Lavender Honey Latte Recipe

Make syrup

Combine 0.5 cups water and 0.5 cups honey in a small saucepan. Add 1 tbs dried culinary lavender. Bring to a gentle simmer over medium-low heat, stirring until the honey dissolves. Reduce heat and simmer gently for 4–5 minutes to infuse lavender flavor—do not boil vigorously.

Remove from heat and let the syrup steep for 10 minutes to deepen the floral flavor. Taste after 10 minutes and steep up to 15 minutes if you want a stronger lavender note.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing on the lavender to extract liquid but leaving solids behind. Stir in 0.25 tsp vanilla extract if using. Cool to warm or room temperature. Syrup will keep refrigerated in a sealed jar up to 2 weeks.

Pull two shots of espresso (about 2 oz total). If you don't have an espresso machine, brew 1 cup of very strong coffee (use double the grounds) and use 0.5 cup for the latte while reserving the rest for another use.

Pour the freshly brewed espresso into your serving cup(s). If using strong coffee, pour 0.5 cup hot coffee into the cup.

Steam or Froth Milk

Heat 1 cup milk to 150–155°F (65–68°C) using a steam wand or on the stovetop. If using a milk frother, froth until you get a creamy microfoam with small, even bubbles. For stovetop: warm gently and use a handheld frother or whisk vigorously to create foam.

Measure 1–2 tablespoons of lavender honey syrup (adjust to taste) and add it to the cup with the espresso. Stir to combine.

Pour the steamed milk over the espresso + syrup, holding back foam with a spoon, then spoon the foam on top. Aim for a 1:3 espresso-to-milk ratio typical of a latte (already approximated by the ingredient quantities).

Garnish with a light drizzle of honey (about 1 tsp) and a pinch (0.25 tsp) of dried lavender buds on top if desired. Serve immediately.