I love lavender.
I love matcha.
Yet I never thought of loving them together, but that is precisely what happened when I tried the new Iced Lavender Cream Oat Milk Matcha – a somewhat-awkwardly-named jewel of a drink that is as delicious as it is beautiful. After that fiasco of a Unicorn Frappuccino, I didn’t have great expectations for this one, and Starbucks and I have had our own ups and downs over the years. Happily, this drink is one glorious combination that probably won’t last for long because people just don’t have good taste anymore. I will enjoy it while it’s here, and hope that the lavender lasts well into the summer. That’s what lavender should do.
The drink itself begins in the depths of the matcha, with all its earthly delights and even-keeled dose of caffeine (matcha is about the only caffeine I can handle, as it supposedly releases its effects over a longer period of time, rather than hitting all at once in a jolt of heart-palpitating madness). Once the lavender cream seeps into the straw, all wrapped up in the oat milk tying it all together, the effect is enchanting – spring and summer brightening the wintery-murkiness of the matcha. It’s a wonderful concoction, surprising in how well it works, and a lovely segue into the spring season.
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