect moment of calm through a balance of flavors, aromas, and textures.
At the base, the iced matcha latte—made with premium Matcha Latte Powder—offers a vivid green hue, smooth tea notes, and a gentle bittersweet finish. The cool, refreshing base immediately delivers a sense of relief from summer heat.
The middle layer features a cloud-like cream foam made from Original Cream Cap Powder, cold water, and Lavender Syrup. This syrup, infused with the natural essence of lavender flowers, adds a fragrant, slightly sweet floral profile that complements the earthy matcha. The result is a harmonious pairing of freshness and aromatics.
Topping the drink, dried lavender buds bring both a visual accent and a subtle floral scent. The gentle purple contrast against the vibrant green base captures attention instantly, making it perfect for both taste and presentation.
With each sip, you first encounter the cool, grassy matcha, followed by the airy sweetness of cream foam infused with lavender, ending with a lingering floral aftertaste. More than a beverage, it’s a short vacation for your senses—ideal for cafés, tea shops, and seasonal menus looking for a photogenic and relaxing drink to highlight.
Ingredients
Matcha Latte Powder 22.6g
Hot Water 50ml (for matcha preparation)
Ice Cubes (fill to 80% of the cup)
Cold Water 100ml (to adjust matcha strength)
Cold Water 50ml (for cream foam preparation)
Lavender Syrup 30ml
Dried Lavender Buds (for garnish)
Directions
Fill the serving cup with ice cubes up to 80% full.
Prepare iced matcha latte: mix Matcha Latte Powder (22.6g) with 50ml hot water, stir until smooth, add two ice cubes to cool, then top with 100ml cold water. Pour into the cup.
Prepare lavender cream foam: whisk Original Cream Cap Powder (22.6g) with 50ml cold water and 30ml lavender syrup until thick and smooth.
Gently pour the lavender cream foam over the matcha latte to form a distinct layered effect.
Garnish with dried lavender buds.
🏷 Tips
Use high-quality lavender syrup for a clean, floral aroma without overpowering sweetness.
For commercial preparation, pre-whip cream foam and store chilled for consistent texture.
Adjust matcha strength based on customer preference for a bolder or milder tea flavor.
