The Best Syrups for Matcha Lattes (and How Much to Use)
Aug 04, 2026
Matcha is a little polarizing: grassy, mineral, a touch bitter. The wrong syrup bulldozes all of that into green candy, while the right one meets matcha where it lives, with a floral lift, a little caramel depth, or a clean vanilla backbone. So here are the best syrups for a matcha latte, why each one works, and exactly how much to pour so you don't drown the good stuff you paid for.
Why your syrup choice matters more with matcha
Matcha is more delicate than espresso. A syrup doesn't just sweeten it; it either complements that grassy, vegetal character or steamrolls it. The winners add a note that belongs (floral, spice, a little earthiness) or a quiet sweetness that lets the matcha lead. The losers pile on sugar until a beautiful ingredient tastes like a candy bar. The trick is mostly restraint, plus picking a flavor that's actually in matcha's lane.
The syrups we reach for
1. Lavender: the one to try first
Lavender's soft, herbal side sits in the same register as matcha's vegetal edge, so instead of fighting, it adds a gentle floral lift. It's the combination you'll spot on café menus, and it earns the attention. Pour ½ oz in an 8 oz latte for a whisper of it, or a full ounce if you want the lavender to lead. Reach for our Lavender Syrup.
2. Brown Sugar: the everyday one
Molasses-y and warm, brown sugar echoes matcha's umami without throwing a competing aroma at it. Think of it as the brown-sugar-shaken-espresso move, pointed at matcha instead. It works hot or iced, and it's especially good with oat milk. This one is concentrated, so ½ oz does the job. Grab our Brown Sugar Simple Syrup.
3. Vanilla: the safe, universal pick
Vanilla is the most forgiving thing you can add to matcha. It rounds off the bitterness and reads creamy without any actual cream, and it plays nicely with dairy, oat, or almond. Use it when you want the matcha centered rather than transformed. Start at ½ oz per 8 oz so it supports the matcha instead of overwhelming it. Our Vanilla Syrup does the job.
4. Ube: the showstopper
Ube and matcha both come out of Japanese and Filipino café culture, and their earthy, gently sweet profiles layer beautifully. That purple-and-green swirl doesn't hurt either. It's a concentrated syrup and an assertive flavor, so ½ oz per 8 oz is plenty. Meet our Ube Syrup.
5. Cardamom: the cozy one
Cardamom nudges a matcha latte toward chai territory without hauling out the whole spice cabinet: citrusy, a little piney, warm. It's lovely hot, and made for fall and winter. It's a bold one, so start around â…“ oz per 8 oz and build from there. Try our Cardamom Syrup.
6. Rose Cordial: the lighter floral
If lavender feels a touch too herbal for you, rose is softer and fruitier, especially nice in iced, lemonade-style matcha or anything with a little fruit in it. Around ½ oz per 8 oz. Our Rose Cordial Syrup is the one.
7. Ginger: for a little heat
Ginger and matcha can be great together, but it's a light-hand pairing: a background warmth, not a headliner. Keep it around ½ oz per 8 oz and taste as you go. Our Authentic Ginger Syrup brings the heat.
Quick reference
| Syrup | Tastes like | Best in | Pour (per 8 oz) |
|---|---|---|---|
| Lavender | Floral, herbal | Hot & iced | ½–1 oz |
| Brown Sugar | Caramel, molasses | Any | ½ oz |
| Vanilla | Creamy, neutral | Any | ½ oz |
| Ube | Earthy, sweet | Iced | ½ oz |
| Cardamom | Spiced, citrusy | Hot | ⅓–½ oz |
| Rose Cordial | Light floral, fruity | Iced | ½ oz |
| Ginger | Warm, spicy | Hot | ½ oz |
What to skip
Whatever you pour, you want it to get out of matcha's way. We'd steer clear of corn-syrup-based syrups, which sit heavy and cloying in a cold drink, and anything with artificial dye. Matcha's green is half the point, and a neon tint just muddies it. (For the record, we sweeten with cane sugar and skip the artificial colors.)
How much syrup, in general
Matcha is more delicate than espresso, so start on the low side and adjust up only after you taste. Standard coffee-shop pours of ¾ to 1 oz can easily bury it.
A few common questions
What's the best syrup for a matcha latte? Lavender is our first pick. The floral-herbal note complements matcha's grassy side without covering it. Reach for brown sugar instead if you want richer sweetness without a distinct flavor taking over.
How much syrup do you put in a matcha latte? It depends on the syrup, but start on the low side and adjust after tasting. Concentrated syrups like brown sugar and ube need only about ½ oz, while lavender can go up to a full ounce.
Brown sugar or white sugar for matcha? Brown sugar. Those molasses notes add a depth that plain white sugar doesn't; white simple syrup is effective but flat.
Where to buy
We make all of these right here in Portland and bottle them in glass, around 12 servings a bottle. Grab a single bottle of whatever tempts you first and go from there, since matcha syrup preferences are personal and one bottle stretches a long way. You can browse the whole lineup in our flavors collection.
Our own desert-island answer? Lavender for everyday, ube for when someone's watching. Whisk, pour, enjoy.
