Lavender Matcha Oatmilk: The Ultimate Guide to This Trendy Drink

Lavender Matcha Oatmilk: Prepare to be transported to a serene tea garden with every sip of this delightful and surprisingly simple beverage. Have you ever imagined a drink that perfectly balances earthy, floral, and creamy notes? Well, look no further! This isn’t just another trendy drink; it’s an experience.

Matcha, the finely ground powder of specially grown and processed green tea leaves, has been a cornerstone of Japanese tea ceremonies for centuries. Revered for its vibrant green color and unique umami flavor, matcha offers a gentle energy boost and a wealth of antioxidants. When paired with the calming essence of lavender, a flower cherished for its soothing properties since ancient Roman times, and the creamy goodness of oat milk, a plant-based milk alternative that’s taken the world by storm, you get a truly harmonious blend.

People adore this Lavender Matcha Oatmilk for its exquisite taste, which is both refreshing and comforting. The subtle bitterness of matcha is beautifully complemented by the sweet floral aroma of lavender, while the oat milk provides a velvety smooth texture that makes each sip a pure indulgence. It’s also incredibly convenient to make at home, requiring just a few simple ingredients and minimal effort. Whether you’re looking for a morning pick-me-up, an afternoon treat, or a calming evening beverage, this Lavender Matcha Oatmilk is sure to become your new favorite.

this Recipe

Ingredients:

• 1 cup rolled oats
• 2 cups water (for cooking oats)
• 1/2 teaspoon sea salt
• 1 cup oat milk (unsweetened)
• 1 teaspoon culinary grade matcha powder
• 1/2 teaspoon dried lavender buds (food grade)
• 2 tablespoons maple syrup (or agave nectar, honey, to taste)
• 1/4 teaspoon vanilla extract
• Optional toppings: fresh berries (blueberries, raspberries), sliced almonds, chia seeds, coconut flakes

Preparing the Lavender Infused Oat Milk:

This step is crucial for infusing the oat milk with the delicate floral notes of lavender. Don’t skip it!

1. Heat the Oat Milk: In a small saucepan, pour in the 1 cup of oat milk. Place the saucepan over medium-low heat. You don’t want to boil the oat milk, just warm it gently.
2. Add Lavender Buds: Once the oat milk is warm (not simmering), add the 1/2 teaspoon of dried lavender buds. Stir gently to ensure the lavender is submerged in the milk.
3. Infuse the Milk: Reduce the heat to the lowest setting and let the lavender infuse into the oat milk for about 15-20 minutes. The longer it infuses, the stronger the lavender flavor will be. Be careful not to overheat the milk, as this can cause it to scald. I usually keep a close eye on it and stir occasionally.
4. Strain the Milk: After the infusion period, remove the saucepan from the heat. Using a fine-mesh sieve or cheesecloth-lined strainer, strain the oat milk into a clean bowl or measuring cup. This will remove the lavender buds, leaving you with beautifully lavender-infused oat milk. Discard the used lavender buds.

Cooking the Oats:

Properly cooked oats are the foundation of this delicious breakfast. We want them creamy and tender, not mushy or undercooked.

1. Combine Oats and Water: In a medium-sized saucepan, combine the 1 cup of rolled oats and 2 cups of water. Add the 1/2 teaspoon of sea salt. The salt helps to enhance the flavor of the oats.
2. Bring to a Boil: Place the saucepan over medium-high heat and bring the mixture to a boil. Once it’s boiling, reduce the heat to low.
3. Simmer the Oats: Cover the saucepan and let the oats simmer gently for about 5-7 minutes, or until most of the water has been absorbed and the oats are tender. Stir occasionally to prevent the oats from sticking to the bottom of the pan. The cooking time may vary slightly depending on the type of rolled oats you use. I prefer using old-fashioned rolled oats for the best texture.
4. Check for Doneness: After 5 minutes, check the oats for doneness. They should be soft and creamy, with a slight chewiness. If they are still too watery, continue to simmer for another minute or two, stirring frequently. If they are too thick, add a splash of water or oat milk to thin them out.

Preparing the Matcha:

Matcha can be a bit clumpy, so this step ensures a smooth and vibrant green color in our oatmilk.

1. Sift the Matcha: This is an optional but highly recommended step. Sifting the matcha powder helps to remove any clumps and ensures a smoother consistency. Use a fine-mesh sieve to sift the 1 teaspoon of matcha powder into a small bowl.
2. Create a Matcha Paste: Add a tablespoon or two of the lavender-infused oat milk to the sifted matcha powder. Using a small whisk (a bamboo whisk, also known as a chasen, is ideal for matcha), or even a fork, whisk the matcha and oat milk together until you form a smooth, lump-free paste. This step is important because it helps to dissolve the matcha powder properly and prevents it from clumping when you add it to the hot oats.

Combining and Finishing the Oatmilk:

This is where all the flavors come together to create our Lavender Matcha Oatmilk!

1. Add Matcha Paste to Oats: Once the oats are cooked to your liking, remove the saucepan from the heat. Add the matcha paste to the cooked oats and stir well to combine. The oats should turn a beautiful shade of green.
2. Stir in Lavender Oat Milk: Pour the remaining lavender-infused oat milk into the saucepan with the matcha oats. Stir gently to combine.
3. Sweeten and Flavor: Add the 2 tablespoons of maple syrup (or your preferred sweetener) and the 1/4 teaspoon of vanilla extract to the oatmilk. Stir well to ensure the sweetener is evenly distributed. Taste and adjust the sweetness as needed. I sometimes add a pinch more maple syrup if I’m feeling extra indulgent.
4. Warm Through (Optional): If you prefer a warmer oatmilk, you can place the saucepan back over low heat for a minute or two to warm it through. Be careful not to boil it. Alternatively, you can enjoy it at room temperature or even chilled.

Serving and Enjoying:

The final touch! Presentation matters, so take a moment to make your Lavender Matcha Oatmilk look as good as it tastes.

1. Pour into a Bowl or Glass: Pour the Lavender Matcha Oatmilk into a bowl or glass. I like to use a clear glass so I can admire the beautiful green color.
2. Add Toppings (Optional): This is where you can get creative! Top your oatmilk with your favorite toppings. Some suggestions include fresh berries (blueberries, raspberries, strawberries), sliced almonds, chia seeds, coconut flakes, a drizzle of maple syrup, or a sprinkle of extra matcha powder.
3. Enjoy Immediately: Serve immediately and enjoy! This Lavender Matcha Oatmilk is best enjoyed fresh.

Tips and Variations:

Here are some ideas to customize your Lavender Matcha Oatmilk to your liking:

• Adjust Sweetness: The amount of maple syrup (or other sweetener) can be adjusted to your preference. Start with 2 tablespoons and add more to taste.
• Use Different Milk: While this recipe is designed for oat milk, you can substitute it with other plant-based milks such as almond milk, soy milk, or coconut milk. Keep in mind that the flavor and texture may vary slightly.
• Add Protein: For a more filling breakfast, add a scoop of protein powder to the oatmilk. Vanilla or unflavored protein powder works well.
• Make it Chocolatey: Add a tablespoon of cocoa powder to the oats while they are cooking for a chocolatey twist.
• Spice it Up: Add a pinch of cinnamon, nutmeg, or ginger to the oats for a warm and comforting flavor.
• Cold Oatmilk: For a refreshing treat, chill the cooked oatmilk in the refrigerator for at least 30 minutes before serving.
• Lavender Extract: If you don’t have dried lavender buds, you can use a drop or two of food-grade lavender extract. Be very careful not to use too much, as lavender extract can be quite potent.
• Matcha Quality: The quality of your matcha powder will affect the flavor and color of the oatmilk. Use culinary grade matcha for the best results. Ceremonial grade matcha is even better, but it is more expensive.
• Nut Butter: A spoonful of almond butter or peanut butter adds healthy fats and protein, making the oatmilk even more satisfying.

Storage Instructions:

If you have any leftover Lavender Matcha Oatmilk, you can store it in an airtight container in the refrigerator for up to 2 days. The texture may change slightly upon refrigeration, so you may need to add a splash of oat milk or water to thin it out before serving. Reheat gently on the stovetop or in the microwave.

Health Benefits:

This Lavender Matcha Oatmilk is not only delicious but also packed with nutrients:

• Oats: Oats are a good source of fiber, which can help to lower cholesterol and regulate blood sugar levels. They are also a good source of vitamins and minerals, including manganese, phosphorus, and magnesium.
• Matcha: Matcha is a type of green tea that is rich in antioxidants, which can help to protect your cells from damage. It also contains caffeine, which can provide a boost of energy and focus.
• Lavender: Lavender has calming and relaxing properties, which can help to reduce stress and anxiety.
• Oat Milk: Oat milk is a good source of calcium and vitamin D, which are important for bone health.

  

  Conclusion:

  This Lavender Matcha Oatmilk isn’t just a drink; it’s an experience. The delicate floral notes of lavender perfectly complement the earthy, slightly bitter matcha, creating a symphony of flavors that will awaken your senses. The creamy oatmilk base adds a touch of sweetness and richness, making it a truly indulgent yet healthy treat. I truly believe this is a must-try recipe for anyone looking to elevate their daily routine with a touch of elegance and well-being.

  But why is this particular recipe so special? It’s the perfect balance of flavors and textures, the ease of preparation, and the sheer versatility it offers. It’s not just a drink; it’s a canvas for your creativity.

  Serving Suggestions and Variations:

  Don’t be afraid to experiment! While I love this Lavender Matcha Oatmilk as is, there are countless ways to customize it to your liking.

  * For a sweeter treat: Add a drizzle of honey, maple syrup, or agave nectar. Start with a small amount and adjust to your preference.
  * For a cooler experience: Blend it with ice for a refreshing iced latte. You can even freeze it into popsicles for a delightful summer treat.
  * For a warmer hug: Heat the oatmilk gently before adding the matcha and lavender syrup for a cozy and comforting warm beverage.
  * Spice it up: Add a pinch of cinnamon or cardamom for a warm and aromatic twist.
  * Make it vegan: Ensure your honey or sweetener is vegan-friendly, or simply omit it.
  * Experiment with different milks: While I personally love oatmilk for its creamy texture, you can also try almond milk, soy milk, or coconut milk. Each will impart a slightly different flavor profile.
  * Lavender Infusion: For a stronger lavender flavor, steep dried lavender buds in the warm oatmilk for a few minutes before straining and proceeding with the recipe.
  * Matcha Grade: The quality of your matcha will significantly impact the flavor. Culinary grade matcha is suitable, but ceremonial grade matcha will provide a smoother, more nuanced flavor.
  * Add a Boost: Consider adding a scoop of your favorite protein powder for a post-workout recovery drink or a more substantial breakfast option.

  This recipe is incredibly forgiving, so don’t be afraid to play around with the ingredients and find what works best for you. The key is to have fun and enjoy the process!

  I’m so excited for you to try this recipe and experience the magic of Lavender Matcha Oatmilk for yourself. It’s a simple yet sophisticated drink that’s perfect for any occasion. Whether you’re looking for a morning pick-me-up, an afternoon treat, or a relaxing evening beverage, this recipe is sure to delight.

  I truly believe that this recipe will become a staple in your kitchen. It’s not just a drink; it’s a moment of self-care, a celebration of flavor, and a reminder to savor the simple things in life.

  Now, it’s your turn! I encourage you to give this recipe a try and share your experience with me. What variations did you try? What did you love about it? What would you change? I’m eager to hear your thoughts and see your creations. Please leave a comment below or tag me on social media using #LavenderMatchaOatmilk. I can’t wait to see what you come up with! Happy sipping!

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  Lavender Matcha Oatmilk: The Ultimate Guide to This Trendy Drink

  A calming and delicious Lavender Matcha Oatmilk, perfect for a healthy and flavorful breakfast or snack. Infused with floral lavender and vibrant matcha, this creamy oatmilk is a delightful treat.

  Prep Time5 minutes

  Cook Time25 minutes

  Total Time30 minutes

  Category: Breakfast

  Yield: 1 serving

  Save This Recipe

  Ingredients

  • 1 cup rolled oats
  • 2 cups water (for cooking oats)
  • 1/2 teaspoon sea salt
  • 1 cup oat milk (unsweetened)
  • 1 teaspoon culinary grade matcha powder
  • 1/2 teaspoon dried lavender buds (food grade)
  • 2 tablespoons maple syrup (or agave nectar, honey, to taste)
  • 1/4 teaspoon vanilla extract
  • Optional toppings: fresh berries (blueberries, raspberries), sliced almonds, chia seeds, coconut flakes

  Instructions

  1. Prepare Lavender Infused Oat Milk: Heat 1 cup oat milk in a small saucepan over medium-low heat until warm (not simmering). Add 1/2 teaspoon dried lavender buds, stir gently, and reduce heat to low. Infuse for 15-20 minutes, stirring occasionally. Strain the oat milk through a fine-mesh sieve or cheesecloth into a clean bowl, discarding the lavender buds.
  2. Cook the Oats: In a medium saucepan, combine 1 cup rolled oats, 2 cups water, and 1/2 teaspoon sea salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 5-7 minutes, or until most of the water is absorbed and the oats are tender. Stir occasionally to prevent sticking. Check for doneness and add a splash of water or oat milk if needed.
  3. Prepare the Matcha: Sift 1 teaspoon matcha powder into a small bowl. Add 1-2 tablespoons of the lavender-infused oat milk to the sifted matcha powder. Whisk the matcha and oat milk together until you form a smooth, lump-free paste.
  4. Combine and Finish: Remove the cooked oats from the heat. Add the matcha paste to the cooked oats and stir well to combine. Pour the remaining lavender-infused oat milk into the saucepan with the matcha oats. Stir gently to combine. Add 2 tablespoons maple syrup (or your preferred sweetener) and 1/4 teaspoon vanilla extract. Stir well and adjust sweetness to taste. Warm through on low heat if desired, but do not boil.
  5. Serve and Enjoy: Pour the Lavender Matcha Oatmilk into a bowl or glass. Add your favorite toppings, such as fresh berries, sliced almonds, chia seeds, or coconut flakes. Serve immediately and enjoy.

  Notes

  • Adjust sweetness to your preference.
  • You can substitute oat milk with other plant-based milks.
  • Add a scoop of protein powder for a more filling breakfast.
  • For a chocolatey twist, add a tablespoon of cocoa powder while cooking the oats.
  • Add a pinch of cinnamon, nutmeg, or ginger for a warm flavor.
  • Chill the cooked oatmilk for a refreshing treat.
  • If you don’t have dried lavender buds, use a drop or two of food-grade lavender extract.
  • Use culinary grade matcha for the best results.
  • A spoonful of nut butter adds healthy fats and protein.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.