Bee Happy Recipe

Make espresso

Brew two shots (about 60 ml) of espresso using your espresso machine or a strong stovetop method. Set the espresso aside in a warm cup so it doesn’t cool too quickly.

Prepare lavender-infused honey syrup

In a small saucepan combine 1.5 tbs honey, 2 tbs water, and 1 tsp dried culinary lavender. Warm over low heat just until the honey dissolves and the mixture is barely simmering (do not boil). Stir for 1–2 minutes to let the lavender infuse.

Remove from heat and steep for 5 minutes to deepen the lavender flavor. Strain the syrup through a fine mesh sieve into a small container, pressing on the lavender to extract the syrup. Discard the solids. The syrup should yield about 3 tbs.

Pour 1 cup whole milk and 1 tsp vanilla extract into a small saucepan or the pitcher of a milk steamer. Heat gently over medium-low until steaming and small bubbles form at the edge (about 60–70°C / 140–160°F) or steam with an espresso steam wand until silky and slightly thickened.

If you prefer frothed milk, use a frother or the steam wand to create microfoam. Aim for velvety texture rather than stiff foam. If using a saucepan, whisk vigorously or use an immersion frother for 10–20 seconds to aerate.

Add 2–3 tbs of the warm lavender-honey syrup to the bottom of a 10–12 oz cup (adjust sweetness to taste). Pour the two shots of hot espresso over the syrup and gently stir to combine.

Slowly pour the steamed milk over the espresso/syrup mixture, holding back foam with a spoon if needed; finish by spooning a little foam on top.

Garnish with a light sprinkle (about 1 tsp) of dried lavender buds and a thin drizzle (about 1 tsp) of honey across the foam. Serve immediately.