⏱ Read time: 1 min
📅 Date: 6 Jan 2026
Lavender Blueberry Matcha
What you need:
1 tsp (2–3g) Gua Cha matcha
60 ml hot water (~80°C)
120–150 ml milk of choice (oat or almond works best)
1–2 tbsp blueberry compote or lightly crushed blueberries
A few drops of lavender extract or ½ tsp lavender syrup
Ice
Whisk (or frother), blender (optional), glass tumbler
What you do:
Sift the matcha. Always start clean.
Add hot water and whisk in a quick zig-zag until smooth and frothy.
Gently stir lavender into the milk — keep it subtle.
Add blueberry compote to the glass and lightly swirl.
Fill with ice and pour in the lavender milk.
Top with the matcha shot.
Sip slowly. Floral, fruity, and unexpectedly calm.
🧠 Pro tip:
Lavender should sit in the background. If you can clearly taste it, you’ve added too much. Think aroma, not flavour.
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