This recipe is inspired by a drink I had at Makers and Finders, a cafe in the Las Vegas arts district. Their iced lavender latte was the best way to cool down after walking around in the hot desert heat, and it was so good, I decided I needed a version at home. This recipe makes plenty of syrup to use for later and can be easily adapted to personal tastes.
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lattes
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Ingredients
Lavender simple syrup
- 2 tbsp dried lavender
- 8 ounces granulated white sugar
- 8 ounces water
Coffee base
- 4 ounces espresso or strong coffee
- 12 ounces milk Whole milk or 2 percent cow's milk preferred.
Ingredients
Lavender simple syrup
Coffee base
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Instructions
Lavender simple syrup
- Heat 8 ounces of water by any method (stovetop, kettle, microwave); place in a mug or glass jar. Water should be very hot but does not have to be boiling. Put dried lavender in a reusable or disposable tea infuser. Steep lavender in the hot water until the water is a golden color, approximately an hour.
- Prepare simple syrup by bringing lavender water and sugar to a simmer in a small saucepan. Heat until sugar dissolves and quickly remove from heat. Transfer into a glass jar for storage. Option to reserve about two ounces for a small squeeze bottle.
Lavender latte
- Brew strong coffee or espresso by any method.
- Heat milk in microwave four to six ounces at a time in a small, lidless glass jar with space left at the top. Remove jar, screw on lid, and shake vigorously until milk froths.
- Pour two ounces of espresso into a mug. Top with four to six ounces of frothed milk. Stir in lavender simple syrup to taste, starting with half a tablespoon.
Recipe Notes
There will be a lot of leftover syrup. Save this for other coffee drinks, mixed alcoholic drinks, or desserts. Basically whatever you want!
I use a moka pot to make espresso on the stovetop.
Adjust the ratio of coffee to milk per personal tastes. One to three is a common ratio, but experiment with what you like most based on your ingredients.
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