Iced Lavender Matcha Latte

There’s just something nice about having a nice cup of iced tea in the summer time, especially when it’s sweltering hot outside and you’re trying to find some relief in the shade. I’m all for pairing some matcha with something floral, especially if it winds up tasting good and the lavender and matcha combination did not disappoint!

Iced Lavender Matcha Latte – Serves 1

2 teaspoons matcha
100ml warm water
1 tablespoon Lavender Simple Syrup (see recipe below)
200ml milk

In the matcha preparing vessel of your choice, prepare the matcha powder with water.
Once mixed, stir in Lavender Simple Syrup.
In a glass, add ice cubes, followed by sweetened matcha.
Top with milk product of your choice (I use unsweetened organic soy milk).
Garnish with lavender buds.

It takes a bit of effort to make that Lavender Simple Syrup – but it’s so worth it to get that floral flavour into your drinks! I use the same Lavender Simple Syrup in my London Fog (Earl Grey Latte) recipe.

Lavender Simple Syrup Recipe & Directions

1 cup sugar
1 cup water
2 tablespoons lavender buds

Combine all ingredients in a sauce pan over medium heat.
Allow mixture to come to a simmer for 2-3 minutes.
Turn off heat and allow the simple syrup to cool.
Pour simple syrup into a jar or container, use a sieve to strain out lavender buds.

Store Lavender Simple Syrup in your fridge for up to 2 weeks.

If you make this Iced Lavender Matcha Latte, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

The Easiest Way to Prepare Matcha Ever

I’ve talked about a few different methods of preparing matcha before. My personal preference is also the most traditional – having a bowl and a bamboo whisk. I also go through the process of sifting the matcha before whisking and it’s a bit methodical and calming in the process. But I also understand that this right method is not for everyone. And sometimes it’s not even the right method for me.

Some people are always on the go. Some people don’t want to go through the motions just to get a cup of matcha (but, let’s face it, knowing how to make it in a traditional fashion is also a great thing to know – and I discuss it in my post called The Basics of Preparing Matcha). But this isn’t a post about how to make it in the traditional way, or how many pieces of equipment you need. This is so dead simple, you’ll be wondering how you didn’t think of it already because you already own something that you can use for this.

Are you ready?

Find a small tight fitting jar of your choice (I used a mason jar).
Add in the matcha of your choice (I used about 1 teaspoon).
Top up with water, leaving some headspace. You don’t need to use warm water!
Put the lid on, tighten it up.
You’ll know it’s done when you don’t see clumped up matcha on the bottom and when there’s some nice froth on top.

No sifting, no whisk, no bowls required.

You can take that jar with you or pour it out into another cup.

Matcha is a suspension, which means that the powder doesn’t dissolve into the water. So you don’t need warm or hot water. Cold water works just fine! Because it is a suspension (much like a nice miso soup), you’ll notice that after a period of time, it’ll be darker on the bottom and lighter on the top. Just make sure the lid is on tight again, and give it a good shake.

DavidsTea’s Cream of Earl Grey Matcha

Cream of Earl Grey Matcha by DavidsTea
Green Tea (Matcha) / Flavoured
$9.98 for 50g

First Impressions

Cream of Earl Grey Matcha was one of those purchases I did because I had decided to get the Earl Grey Matcha already so… why not? Full disclosure, I’m not a huge fan of most Cream of Earl Grey tea blends. I find there just to be something a little bit off about it that doesn’t make me enjoy it as much as I do a ‘plain’ Earl Grey blend. Which is a bit interesting, since I love trying out inspired by Earl Grey blends that have an assortment of other ingredients added into it (e.g. lavender, rose, orange). What can I say? I guess I’m occasionally a contradiction.

That said, I really do smell the Earl Grey in this Cream of Earl Grey Matcha. In comparison to Earl Grey Matcha, the bergamot is not as strong and there’s a bit of creamy or buttery quality in the aroma, which isn’t unexpected. Cream of Earl Grey Matcha consists of: cane sugar, matcha green, natural (cream, Earl Grey) flavouring. The colour is a nice spring green, there’s not a whole lot of sparkle in it despite consisting of cane sugar.


DavidsTea recommends whisking Cream of Earl Grey Matcha in 85°C (185°F) water. I followed the preparation instructions.

The nice thing about a matcha drink mix is that it easily mixes in heated water. You don’t necessarily need a fancy whisk to make it work.

First Taste

Cream of Earl Grey Matcha isn’t the prettiest green colour when mixed into heated water. It has a bit of yellow-green colour to it that reminds me an awful lot of pea soup. It does settle somewhat quick, which was surprising to me, and I needed to give it a stir to get the colour more uniform throughout. It was easy to suspend into the water though, and there were zero clumps despite not sifting the powder. The aroma is that of Earl Grey, the flavour is a creamy Earl Grey with some grassy undertones from the matcha, but the cane sugar is very prevalent and the sweetness does overpower the matcha throughout each sip. It’s definitely a sweet drink!

I couldn’t resist turning Cream of Earl Grey Matcha into a latte. It definitely helped it out a bit – adding even more creamy flavour and tempering down the sweetness that the cane sugar naturally brings to each cup. It made it more of a treat and made for a nice twist on a London Fog.

A Second Cup?

As Cream of Earl Grey Matcha is a suspension, there was no second preparation with the same powder.

My Overall Impression

I liked DavidsTea’s Cream of Earl Grey Matcha. I was pleasantly surprised by Cream of Earl Grey Matcha, mostly because I’m not generally a fan of Cream of Earl Grey preparations. I found that the flavour to be nice, but I did find myself wishing for more of the bergamot to shine through over the cream notes in the drink. I greatly enjoyed it as a matcha latte, and definitely think that I would have it again as a latte drink over having it straight up, as I do think that the cane sugar was added with a heavy hand. Overall, I found it tasted like Earl Grey, with a big helping of cream and just hints of matcha throughout. It’d definitely be perfect for the match and Earl Grey fan with a huge sweet tooth.

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