Iced Lavender Cream Chai (Starbucks Copycat) | Easy 5-Minute Recipe

If you love chai, this is the spring drink to try at home. Starbucks is bringing lavender back for Spring 2026 and adding a brand-new menu drink: the Iced Lavender Cream Chai. (Source)

This copycat version keeps it simple: iced chai and milk on the bottom, then a soft lavender cream foam on top. It tastes like a classic iced chai latte first, then you get a light floral vanilla-lavender finish with each sip.

What is an Iced Lavender Cream Chai?

An Iced Lavender Cream Chai is an iced chai tea latte topped with a lavender-flavored cream foam. Starbucks describes it as part of the Spring 2026 menu lineup, alongside returning lavender favorites like the Iced Lavender Cream Matcha and the Iced Lavender Latte. (Source)

At home, the goal is the same: build a strong chai base, then add a foam that sits on top long enough to give you that layered coffee shop feel.

If you’re looking for a simpler lavender creation, check out our Easy Lavender Latte Recipe!

Why you will like this homemade version

• Fast: about 5 minutes if you use chai concentrate
• Better control: choose how sweet and how floral you want it
• Cheaper: same vibe, less cost per drink
• Great for content: it photographs well, especially the foam layer

Ingredients

For the iced chai

• ½ cup chai concentrate (store-bought)
• ½ cup milk (dairy or non-dairy)
• 1 cup ice

Milk notes: Whole milk makes the drink taste richer. Oat milk makes it taste a little softer and slightly sweeter.

For the lavender cream foam

• 3 tbsp heavy cream
• 1 tbsp milk
• 1 to 2 tbsp lavender syrup (start with 1 tbsp and adjust)
• 1 tsp vanilla syrup or 1/4 tsp vanilla extract (optional but recommended)

Lavender syrup options: Use a store-bought lavender syrup, or make a quick homemade lavender syrup (simple version below).

Make sure to Learn How to Make Cold Foams on my Top 5 List.

Equipment you need

• A tall glass (12 to 16 oz)
• A milk frother (handheld) or a blender
• Measuring spoons

Quick homemade lavender syrup (simple version)

If you do not have lavender syrup, you can make a small batch fast.

You need:

• ½ cup sugar
• ½ cup water
• 1 tbsp culinary lavender buds (or 2 tsp for a lighter flavor)

How to make it:

1. Bring water and sugar to a simmer, stirring until the sugar dissolves.
2. Turn off the heat, add lavender, and steep 10 minutes.
3. Strain and cool.

This is a light, beginner-friendly syrup. If you want a stronger lavender flavor, steep a few minutes longer, but taste as you go because lavender can turn soapy if it gets too intense.

How to make an Iced Lavender Cream Chai

Step 1: Build the iced chai base

Fill a tall glass with ice. Pour in the chai concentrate, then add the milk. Stir.

Step 2: Make the lavender cream foam

In a small cup or jar, add heavy cream, milk, lavender syrup, and vanilla (if using). Froth for 10 to 20 seconds until thick and spoonable.

Step 3: Top and serve

Spoon the lavender cream foam on top of the iced chai. Take a quick photo to share with your friends, then sip right away.

Tip: If you want a stronger lavender flavor, drizzle a tiny bit more lavender syrup over the foam.

Ratio guide (so you can adjust it perfectly)

• Want it stronger and spicier: add more chai concentrate or reduce the milk.
• Want it creamier: increase milk, or add 1 more tbsp heavy cream to the foam.
• Want it more lavender: add lavender syrup in small steps. Too much can overpower the chai fast.

Remember, you are in control of this recipe!

Easy variations for Spring and Summer

Make it dairy-free

Use oat milk in the drink and use a plant-based heavy cream alternative (or coconut cream) for the foam.

Make it extra cold

Shake the chai concentrate and milk with ice in a cocktail shaker, then pour into the glass and add foam on top.

Make it less sweet

Use unsweetened milk and start with 1 tbsp lavender syrup in the foam. Many chai concentrates are already sweet.

If you want another delicious spring coffee recipe, check out our Pistachio Latte!

Make-ahead and storage

• Lavender syrup: store in the fridge.
• Foam: best made fresh. You can mix the foam ingredients ahead of time, but froth right before serving.
• Iced chai base: you can pre-mix chai concentrate and milk and keep it cold for a day, then pour over ice.

FAQs

Does lavender actually taste good with chai?

It can, as long as lavender stays light. Chai is warm and spicy, lavender is floral. The foam keeps lavender from taking over the whole drink.

Can I use lavender extract instead of syrup?

Yes, but go tiny. Start with 1 to 2 drops mixed into the foam sweetener. Extract can get strong fast.

What is the easiest chai to use?

A store-bought chai concentrate is the fastest and most consistent for a copycat recipe.

Take your Coffee Creations to Another Level

Take this chai and other coffee creations to another level with our natural vanilla syrup. It uses Grade A Madagascar Vanilla Beans and is created with love in small batches. See why it has become one of the fastest growing coffee syrups! And if you have trouble deciding on one flavor… check out one of Mix and Match Coffee Syrup Packs!