Sugar-Free Lavender Matcha Latte

June 24, 2019
Floral-infused beverages are having a major moment, and one of the most common ways to create a floral beverage, alcoholic or otherwise, is by making a flower-flavored simple syrup or creating a flower sugar by pulsing sugar with dried flowers. While these methods are effective for delivering sweet, distinctly floral flavors, they both rely on sugar, something many of us aim to limit or avoid entirely. As someone who's sensitive to sugar in various forms, I'm always looking for ways create low-glycemic recipes that are just as delightful as their sugary counterparts. When I tried a lavender matcha latte at a local cafe, I was smitten with the delicate floral flavor paired with the umami of matcha--but the sugar in the flavored syrup took its tool on my blood glucose. Enter this homemade sugar-free lavender matcha latte. I first attempted to make this lavender matcha latte with a "stevia simple syrup" (I know, I was skeptical, too), but that was a bitter disaster. So I borrowed a few techniques from traditional matcha making, including adding hot water to sifted matcha powder (rather than hot milk). Before doing so, I made a strong lavender tea (with a hint of rose for good measure) with the hot water before adding it to the matcha. And the lavender was unmistakenly present, from the first sip to the last. Notes: Any unsweetened dairy-free milk will work. My personal favorites are homemade almond milk (which seems to have a light floral note that the store-bought version doesn't) and Silk soy milk--the gold standard for luxuriant foam, in my experience. I used ceremonial-grade matcha to create this latte, but culinary matcha will work, too. This recipe is easy to double or triple and makes a lovely treat to share with a friend!
Sugar-Free Lavender Matcha Latte

Sugar-Free Lavender Matcha Latte

Recipe Type: Beverages Detox
utensils YIELDS One 8-ounce serving
clock PREP TIME
clock COOK TIME
clock TOTAL TIME
herb graphic for recipe card
  • 1/4 cup (2 ounces) near-boiling water
  • 3/4 cup (6 ounces) plant milk of your choice (see note in introduction)
  • 1/2 teaspoon dried culinary lavender
  • 1/2 teaspoon dried rose petals or 2-3 small dried rose buds
  • 1 heaping teaspoon matcha
  • 1/8 teaspoon vanilla extract (optional)
  • 4 drops liquid stevia (optional)
  • additional petals for garnish (optional)
  • 1/4 cup (2 ounces) near-boiling water
  • 3/4 cup (6 ounces) plant milk of your choice (see note in introduction)
  • 1/2 teaspoon dried culinary lavender
  • 1/2 teaspoon dried rose petals or 2-3 small dried rose buds
  • 1 heaping teaspoon matcha
  • 1/8 teaspoon vanilla extract (optional)
  • 4 drops liquid stevia (optional)
  • additional petals for garnish (optional)
tomato
        graphic for recipe card

Directions

1. Place dried flowers in a small glass jar or cup.

2. Boil water. Set aside for a few moments to cool slightly.

3. Pour hot water over dried flowers and allow to steep for at least five minutes.

4. While the flower tea is steeping, sift matcha into a matcha bowl or small mixing bowl.

5. Gently warm your milk in a small saucepan on the stovetop. Add vanilla and stevia if using. Once the milk has warmed, froth using a handheld frothing wand (like an Aerolatte) or blender. (Frothing the milk is purely optional!)

6. Strain the flower tea over the matcha. Mix well using a traditional bamboo matcha whisk, handheld frothing wand, or whatever tool works best for you.

7. Pour warm milk over matcha mixture. Gently stir and pour into desired drinking vessel. Adorn with dried petals for an extra fancy touch!

Related: Black Sesame Latte with Homemade Oat Milk

Rooftop Rhubarb Cocktail with Sustainable Vodka and Homemade Syrup

Beautifying Blue Vegan Collagen Latte

Get more like thisSubscribe to our daily inspirational newsletter for exclusive content!

__

Photos: Mary Hood Luttrell


Avatar
Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.

JOIN THE CONVERSATION

always stay inspired!