The warm steam from a small pan of honey and lavender filled my kitchen the first time I made this drink for my family. My daughter pressed her nose to the counter and asked what smelled like a garden and a bakery all at once. I poured a glass and watched the green layer settle onto frothy milk, and in that quiet kitchen moment we paused, sipped, and smiled. If you love gentle floral drinks, you might also enjoy my baked pears with berries, honey and walnuts, which have a similar kind of slow, sweet comfort.
Iced Honey Lavender Matcha
Ingredients
Lavender Honey Syrup
- 1/2 cup water For the syrup.
- 1/4 cup honey Or agave for vegan option.
- 2 teaspoons dried culinary lavender Ensure it is culinary grade.
Matcha Preparation
- 1 teaspoon matcha powder Ceremonial or culinary grade, sifted.
- 2 tablespoons hot water Not boiling.
Drink Assembly
- 3/4 cup milk Oat, almond, soy, or dairy.
- ice cubes For serving.
- extra honey Optional, for drizzling.
- lavender buds or edible flowers Optional, for garnish.
Instructions
Make the Lavender Honey Syrup
- In a small saucepan, combine 1/2 cup water, 1/4 cup honey, and 2 teaspoons dried culinary lavender. Bring to a gentle simmer over medium heat, stirring until the honey dissolves.
- Simmer for 2-3 minutes, then remove from heat and let steep for 10 minutes. Strain out the lavender and let the syrup cool.
Prepare the Matcha
- Sift 1 teaspoon matcha powder into a small bowl or cup. Add 2 tablespoons hot (not boiling) water.
- Whisk with a matcha whisk, milk frother, or fork until smooth and frothy.
Layer the Drink
- Fill a tall glass with ice cubes. Pour in 3/4 cup milk over the ice.
- Add 1-2 tablespoons of the lavender honey syrup, adjusting to taste, and swirl gently.
Add the Matcha
- Slowly pour the prepared matcha over the back of a spoon onto the milk to create layered colors.
Finishing Touches
- Drizzle extra honey on top if desired and garnish with lavender buds or edible flowers.
- Stir gently and enjoy!
Notes
Nutrition
Why This Iced Honey Lavender Matcha Means So Much
This Iced Honey Lavender Matcha feels like a small ritual in our house. It is the kind of drink I reach for when I want to slow down and savor a few calm minutes. The lavender and honey warm the back of the throat, while the matcha brings a bright, grassy note that wakes up the senses.
I remember making it on a Saturday morning when my husband was home and the kids were still in pajamas. The kitchen smelled floral and warm, and we spoke in softer voices as if the aroma had smoothed the edges off the day. It turned a regular morning into something gently special.
For me, this drink is family and comfort wrapped into one tall glass. It pairs with slow mornings, porch chats, and afternoons when homework and toys wait a little longer. It is simple, honest, and real food that welcomes everyone.
How This Iced Honey Lavender Matcha Came to Be
I first mixed honey and lavender for a tea when my mother sent me a jar of dried lavender from her garden. I used the syrup in lemon drinks, and one day I thought matcha would be a fun, bright partner. The color was so pretty that my son insisted on a picture before we drank it, and now it lives in our rotation of favorite treats.
I learned to keep the syrup gentle, not too floral, so even picky family members would sip and smile. From there, the recipe grew with small changes to suit our tastes. The milk can be dairy or plant-based, and the level of sweetness adapts to each cup.
It matters to me that this drink fits into everyday life. It does not demand special trips to strange stores. It uses simple pantry items and a little care. That is the kind of kitchen magic I love to share.
Bringing Iced Honey Lavender Matcha Together
“Every time I stir this pot, it smells just like Sunday at home.”
Making this drink has a gentle rhythm. First the syrup simmers and sends a warm floral scent through the house. Then the matcha is whisked until it is satiny and bright. Finally, the glass fills with ice and layers of milk and green tea, and the colors make you pause.
You will notice the syrup turning glossy as the honey dissolves, and the matcha will bloom into a frothy top when you whisk it right. The milk cools the matcha and carries the floral notes on the tongue. It all comes together in a way that feels both simple and a little special.
Listen for the soft hiss of the syrup as it simmers and for the gentle whisking that mixes bright green into a silky liquid. These small sounds mark the rhythm of a kitchen where someone cares. When you pour, breathe in the aroma and let it be a pause in your day.
Ingredients You’ll Need
1 teaspoon matcha powder (ceremonial or culinary grade, sifted)
2 tablespoons hot water (not boiling)
1/2 cup water (for syrup)
1/4 cup honey (or agave for vegan option)
2 teaspoons dried culinary lavender
3/4 cup milk (oat, almond, soy, or dairy)
Ice cubes
Optional: extra honey for drizzling
Optional: lavender buds or edible flowers for garnish
Warm notes: a little extra vanilla if you love a cozy aroma. If you use dairy milk, a splash of cream adds richness. For a plant-based twist, oat milk gives the creamiest finish.
Step-by-Step Directions
Make the Lavender Honey Syrup: In a small saucepan, combine 1/2 cup water, 1/4 cup honey, and 2 teaspoons dried culinary lavender. Bring to a gentle simmer over medium heat, stirring until the honey dissolves. Simmer for 2-3 minutes, then remove from heat and let steep for 10 minutes. Strain out the lavender and let the syrup cool. As it simmers, breathe in the sweet, floral steam and watch the syrup turn glossy.
Prepare the Matcha: Sift 1 teaspoon matcha powder into a small bowl or cup. Add 2 tablespoons hot (not boiling) water. Whisk with a matcha whisk, milk frother, or fork until smooth and frothy. Aim for a bright, even green and a light foam on top. The whisking should sound soft and steady and the surface should look silky.
Layer the Drink: Fill a tall glass with ice cubes. Pour in 3/4 cup milk over the ice. Add 1-2 tablespoons of the lavender honey syrup, adjusting to taste. Swirl gently. Watch the milk take on a pale gold ribbon where the syrup settles and enjoy the cool, clean clink of the ice.
Add the Matcha: Slowly pour the prepared matcha over the back of a spoon onto the milk to create layered colors. Pouring slowly keeps the layers defined and makes the green layer float above the milk. The contrast between jade matcha and soft milk is part of the charm.
Finishing Touches: Drizzle extra honey on top if desired. Garnish with lavender buds or edible flowers. Stir gently and enjoy! Take a moment to notice the scent of lavender, the silk of the milk, and the bright bite of matcha as you take your first sip.
Serving Iced Honey Lavender Matcha With Family Warmth
We drink this iced honey lavender matcha at different times. Sometimes it is a gentle afternoon treat when homework is done. Other times it is part of a slow weekend brunch with toast and a fruit bowl. When I bring it to the table, I like to set down a small plate of buttered toast or a flaky pastry for the kids.
Serve it in tall glasses so the layers show. If you have small glasses for kids, pour a little less matcha and less syrup. My husband likes his a touch stronger, so I give him an extra half teaspoon of matcha. We make a small ritual of setting the glass down and saying what we are grateful for that day.
For a small get-together, make a pitcher of lavender honey syrup and a bowl of whisked matcha so guests can build their own drinks. Lay out extra garnishes like lavender buds, honey sticks, and a tray of cookies. It turns a simple drink into a shared moment.
How We Enjoy Iced Honey Lavender Matcha at Home
We treat this drink like a warm hug in a glass. My daughter likes to stir her matcha until it is foamy and pretend she is making a potion. My son likes to count ice cubes before he takes a sip. Those small family habits make the drink feel like ours.
On some days I sip it quietly while I fold laundry or write a note. On other days it is the drink I hand to my neighbor when she drops by with garden herbs. The drink becomes part of the home, a little marker that ties a memory to a flavor.
I always keep a jar of the syrup in the fridge so I can pour a quick glass. The syrup is the heart of the flavor, and having it ready makes the drink feel easy and welcoming.
Storing Iced Honey Lavender Matcha for Tomorrow
Store leftover syrup in a clean jar in the fridge for up to two weeks. The flavors will mellow and blend, and you might find it tastes even more rounded the next day. Keep the matcha separate and whisk a fresh dose when you are ready to drink.
If you make a full drink and want to keep it, store it in a sealed bottle for up to 24 hours. Shake or stir before drinking because the matcha can settle and the milk and syrup may separate. The floral notes will be less sharp but still comforting.
For syrup that tastes its best, keep it away from strong-smelling foods in the fridge. Label the jar with the date so you always know when you made it. These small habits keep your kitchen life calm and kind.
Amelia’s Kitchen Notes
Use a fine sift for the matcha to avoid lumps. A smooth matcha makes a softer drink and a prettier layer. I sift right into my whisking bowl and tap gently until the powder looks even.
Adjust the syrup to your taste. If you like a more floral note, add an extra 30 seconds of simmer and an extra half teaspoon of lavender, but do this with care. It is easy to go from gentle to overpowering.
Pick your milk for the mouthfeel you love. Oat milk gives a creamy finish, while almond milk makes the drink light and clean. If you serve kids, a touch of whole milk makes the drink feel indulgent without being cloying.
Make the syrup ahead for busy mornings. It keeps well and makes assembly fast. Keep a small funnel on hand for neat pouring into jars.
For a smoother matcha, whisk in a zigzag motion rather than circles. It introduces more air and gives a light foam, which looks lovely on top of cold milk.
Little Lessons From My Kitchen
I learned to be gentle with lavender. It is powerful, and a small amount goes a long way. I also learned that honey brings warmth and depth that sugar cannot replicate in this drink. Together, honey and lavender make a kind of soft perfume that matcha loves.
Keep tools simple. A small whisk or milk frother works fine, and a small saucepan makes the syrup easy to watch. The recipe does not ask for fancy gear, just a little attention and a willingness to breathe in the scent as you cook.
When kids help, give them a safe job like stirring the syrup after you remove it from heat. They love to be part of the ritual and the drink tastes better when it is shared.
Family Variations on Iced Honey Lavender Matcha
We play with this recipe around holidays and seasons. In spring, I add lemon zest to the syrup for a bright twist. In autumn, I stir in a pinch of cinnamon to the matcha for a cozy note. These small shifts make the drink feel new without losing what we love.
For younger kids, I cut the matcha and syrup by half and add more milk and a splash of vanilla. For an adult version, I sometimes stir in a small shot of gin or a floral liqueur when we host quiet evenings. Keep it gentle so the lavender and matcha still speak.
If you like smoothie-style drinks, try blending the milk, ice, and syrup for a slushier texture. It becomes a cooling treat on hot afternoons and keeps the flavor balanced. For a fruit twist, a small scoop of banana pairs well with matcha; if you want inspiration, my banana matcha smoothie shows one way we love to do that.
Twists That Still Feel Like Home
Try swapping honey for agave to keep the drink vegan. Agave gives a slightly different sweetness, more neutral and clean. If you make the syrup with agave, heat gently and taste as you go.
Another gentle change is to use a floral honey like orange blossom for an added citrus hint. That plays beautifully with lavender and makes the syrup taste like a soft summer day. Small changes like that keep the drink cozy and familiar.
For a frothy top, warm a small amount of milk and froth it to place on top of your glass. The contrast of chilled drink and warm foam feels indulgent and homemade.
FAQs About Iced Honey Lavender Matcha
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Keep the syrup in the fridge and whisk fresh matcha when you are ready to serve.
Can I use culinary matcha instead of ceremonial?
Yes. Culinary matcha is more robust and works well for drinks that mix with milk. Ceremonial matcha is finer and has a delicate flavor. Choose what fits your taste and budget.
How strong should the matcha be?
Start with 1 teaspoon and taste. If you like a brighter, stronger green tea flavor, add a small extra pinch. Remember that matcha can be bitter if too strong, so adjust slowly.
Is dried lavender safe to eat?
Yes, if it is labeled as culinary grade. Use dried culinary lavender to avoid any bitter or perfumed varieties meant for potpourri. A little goes a long way.
Can I make this warm instead of iced?
Absolutely. Warm the milk gently and pour the matcha into it for a cozy hot latte. The lavender honey syrup warms the kitchen and feels like a hug on chilly evenings.
More Cozy Drinks We Love at Home
If this Iced Honey Lavender Matcha becomes part of your quiet moments, there are a few other drinks in my kitchen that carry the same gentle comfort. On evenings when we want something grounding and naturally sweet, Chocolate Date Almond Drink feels nourishing and calm. For lighter, playful days, Pink Drink Recipe brings a cheerful note that the kids especially love.
When matcha is already on the counter, I often turn to Banana Matcha Smoothie for a fuller, breakfast-style sip, while colder months invite mugs of Red Velvet Hot Chocolate shared slowly at the table. And when the garden feels close and fresh flavors call, Homemade Pomegranate Juice is a simple reminder that good drinks, like good days, don’t need to be complicated.
you can always find me sharing from my kitchen on Pinterest and over on Facebook.
