Save to Pinterest The tiny jar of dried lavender buds sat on my kitchen counter for weeks after I bought it on impulse at a farmers market. I kept wondering what to actually do with it beyond tucking it into drawers to scent my sweaters. One rainy Sunday morning, I decided to experiment with making a syrup, and the way that floral fragrance filled my kitchen was absolutely enchanting.
My sister came over unexpectedly that first day I tried this recipe. She took one sip, eyes went wide, and immediately asked me to teach her how to make it. Now whenever she visits, it is the first thing she requests, and we have this lovely ritual of sipping them while catching up at the kitchen island.
Ingredients
- Water: Filtered water works best since the lavender flavor is delicate and subtle
- Granulated sugar: White sugar lets the lavender shine without competing flavors
- Dried culinary lavender: Make sure it is labeled culinary grade so it is safe to consume
- Espresso: The strong coffee backbone balances the sweet floral notes perfectly
- Whole milk: Creates the creamiest foam but oat milk is my favorite plant based alternative
- Heavy cream: Totally optional but makes the whipped topping extra luxurious
Instructions
- Create the lavender syrup base:
- Combine water, sugar, and lavender in a small saucepan over medium heat. Stir until the sugar completely dissolves and the mixture begins to simmer gently.
- Let the magic steep:
- Remove from heat and let the lavender infuse for about 5 minutes. The longer it steeps, the more intense the floral flavor becomes.
- Strain and cool:
- Pour through a fine mesh strainer to remove all the lavender buds. Let the syrup cool completely before using—it will keep in the fridge for weeks.
- Brew your espresso:
- Pull two shots of espresso or brew very strong coffee. Divide between two serving mugs while still hot.
- Prepare the base latte:
- Heat 1 cup of milk until steaming hot, then froth until lightly foamy. Stir 1 tablespoon of lavender syrup into each mug, then pour the steamed milk over the coffee.
- Whip the cloud topping:
- In a chilled mixing bowl, combine cold milk, cream if using, and 1 tablespoon lavender syrup. Whip vigorously until thick and billowy with soft peaks.
- Finish with flair:
- Spoon the whipped lavender foam generously over each latte so it creates that gorgeous layered effect. A light sprinkle of dried lavender on top looks beautiful too.
Save to Pinterest This latte has become my go to when I need a moment of calm in a chaotic week. There is something about the ritual of making it that feels like pressing a reset button on my whole day.
Finding the Perfect Lavender Balance
Through many experiments, I discovered that steep time matters enormously. Five minutes gives a gentle floral whisper, while ten minutes pushes into perfume territory. I always taste test with a clean spoon after straining to decide if I need to let it go longer.
Milk Choices That Actually Work
Whole milk creates the most stable, luxurious foam, but oat milk has become my surprising favorite second choice. It froths up beautifully and has a natural creaminess that pairs so well with lavender. Skip almond milk though—it tends to separate and look curdled in the foam.
Making This Your Signature Drink
Once you master the basic recipe, try adding a tiny drop of vanilla extract to the syrup for extra depth. I sometimes make a double batch of syrup and keep it in a glass jar in the fridge—the deep purple color looks gorgeous on the shelf.
- Serve these at brunch and watch your friends become instantly impressed
- The syrup also works beautifully in iced lattes during summer months
- A tiny drop of purple food coloring in the foam creates an ethereal lavender hue
Save to Pinterest There is something profoundly comforting about wrapping both hands around a warm mug on a quiet morning. Hope this recipe brings you as many peaceful moments as it has brought me.
Recipe FAQs
- → What type of lavender works best for this latte?
Use dried culinary lavender specifically marked for food preparation. Culinary varieties like English lavender (Lavandula angustifolia) provide the best flavor profile without the camphor notes found in some ornamental varieties.
- → Can I make the lavender syrup in advance?
Yes, the syrup keeps well in an airtight container in the refrigerator for up to two weeks. Make a larger batch and have it ready for quick preparation whenever you crave a floral latte.
- → What milk alternatives create the best foam?
Oat milk produces excellent foam with a creamy texture similar to dairy milk. Almond milk also froths well but may be slightly lighter. Coconut milk adds richness but can separate when whipped.
- → How do I adjust the lavender flavor intensity?
Start with 2 tablespoons of syrup per latte and increase gradually. If the syrup tastes too strong, dilute it with additional water and sugar. For a lighter floral note, reduce steeping time when making the syrup.
- → Can I make this without an espresso machine?
Absolutely. Brew strongly brewed coffee using a French press, Moka pot, or even instant coffee made double strength. The key is having a concentrated coffee base to stand up to the sweet floral elements.
- → Why add heavy cream to the whipped foam?
Heavy cream creates a more stable and fluffy foam that holds its shape longer. It's entirely optional—the foam works well with just cold milk, but cream adds luxurious richness and better structure for garnishing.