Spring never tasted so soft. If you’ve been dreaming of that Starbucks Iced Lavender Cream Oatmilk Matcha, you’re not alone. This creamy, dreamy blend of matcha and lavender cold foam has taken over social feeds with its layered pastel hues and refreshing floral flavor. But it doesn’t have to cost seven dollars or a drive-thru detour. With a few pantry ingredients and a blender, you can recreate this stunning drink at home in under 10 minutes.
Whether you’re a matcha lover or new to the green tea game, this copycat Iced Lavender Cream Oatmilk Matcha recipe offers a perfect balance of earthiness, sweetness, and a whisper of floral bliss. It’s as soothing as it looks and just as good for a midday reset as it is for an Instagram story.
Table of Contents
How to make Copycat Iced Lavender Cream Oatmilk Matcha
You’ll start by whisking your matcha until smooth and vibrant. Then pour it over a glass of ice and oatmilk for a fresh green layer. The real magic? A lavender sweet cream cold foam that floats gently on top. Blend the foam until pillowy, spoon it over the drink, and enjoy a swirl of color and calm in every sip.
Prep time: 10 minutes
Chill time: 0 minutes
Total time: 10 minutes
Calories: 210 (per 16 oz serving)
Ingredients, tools, instructions and tips
Ingredients
Matcha layer
- 1 teaspoon ceremonial-grade matcha powder
- ¼ cup hot water (not boiling)
- ¾ cup oatmilk (barista-style recommended)
- Ice cubes
Lavender cold foam
- ¼ cup heavy cream
- 2 tablespoons milk (2% or whole)
- 1 tablespoon lavender simple syrup
- ¼ teaspoon vanilla extract
Optional garnish
- Dried lavender buds
- Edible glitter or a lavender sugar rim
Tools you’ll need
- Matcha whisk or milk frother
- Small mixing bowl
- Blender or electric frother
- Measuring spoons
- Serving glass (16 oz or larger)
Instructions
- Prepare matcha
In a small bowl, whisk the matcha powder with hot water until fully dissolved and frothy. Use a traditional bamboo whisk or milk frother for best results. - Assemble the base
Fill your serving glass with ice and pour in the oatmilk. Slowly add the prepared matcha over the milk to create a gentle ombré effect. - Make lavender cold foam
In a blender or frothing pitcher, combine heavy cream, milk, lavender syrup, and vanilla. Blend on high for 15 to 20 seconds until thick and airy. - Top and serve
Spoon the lavender cold foam over the iced matcha. Sprinkle dried lavender buds on top if using. Serve with a straw and stir gently if desired.
Tips
- Use barista-style oatmilk for better layering and smoother taste.
- Chill your glass before assembling to slow foam sinking.
- Adjust sweetness by increasing or reducing lavender syrup by ½ tablespoon.
- Want stronger matcha? Add another ½ teaspoon.
- For a caffeine-free version, swap matcha with green rooibos powder.
What to serve with the dish
This copycat Iced Lavender Cream Oatmilk Matcha pairs beautifully with light, sweet treats. Try it alongside lemon sugar cookies, vanilla macarons, or a slice of berry shortcake. It also complements brunch spreads like yogurt parfaits, granola bowls, or avocado toast with edible flowers. For a cozy afternoon, serve with a scone and soft music.
Ingredient substitutes
- Matcha Powder
Original Ingredient: Ceremonial-grade matcha
Substitutes:
Culinary Matcha: Slightly more bitter but still usable for drinks.
Green Tea Powder: Milder, less vibrant color. - Oatmilk
Original Ingredient: Barista-style oatmilk
Substitutes:
Almond Milk: Nutty, slightly thinner.
Soy Milk: Creamy, high in protein.
Coconut Milk: Tropical flavor, pairs well with lavender. - Lavender Syrup
Original Ingredient: Store-bought lavender simple syrup
Substitutes:
Homemade Syrup: Simmer ½ cup sugar, ½ cup water, and 1 tbsp dried lavender for 5 minutes. Strain and cool.
Honey + Lavender Extract: A quick hack with pantry staples. - Cold Foam Base
Original Ingredient: Heavy cream and 2% milk
Substitutes:
Coconut Cream: For a vegan, dairy-free option.
Full-fat Oat Creamer: Mimics frothiness well. - Sweetener
Original Ingredient: Lavender syrup
Substitutes:
Stevia or Erythritol: For a low-calorie version.
Maple Syrup: Adds earthy sweetness and depth. - Garnish
Original Ingredient: Dried lavender or edible glitter
Substitutes:
Whipped Cream: Classic topper for sweet drinks.
Lavender Sugar Rim: Roll glass rim in sugar mixed with dried lavender.
Ingredients
Matcha layer
1 teaspoon ceremonial-grade matcha powder
¼ cup hot water (not boiling)
¾ cup oatmilk (barista-style recommended)
Ice cubes
Lavender cold foam
¼ cup heavy cream
2 tablespoons milk (2% or whole)
1 tablespoon lavender simple syrup
¼ teaspoon vanilla extract
Optional garnish
Dried lavender buds
Edible glitter or a lavender sugar rim
Instructions
Prepare matcha
In a small bowl, whisk the matcha powder with hot water until fully dissolved and frothy. Use a traditional bamboo whisk or milk frother for best results.
Assemble the base
Fill your serving glass with ice and pour in the oatmilk. Slowly add the prepared matcha over the milk to create a gentle ombré effect.
Make lavender cold foam
In a blender or frothing pitcher, combine heavy cream, milk, lavender syrup, and vanilla. Blend on high for 15 to 20 seconds until thick and airy.
Top and serve
Spoon the lavender cold foam over the iced matcha. Sprinkle dried lavender buds on top if using. Serve with a straw and stir gently if desired.
