Lavender Latte
There’s something almost ridiculous about paying $7 for a lavender latte when you can make a better one at home in under 15 minutes. This one starts with our homemade lavender simple syrup and genuinely rivals anything from a coffee shop.
This latte really is easy to make, and you can have it hot or iced. The simple syrup comes together in about 25 minutes and is the only real prep work involved. Once you have a jar of it in the fridge, the latte itself takes just a few minutes to pull together.
How to Make Lavender Simple Syrup
Before you make the latte, you’ve got to make the simple syrup. I like to make it well ahead of time and store it in the fridge.
Combine 1 cup of granulated sugar and 1 cup of water in a medium saucepan. Heat over medium-high heat, stirring until the sugar dissolves, about 3 to 5 minutes.
Remove the sugar water from heat and stir in 3 tablespoons of culinary grade dried lavender. Let it steep for 10 to 15 minutes, tasting as you go. Steep a few minutes longer for a stronger flavor, but don’t let it go too long or it will get bitter.
Strain through a fine mesh sieve lined with cheesecloth and store in a sealed mason jar in the fridge for up to 2 weeks.
How to Make a Lavender Latte
With an espresso machine:
Pour the lavender syrup into a 10 to 12 ounce mug. Brew one shot of espresso and pour it over the syrup.
Heat and steam ¾ cup cold milk to 145°F to 165°F. Froth until the milk is warm and foamy.
Pour the steamed milk over the espresso, spoon the foam on top, and top with a few dried lavender buds or a drizzle of honey if desired.
Without an espresso machine:
Heat the milk in a saucepan or microwave and froth with an electric milk frother, or shake vigorously in a sealed jar. Add the lavender syrup to your mug, fill it halfway with the strongest coffee you can brew, then top with steamed milk.
How to Steam Milk Like a Barista (My Best Tips!)
The milk temperature makes a bigger difference than most people expect. Milk steamed to 145°F to 160°F tastes noticeably sweeter and more delicate.
Most coffee shops heat theirs to 160°F to 165°F for standard hot drinks. Anything above 185°F is considered burned. I keep a kitchen thermometer nearby and it takes all the guesswork out.
Whole milk gives you the thickest, most stable foam. If you prefer plant based milk, look for a barista blend version, which is formulated to froth similarly to dairy.
How Many Pumps of Syrup?
Half a tablespoon of syrup equals roughly 1 pump at a café, and most cafés use 3 pumps for a standard sized drink, so that’s about 1 ½ tablespoons. You can use that as a starting point.
Scale up by half a tablespoon as your drink size increases. Be careful about adding too much. You want a floral flavor not a soapy flavor.
Make an Iced Lavender Latte
Want to make something similar to the Starbucks Iced Lavender Latte? You can make a copycat version by filling a tall glass three quarters full with ice, add 1 ½ to 2 tablespoons of lavender syrup, pour in 2 shots of cooled espresso, and top with barista blend oat milk or your favorite dairy milk.
Stir gently or leave it layered. No espresso machine? Cold brew concentrate works perfectly in place of the espresso shots.
Storage
The latte is best enjoyed fresh. Store leftover lavender simple syrup in the fridge and it will last up to 2 weeks.
Ingredients
For the Simple Syrup
- 1 cup granulated sugar
- 1 cup water
- 3 tablespoons culinary grade dried lavender
For a Hot Latte
- 1 ½ tablespoons lavender simple syrup, (see above)
- 1 to 2 ounces espresso, (1 to 2 shots)
- 1 cup steamed whole milk, from ¾ cup cold milk
For an Iced Latte
- Ice
- 1 ½ to 2 tablespoons lavender simple syrup, see above
- 2 ounces espresso, 2 shots, cooled
- ¾ to 1 cup barista blend oat milk, or your favorite milk
💌 Don't forget to save this recipe!
Instructions
To Make the Simple Syrup
- In a small saucepan, warm the sugar and water over medium-high heat. Stir continuously for 3 to 5 minutes until the sugar crystals have completely dissolved into a clear liquid.1 cup granulated sugar1 cup water
- Remove the saucepan from the heat entirely, then stir in the dried culinary lavender. Allow the herbs to steep in the hot syrup for exactly 10 to 15 minutes.3 tablespoons culinary grade dried lavender
- Pour the infused syrup through a fine-mesh strainer (or cheesecloth) directly into a heat-safe jar. Discard the lavender, and allow the syrup to cool while you prepare the espresso and milk.
To Make a Hot Latte
- Pour the lavender syrup into a 10 to 12 ounce mug. Brew espresso and pour over syrup.1 ½ tablespoons lavender simple syrup1 to 2 ounces espresso
- Heat and steam ¾ cup cold milk to 145°F to 165°F. Froth to yield 1 cup.1 cup steamed whole milk
- Pour the steamed milk over espresso, spoon the foam on top, and garnish with lavender buds if desired.
To Make an Iced Latte
- Fill a tall glass three quarters full with ice. Pour the lavender syrup over ice, then add the cooled espresso.1 ½ to 2 tablespoons lavender simple syrupIce2 ounces espresso
- Top with oat milk and stir gently or leave layered. Garnish with dried lavender buds if desired.¾ to 1 cup barista blend oat milk
