Save The first time I made lavender syrup, my kitchen smelled like a French field in July. I'd bought a tiny pouch of dried culinary lavender on impulse and spent weeks wondering what to actually do with it. When the scent hit me while stirring sugar and water on the stove, I understood why people put flowers in their drinks. This latte became my Sunday morning ritual after that.
My friend Sarah came over for coffee last spring and practically demanded I teach her the syrup method. We stood in my tiny kitchen watching the steam rise, talking about how something so simple could feel so special. She texted me later that night saying she'd made three lattes back to back. Now she keeps a jar of lavender syrup in her fridge at all times.
Ingredients
- 1/2 cup water: This creates the base for your lavender simple syrup
- 1/2 cup granulated sugar: Balances the floral notes with just enough sweetness
- 1 tablespoon dried culinary lavender: Make sure it's food grade, not the kind from bath products
- 2 shots espresso or strong coffee: The bold coffee grounds the delicate lavender beautifully
- 1 cup whole milk: Oat milk works wonderfully if you prefer plant-based
- 2 tablespoons lavender syrup: Start here and add more if you love floral flavors
- 1/2 cup cold milk: Cold milk whips up fluffier for that cloud-like topping
- 1 tablespoon lavender syrup: For flavoring the whipped foam on top
- 1 tablespoon heavy cream optional: Makes the foam extra luxurious and stable
Instructions
- Make the lavender syrup:
- Combine water, sugar and dried lavender in a small saucepan over medium heat. Stir until the sugar completely dissolves, then let it simmer gently for 2 minutes. Remove from heat and let the lavender steep for 5 minutes. Strain through a fine mesh strainer to remove all the buds.
- Brew your coffee base:
- Pull two shots of espresso or brew 60 ml of very strong coffee. Divide the hot coffee evenly between two heatproof mugs.
- Prepare the latte:
- Heat 1 cup of milk until steaming hot, then froth it until lightly foamy using your preferred method. Stir 1 tablespoon of lavender syrup into each mug of espresso. Pour the steamed milk over the flavored coffee.
- Whip the lavender foam:
- Combine cold milk, optional heavy cream and 1 tablespoon lavender syrup in a mixing bowl. Use a hand frother or electric whisk to whip until thick and billowy like cloud puffs.
- Assemble and serve:
- Spoon the whipped lavender foam generously over each latte. Add a light pinch of dried lavender on top for garnish if desired.
Save This latte became my go to during a particularly stressful month at work. There was something about the ritual of measuring, stirring, and whipping that forced me to slow down. Those fifteen minutes of preparation felt like meditation in a mug.
Choosing Your Lavender
Culinary lavender is different from the decorative variety sold in craft stores. I learned this the hard way after accidentally buying the wrong kind. Look for it in the spice aisle or order from specialty food suppliers. English lavender varieties tend to have the sweetest, most subtle flavor for drinks.
Milk Temperature Matters
For the base latte, you want your milk steaming hot around 150°F to 155°F. But for the whipped foam topping, keep that milk ice cold. The temperature difference affects how the proteins behave when you whip them. Cold milk creates those tiny stable bubbles that hold their shape beautifully.
Serving Suggestions
This latte pairs perfectly with buttery shortbread or a plain scone that won't compete with the delicate lavender flavor. I've also served it alongside almond croissants for a truly indulgent weekend breakfast. The floral notes complement anything with vanilla or almond.
- Use a clear glass mug to show off the beautiful layered presentation
- Store extra syrup in a pretty glass jar for an elegant fridge addition
- Double the syrup recipe since it keeps well and you will want more
Save There's something about wrapping your hands around a warm mug that feels like a hug. This latte turns ordinary moments into something worth savoring slowly.
Recipe Q&A
- → Can I make the lavender syrup ahead of time?
Yes, the lavender syrup can be made up to 2 weeks in advance and stored in an airtight container in the refrigerator. This makes preparation even quicker when you want to enjoy your latte.
- → What type of lavender should I use?
Always use culinary-grade dried lavender, which is specifically grown for consumption. Craft or decorative lavender may contain pesticides and should not be used in food or beverages.
- → Can I make this without an espresso machine?
Absolutely. Strong brewed coffee works well as a substitute. Use a French press or moka pot to create a concentrated coffee that mimics espresso's bold flavor.
- → How do I achieve the best whipped foam?
Use cold milk and whip vigorously with a hand frother or electric whisk for 1-2 minutes until thick and fluffy. Adding a tablespoon of heavy cream creates extra richness and stability.
- → What milk alternatives work best?
Oat milk and almond milk both froth beautifully and complement the lavender flavor. Oat milk creates the creamiest texture and most stable foam among plant-based options.
- → Is the lavender flavor very strong?
The lavender provides a subtle, soothing floral note rather than an overpowering taste. You can adjust the amount of syrup to control the intensity according to your preference.