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Ingredients
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Lavender syrup
Latte (per 1 serving)
Method
Lavender syrup
Combine and simmer
In a small saucepan combine 1 cup water and 1 cup granulated sugar. Add 2 tablespoons dried culinary lavender buds. Stir to combine.
Infuse
Bring mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Once simmering, reduce heat to low and let steep for 8 minutes, stirring occasionally. Do not boil vigorously; a gentle simmer extracts flavor without bitterness.
Strain and cool
Remove from heat and let syrup cool for 5 minutes, then strain through a fine mesh sieve or cheesecloth into a heatproof jar to remove lavender buds. Press lightly on the solids to extract syrup, then discard solids. Let syrup cool to room temperature. Refrigerate in a sealed container for up to 2 weeks.
Hot Lavender Latte
Prepare espresso: pull 2 shots of espresso (about 2 ounces total) or brew 2 ounces strong coffee. While espresso is brewing, heat milk.
Heat and froth milk: In a small saucepan or microwave, heat 1 cup milk until hot but not boiling (about 150–160°F / 65–71°C). Froth using a milk frother, French press, or whisk until creamy and slightly foamy.
Combine: Place 2 tablespoons lavender syrup in a mug. Add 1 teaspoon vanilla extract if using. Pour the hot espresso over the syrup and stir to dissolve.
Iced Lavender Latte
Chill espresso/coffee: Brew 2 shots (about 2 ounces) of espresso or 2 ounces very strong coffee. Let cool slightly or chill in the fridge for a few minutes.
Build the drink: In a tall glass add 2 tablespoons lavender syrup and 1 teaspoon vanilla extract (optional). Add ice to fill the glass about half to three-quarters full (approximately 1 cup ice).
Garnish and serve: Sprinkle a pinch (about 1/4 to 1/2 teaspoon) dried lavender buds on top if desired. Serve with a straw.