Homemade Syrups: The Secret to Next-Level Matcha Lattes

If you’ve ever sipped a matcha latte and thought, “This needs a little something extra,” I’ve got you. One of my favorite ways to level up a latte is with homemade syrups—and trust me, once you try it, there’s no going back.

At Delulu Matcha, I’m all about turning your daily matcha ritual into a dreamy little escape. And homemade syrups? Total game changer. They’re easy to make, endlessly customizable, and add a subtle botanical twist that makes every sip feel special.

Here are three of my personal favorites, plus how to make them:

1. Lavender SyrupFloral, calming, and a perfect match for earthy matcha.

You’ll need:

• 1 cup water

• 1 cup sugar

• 2 tbsp dried culinary lavender

How to make:Combine everything in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for 3–4 minutes, then remove from heat and steep for 10–15 minutes. Strain and store in the fridge for up to 2 weeks.

2. Mint SyrupCool, refreshing, and great for iced matcha days.

You’ll need:

• 1 cup water

• 1 cup sugar

• 1 cup fresh mint leaves (lightly packed)

How to make:Heat water and sugar in a saucepan until sugar dissolves. Add mint and let it simmer for 2 minutes, then steep off the heat for 15 minutes. Strain and store in the fridge.

3. Rosemary SyrupHerbaceous and cozy—unexpected, but SO good with matcha.

You’ll need:

• 1 cup water

• 1 cup sugar

• 2–3 fresh rosemary sprigs

How to make:Bring water and sugar to a simmer, add rosemary, and let it simmer for 5 minutes. Steep off heat for another 10 minutes, then strain and chill.

Drizzle a spoonful into your next matcha latte—hot or iced—and taste the Delulu difference.

Let me know which one you try first!

Love,Delulu Matcha