Lavender Cream Oatmilk Matcha

The production method of

Lavender Cream Oatmilk Matcha

1、 Required ingredients (1 cup quantity)
Basic tea base:

Matcha powder 5g (choose ceremonial grade for smoother taste)
30ml hot water (85-90 ℃, avoid boiling water damaging the aroma of matcha)
Lavender Cream Layer:
100ml light cream
Dried lavender flower 1.5g (can buy food grade lavender tea bags, remove petals)
10g of granulated sugar (adjusted according to taste)

Oat milk section:

200ml oat milk (choose sugar free or low sugar version to avoid excessive sweetness)
Honey/Maple Syrup 5ml (optional, adds warmth)
Decoration (optional):
A small amount of lavender flowers, an appropriate amount of matcha powder, and roasted oatmeal

2、 Detailed explanation of steps
Making lavender cream

Put light cream, lavender flowers, and granulated sugar into a small pot, heat over low heat until the edges slightly boil (about 70 ℃), turn off the heat and let it simmer for 5 minutes to release the fragrance of lavender.
Whip the refrigerated cream with an electric whisk

Modulation matcha base
Put matcha powder into a bowl and add 30ml of hot water.

Combination oat milk and cream
Heat oat milk to 40-50 ℃ (warm enough, overheating will destroy the milk aroma), add honey and stir well, pour into a cup about 3/4 full.
Gently scoop lavender cream with a spoon and slowly spread it on the surface of oat milk (the cream will naturally float and form a layered effect).
Finally, slowly pour the matcha liquid along the cup wall, or squeeze it onto the cream layer with a piping bag, and use a toothpick to draw patterns for decoration.

3、 Key Techniques and Flavor Adjustment
Lavender treatment:

If there is no dried lavender, one drop of food grade lavender essential oil can be used as a substitute (the amount should be strictly controlled to avoid bitterness).

Do not boil butter until it is boiling, otherwise the butter is prone to oil-water separation and the aroma will evaporate.

Balanced taste:

Choose high protein oat milk for a thicker texture and better integration with the cream layer; If you like a refreshing feeling, you can dilute it with 50ml of water.

If matcha is too bitter, you can add 5ml of hot water or a small amount of honey to the bottom of the tea to mix.

Layered technique:

Cream needs to be refrigerated and whipped, as it floats more easily at lower temperatures; When pouring matcha liquid, the speed should be slow. You can use the back of the spoon to buffer and avoid damaging the layering.

4、 Drinking scenarios and variations
Cold drink version:

Mix oat milk with ice cubes and pour into a cup. The cream layer should be refrigerated and whipped. The matcha liquid can be refrigerated in advance, and after layering, sprinkle with ice and coffee drops to make the "Lavender Matcha Latte Ice".

Vegetarian alternatives:

Replace light cream with coconut milk (take the top layer of thick coconut milk after refrigeration), boil lavender coconut milk and beat it, and choose sugar free oat milk, suitable for vegetarians.