Lavender Latte Recipe
Servings: 1 Serving
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
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 sugar, 1 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.
Taste it at 10 minutes; leaving it in too long makes it bitter.
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 syrup, 1 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 syrup, Ice, 2 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
Notes
- Half a tablespoon of syrup equals approximately 1 café pump. Most coffee shops use 3 pumps for this size drink.
- Milk temp: 145°F to 160°F is sweeter and more delicate; 160°F to 165°F is the standard coffee shop range; above 185°F is considered burned.
- For the iced version without an espresso machine, substitute 2 ounces cold brew concentrate.
- Always use culinary grade dried lavender, not decorative varieties.
- I didn't include the time it takes to make the simple syrup in the prep time since it can be made well in advance. If you're making everything all at once, count on 30 to 45 minutes.
- Store leftover lavender simple syrup in a sealed jar in the fridge for up to 2 weeks.
Nutrition Facts
Lavender Latte Recipe
Serving Size
1 latte
Amount per Serving
Calories
229
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
25
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
29
mg
10
%
Sodium
105
mg
4
%
Potassium
407
mg
12
%
Carbohydrates
32
g
11
%
Sugar
26
g
29
%
Protein
8
g
16
%
Vitamin A
395
IU
8
%
Vitamin C
0.1
mg
0
%
Calcium
302
mg
30
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
