# Components:
→ Lavender Syrup
01 - 1/2 cup water
02 - 1/2 cup granulated sugar
03 - 1 tablespoon dried culinary lavender
→ Latte Base
04 - 2 shots espresso or strong brewed coffee (about 2 fluid ounces)
05 - 1 cup whole milk or plant-based milk
06 - 2 tablespoons lavender syrup
→ Whipped Lavender Foam
07 - 1/2 cup cold whole milk or plant-based milk
08 - 1 tablespoon lavender syrup
09 - 1 tablespoon heavy cream, optional for extra richness
# Directions:
01 - Combine water, granulated sugar, and dried culinary lavender in a small saucepan. Bring to a simmer over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and allow mixture to steep for 5 minutes to extract floral flavors. Strain through fine mesh strainer to remove lavender buds. Let syrup cool completely before using.
02 - Prepare 2 shots of espresso using espresso machine or brew strong coffee alternative. Divide evenly between two heat-resistant mugs.
03 - Heat 1 cup whole milk until steaming hot (approximately 150°F). Froth using milk frother or whisk until light foam forms on surface. Stir 1 tablespoon lavender syrup into each mug containing espresso. Pour steamed milk over coffee mixture.
04 - Combine cold milk, heavy cream if using, and 1 tablespoon lavender syrup in mixing bowl. Using hand frother or electric whisk, whip mixture vigorously until thick, fluffy, and doubled in volume with stiff peaks forming.
05 - Spoon whipped lavender foam generously over each prepared latte, creating a cloud-like layer on top. Optionally garnish with a light sprinkle of dried lavender buds for visual appeal. Serve immediately while foam maintains texture.
