Hot Honey Lavender Macchiato Recipe
12 oz
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Ingredients
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Lavender Hot Honey Syrup
Espresso & Milk
Garnish
Method
Lavender Hot Honey Syrup
- 1
Combine and heat
In a small saucepan, combine 0.25 cups hot honey and 0.25 cups water. Stir to loosen the honey.
- 2
Infuse
Add 1 tablespoon dried culinary lavender buds. Bring the mixture to a gentle simmer over medium-low heat, not a rolling boil, and simmer for 3 minutes to extract flavor.
- 3
Steep and strain
Remove from heat and allow the syrup to steep for 10 minutes. Strain through a fine mesh sieve or cheesecloth into a small heatproof container, pressing on the lavender to extract syrup. Discard solids.
- 4
Brighten
Stir in 1/2 teaspoon fresh lemon juice to brighten the flavor. Let the syrup cool slightly; it will thicken as it cools. Yield: about 1/2 cup syrup.
Espresso & Milk
- 5
Prepare espresso
Brew 2 oz fresh espresso (or 2 oz very strong brewed coffee) and pour into a warmed 12 oz cup.
- 6
Sweeten with syrup
Stir 1 to 1.5 tablespoons (15–22 ml) of the lavender hot honey syrup into the hot espresso, tasting and adjusting sweetness to preference.
- 7
Steam milk
Steam 8 oz whole milk to about 140–150°F (60–65°C) creating velvety microfoam. If you don't have a steam wand, heat the milk on the stove until hot (do not boil) then froth with a handheld frother until smooth and slightly foamy. If desired for extra richness, whisk in 1/2 teaspoon unsalted butter into the milk while steaming/frothing.
- 8
Flavor milk
Stir 1/4 teaspoon vanilla extract and 1/4 teaspoon ground cinnamon into the steamed milk before pouring to distribute flavor evenly.
- 9
Garnish & Serve
- 10
Finish
Drizzle 1/2 teaspoon hot honey over the foam in a spiral or zigzag. Lightly dust with 1/4 teaspoon dried lavender buds and a tiny pinch (1/8 tsp) ground cinnamon for aroma and visual appeal.
- 11
Serve
Serve immediately while hot. Stir before sipping if you prefer a more uniformly sweetened drink.