Description
A subtly sweet and floral iced latte. Perfect for a warm afternoon or a refreshing treat.
Ingredients
Units
For the Lavender Honey Syrup
- 1/2 cup water
- 1/4 cup organic cane sugar
- 1 tablespoon dried lavender
- 1/3 cup honey
For the Iced Matcha Lattes
- 2 tsp matcha powder
- 2 cups (473 ml) unsweetened milk of choice
- 2 tbsp lavender honey
Instructions
- Make the syrup: whisk together the water, sugar, honey and lavender in a small pot. Bring to a simmer and simmer for 5 minutes, dissolving the sugar. Remove from the heat and let the lavender steep for about 30 minutes, then strain through a fine mesh strainer and let the syrup cool. Store in a clean jar in the refrigerator.
- Sift the matcha powder through a fine-mesh strainer into a small bowl to break up any clumps.
- Add the matcha, milk, and lavender honey to a blender. Blend on high for 15-20 seconds until the matcha is fully dissolved and the mixture is frothy. Alternatively, whisk vigorously in a bowl for 1 minute.
- Fill two glasses with ice cubes, about 3/4 full.
- Pour the matcha mixture evenly over the ice. The drink will settle into layers. Stir before drinking.
Notes
- For a stronger matcha flavor, use 2.5-3 tsp of matcha powder.
- If you don’t have lavender honey, you can substitute with regular honey and a few drops of lavender extract.
- Store the prepared latte in an airtight container in the refrigerator for up to 24 hours. Shake well before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 15
- Sodium: 5
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 1
- Protein: 2
- Cholesterol: 0