Lavender Latte Recipe

Combine and simmer

In a small saucepan combine 1 cup water and 1 cup granulated sugar. Stir over medium heat until sugar dissolves and liquid comes to a gentle simmer.

Infuse lavender

Add 2 tablespoons dried culinary lavender to the simmering syrup. Reduce heat to low and simmer very gently for 4 minutes, stirring occasionally so the lavender is fully saturated.

Steep off heat

Remove the saucepan from heat and let the lavender steep in the syrup for 20 minutes to build flavor but avoid over-bitter extraction.

Strain and finish

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing the lavender gently to extract liquid but not grit. Stir in 1 teaspoon vanilla extract. Let cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks in the fridge.

Brew espresso or coffee

Brew 2 shots of espresso (about 60 ml) or prepare 1/2 cup very strong brewed coffee. Pour into a heatproof cup.

Heat milk

Heat 1 cup whole milk in a small saucepan over medium-low heat until hot but not boiling (around 150°F / 65°C) — small bubbles will form at the edge. Alternatively, steam milk with an espresso wand to 150°F.

Froth milk (optional)

If you want a foamy latte, froth or texture the heated milk using a milk frother, whisk, or by shaking in a tightly sealed jar (shake vigorously for 20-30 seconds), then tap the jar on the counter to settle larger bubbles. Use an extra 2 tablespoons milk if needed for extra foam.

Combine latte

Add 2 tablespoons lavender syrup to the espresso (adjust to taste). Pour the textured milk over the espresso and syrup, holding back foam with a spoon and then spooning foam on top if desired. Stir gently to integrate.

Garnish and serve

Finish with a light pinch of ground cinnamon or a few edible lavender buds on top. Serve immediately.