Begin by placing the matcha powder in a small mixing bowl. If desired, sift the matcha to eliminate clumps. Add 1–2 tablespoons of hot water and whisk until the powder is fully dissolved, forming a smooth paste. Incorporate the remaining ½ cup of cold water, stirring thoroughly. Transfer this mixture to the refrigerator to chill while preparing the lavender cream.

In a small glass or bowl, combine the whipping cream, half-and-half, and lavender syrup. Add food coloring, if desired, for a light lavender hue. Use a frother or whisk to lightly froth the mixture for 15–25 seconds, creating a smooth, airy consistency. Avoid over-whipping to prevent forming stiff peaks.

Fill three glasses with ice. Pour approximately ¾ cup of milk into each glass. Divide the chilled matcha mixture evenly among the glasses, gently stirring to combine the ingredients.

Carefully spoon the prepared lavender cream over each glass. The foam should sit lightly atop the matcha latte, creating a layered effect.

Present the lattes immediately, allowing guests to admire the vibrant green matcha and delicate lavender foam before stirring.