Iced Lavender Matcha Latte

by Melody Kennedy
Adding lavender to a classic Boku Matcha Latte is an unexpected twist you will surely love! 
Ingredients: 
  • 1 1/2 teaspoons Boku Super Matcha 
  • 1/4 cup hot water
  • 1 tablespoon lavender simple syrup
  • 3/4 cup milk of your choice (cows, almond, coconut, etc.)

    Lavender Simple Syrup

    • 1 cup granulated sugar
    • 1 cup water
    • 5 to 8 sprigs fresh lavender OR 2 teaspoons dried culinary lavender

    Directions: 

    1) Combine the sugar, water, and lavender in a medium saucepan.  Bring to a boil over medium-high heat. Boil for 2 minutes, turn off heat and let steep for 5 minutes.  Optional: strain out lavender before storing.

    2) Combine Boku Super Matcha powder in a small bowl with 1 tablespoon of the water. Whisk with matcha whisk until clumps dissolve and a thick paste forms. Add 2 more tablespoons of water, one at a time, whisking thoroughly after each addition to remove any clumps and build a little froth. Pour matcha liquid into serving glass and use remaining water to rinse out the bowl and add to glass.

    3) Stir in 1 tablespoon of lavender syrup and fill the glass with ice.  Top with milk of your choice and swirl with a long spoon or straw to mix together. Sip and enjoy!

    Recipe Inspired by Hunger Thirst Play


     

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