Lavender Breeze Latte Recipe
Espresso, lavender syrup, vanilla, & steamed milk
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Ingredients
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Lavender Syrup
Latte
Method
Lavender Syrup
- 1
Combine and simmer
In a small saucepan combine 1 cup water and 1 cup granulated sugar. Stir over medium heat until the sugar dissolves and the mixture comes just to a simmer.
- 2
Infuse
Add 2 tablespoons dried culinary lavender buds to the simmering syrup. Reduce heat to low and let the mixture steep gently for 5 minutes, stirring occasionally. Do not boil aggressively to avoid bitter notes.
- 3
Strain and finish
Remove the saucepan from heat and let sit for 5 additional minutes for stronger aroma. Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar to remove lavender buds. Stir in 1 teaspoon vanilla extract. Cool to room temperature, then refrigerate. Makes about 1 to 1¼ cups syrup. Store up to 2 weeks.
Latte
- 4
Prepare espresso
Pull two shots (about 2 ounces) of freshly brewed espresso. If you don't have an espresso machine, brew 2 ounces very strong coffee using a Moka pot or AeroPress.
- 5
Sweeten espresso
Add 1 tablespoon lavender syrup and 1 teaspoon vanilla extract to the hot espresso. Stir until incorporated.
- 6
Steam or heat milk
Steam 10 oz milk to about 150–155°F (65–68°C) with your espresso machine steam wand until you have velvety microfoam. If you don't have a steamer, gently heat 10 oz milk on the stove until steaming (do not boil) and froth with a handheld frother or whisk until foamy.
- 7
Assemble
Pour the sweetened espresso into a 12–14 oz cup. Pour steamed milk over the espresso, holding back foam with a spoon, then spoon a thin layer of foam on top. Taste and add up to 1 additional teaspoon of lavender syrup if you prefer it sweeter or more floral.
- 8
Garnish
Optionally sprinkle about 1/4 teaspoon dried lavender buds on top for aroma and presentation. Serve immediately.