Dirty Lavender Or Rose Tea Latte Recipe

Choose and measure tea

Decide whether you want the Lavender or Rose version. Use 1 teaspoon of the chosen loose leaf (or dried rosebuds) per 240 ml water. If you prefer a more floral flavor, increase to 1.5 tsp.

Heat water

Bring 240 ml of fresh water to just below a boil (about 90°C / 194°F). If you are using green rose blends, use 80–85°C to avoid bitterness.

Steep

Place the measured lavender or rose in a teapot or infuser. Pour the hot water over the leaves and steep for 4 minutes for a pronounced floral note (3 minutes for a lighter taste). Cover while steeping to preserve aroma.

Sweeten and finish tea

After steeping, strain the tea into a heatproof container. Stir in 1 teaspoon granulated sugar (or 1 tsp simple syrup) and 1/4 tsp vanilla extract until dissolved. Taste and adjust sweetness or vanilla.

Prepare espresso or strong coffee

Pull a 60 ml shot of espresso (double ristretto or single depending on machine). If you don't have espresso, brew 60 ml of very strong coffee (use finely ground coffee and half the usual water). Keep hot.

Steam or heat milk

Pour 240 ml whole milk (plus optional 30 ml heavy cream for a richer latte) into a steaming pitcher. Steam to 60–65°C (140–149°F) with microfoam if you have an espresso steamer. If steaming is unavailable, heat gently on the stove until steaming (do not boil) and froth with a handheld frother for about 20–30 seconds to create light foam.

Combine milk and tea concentrate

Pour the sweetened floral tea concentrate into a 12–16 oz latte cup. Slowly add the steamed milk, holding back the foam with a spoon and then spooning foam on top.

Add the 'dirty' espresso

Pour the hot 60 ml espresso over the milk/tea mixture. Pour gently to create a marbled 'dirty' appearance where the espresso streaks through the pale floral milk.

Optional rim

If you want a sugared rim, rub a bit of the vanilla-infused tea around the cup rim, dip into sanding sugar, and let set a few seconds before pouring the drink.

Garnish

Lightly sprinkle 1/4 tsp dried lavender buds or 1/2 tsp dried rose petals on the foam. Use sparingly — these are aromatic and potent. Alternatively, place a single small rose petal or lavender sprig on top for presentation.

Serve

Serve immediately while hot so the espresso streaks and the floral aroma are fresh. Stir before drinking if you want a uniform flavor; leave as-is to enjoy the visual 'dirty' effect.